10 Quick Crockpot Chicken Recipes with Cream of Mushroom Soup

There’s nothing like coming home to the smell of a ready-made dinner. These 10 quick crockpot chicken recipes with cream of mushroom soup are your ticket to creamy, comforting meals with minimal effort. Perfect for busy weeknights—just set it and forget it!

Classic Cream of Mushroom Chicken

Perhaps you’ve been looking for a no-fuss weeknight dinner that delivers creamy, comforting flavor with minimal effort. This Classic Cream of Mushroom Chicken is your answer—tender chicken breasts simmered in a rich, garlicky mushroom sauce right in the slow cooker.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

Main Ingredients

• a few boneless, skinless chicken breasts (about 1.5 lbs)
• a clove of garlic, minced (or two, if you love garlic)
• a couple teaspoons of dried thyme
• salt and pepper to taste

For the Sauce

• one can of condensed cream of mushroom soup (10.5 oz)
• a splash of milk (about 1/4 cup)

Instructions

1. Place the chicken breasts in the bottom of your slow cooker in a single layer.
2. In a small bowl, whisk together the cream of mushroom soup, milk, minced garlic, and dried thyme until smooth. Season with a pinch of salt and a few grinds of black pepper.
3. Pour the soup mixture evenly over the chicken, making sure each piece is coated. Use a spoon to spread it if needed.
4. Cover the slow cooker with the lid and cook on low for 4 hours or on high for 2 hours. The chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer. For extra insurance, check the thickest part of a breast.
5. Once cooked, let the chicken rest in the sauce for 5 minutes before serving. This allows the juices to redistribute. Spoon the creamy sauce over the chicken as you serve.

How satisfying it is to come home to this creamy, savory dish! The chicken comes out so tender it shreds with a fork, and the sauce coats everything luxuriously. Serve it over mashed potatoes, egg noodles, or rice, and don't forget a side of steamed green beans or a simple salad to round out the meal.

Southwest Cream of Mushroom Chicken

Looking for a set-it-and-forget-it dinner that's bursting with Southwest flavor? Let's dive into this Crockpot Southwest Cream of Mushroom Chicken, a creamy, hearty meal that practically cooks itself.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 360 minutes

Ingredients

• About 1.5 pounds of boneless, skinless chicken breasts
• One 10.5-ounce can of cream of mushroom soup
• One 15-ounce can of black beans, drained and rinsed
• A cup of frozen corn (or one can, drained)
• A teaspoon of ground cumin
• Half a teaspoon of garlic powder
• Half a teaspoon of onion powder
• Half a teaspoon of salt
• A quarter teaspoon of black pepper
• A couple tablespoons of fresh cilantro, chopped (optional)

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together the cream of mushroom soup, cumin, garlic powder, onion powder, salt, and black pepper until well combined. (Tip: For extra flavor, sauté fresh minced garlic and diced onion in a skillet before adding to the soup mixture.)
3. Pour the soup mixture over the chicken, spreading it evenly to coat.
4. Add the drained black beans and frozen corn on top without stirring — this helps the chicken cook evenly while the beans and corn stay intact.
5. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165°F. (Tip: A meat thermometer takes the guesswork out of doneness.)
6. Using two forks, shred the chicken directly in the slow cooker while it's still hot for the best texture. (Tip: Shredding hot chicken is easier and gives you nice, tender strands.)
7. Stir the beans and corn into the sauce to combine everything evenly.
8. Taste and adjust salt or pepper if needed. Serve over rice, with warm tortillas, or in bowls, and garnish with fresh cilantro if desired.

Mouthwatering and creamy, this Southwest chicken delivers tender shreds in a velvety sauce with pops of sweet corn and earthy beans. Serve it over cilantro-lime rice or stuff it into tacos for a fun twist.

Italian-Style Mushroom Chicken

A slow cooker is the perfect tool for creating a rich, Italian-inspired chicken dish without constant supervision. This recipe combines tender chicken with a creamy, savory sauce made from cream of mushroom soup, sun-dried tomatoes, basil, and Parmesan. It's a comforting weeknight dinner that feels special.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• a splash of olive oil (about 1 tablespoon)
• a couple of cloves of garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• a splash of chicken broth (about 1/4 cup)
• 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 1 teaspoon dried basil
• 1/2 cup grated Parmesan cheese
• a pinch of salt and a few grinds of black pepper

Instructions

1. Lightly spray the inside of your slow cooker with nonstick spray or use a slow cooker liner for easy cleanup.
2. Pat the chicken breasts dry with paper towels, then season both sides with a pinch of salt and a few grinds of black pepper.
3. Heat a splash of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken breasts in a single layer (do not overcrowd; cook in batches if needed). Sear for 3-4 minutes per side, until golden brown. This step adds flavor, so don't skip it.
4. Transfer the browned chicken to the slow cooker, arranging them in a single layer if possible.
5. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Scrape up any browned bits from the bottom of the pan—those are flavor gold.
6. In a small bowl, whisk together the cream of mushroom soup, chicken broth, chopped sun-dried tomatoes, and dried basil. Pour the mixture over the chicken in the slow cooker.
7. Cover and cook on LOW for 6 hours (or on HIGH for 3 hours) until the chicken is tender and reaches an internal temperature of 165°F. For the most tender results, I prefer the low-and-slow method.
8. About 30 minutes before the end of cooking, sprinkle the grated Parmesan cheese evenly over the chicken. Re-cover and continue cooking until the cheese melts into the sauce.
9. Serve the chicken and sauce over pasta, rice, or with crusty bread for dipping. Garnish with a few fresh basil leaves if you have them.

Every forkful of this slow-cooked chicken delivers a creamy, savory sauce with bursts of tangy sun-dried tomatoes and nutty Parmesan. The basil adds a subtle herbal note that ties it all together. Pair it with fettuccine or a simple side salad for a meal that feels both cozy and company-ready.

Creamy Mushroom Chicken and Rice

Zero-effort doesn't mean zero flavor—this creamy mushroom chicken and rice comes together entirely in the crockpot for a hearty, hands-off dinner. With just a few pantry staples, you’ll have a satisfying meal that tastes like you spent hours in the kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk

Instructions

1. In a large skillet over medium heat, sauté the diced onion and minced garlic in a splash of oil until softened, about 3 minutes. (Tip: Sautéing first deepens the flavor compared to adding raw.)
2. Transfer the sautéed onion and garlic to the crockpot. Add the can of cream of mushroom soup, chicken broth, milk, dried thyme, salt, and pepper. Whisk until well combined.
3. Place the chicken thighs into the liquid mixture, nestling them down so they're mostly submerged. Sprinkle the rice evenly over the top—do not stir. (Tip: Avoid stirring the rice after adding; it helps prevent a gummy texture.)
4. Cover and cook on low for 6 hours, or on high for 3 hours. Do not lift the lid during cooking; the steam is essential for cooking the rice. (Tip: The chicken is safe to eat when it reaches an internal temperature of 165°F.)
5. About 10 minutes before serving, gently stir in the frozen peas. They'll warm through quickly. Let the dish rest, uncovered, for 5 minutes to thicken slightly before serving.

Each spoonful is pure creamy comfort—the tender chicken, fluffy rice, and sweet peas make a complete meal. Try topping with fresh parsley or a squeeze of lemon for brightness.

Mushroom Chicken with Egg Noodles

Busy weeknights call for a hearty, hands-off meal, and this Crockpot Mushroom Chicken with Egg Noodles fits the bill perfectly. You'll love how the slow cooker transforms simple ingredients into a creamy, savory dish that feels like a hug in a bowl.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

For the Mushroom Chicken

• 2 lbs boneless, skinless chicken breasts
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup low-sodium chicken broth
• 8 oz sliced cremini mushrooms
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas (optional)

For the Noodles & Garnish

• 12 oz wide egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, sliced mushrooms, diced onion, minced garlic, dried thyme, salt, and pepper until well combined.
3. Pour the soup mixture over the chicken, making sure the chicken is mostly submerged. Use a spoon to spread the mushrooms evenly.
4. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken is fork-tender and shreds easily. (Tip: Check for doneness at the minimum time; slow cookers vary.)
5. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.
6. Once the chicken is cooked, transfer the pieces to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
7. If using frozen peas, stir them into the slow cooker now. Cover and let heat through for about 5 minutes. (Tip: No need to thaw peas first; they'll warm quickly.)
8. To serve, place a generous portion of egg noodles in a bowl and ladle the creamy mushroom chicken mixture on top. Garnish with fresh parsley and enjoy immediately. (Tip: For extra creaminess, stir in 2 tablespoons of sour cream just before serving.)

Perfect over tender egg noodles, the creamy sauce coats every bite. For a pop of color, a handful of frozen peas brightens the dish. This slow cooker classic is comfort food at its finest—satisfying, simple, and sure to become a weeknight staple.

Creamy Mushroom Chicken with Potatoes

Busy weeknights call for dinners that practically make themselves, and this creamy mushroom chicken with potatoes delivers. Let your crockpot do the heavy lifting while you get on with your evening.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 6 boneless, skinless chicken thighs
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 and 1/2 lbs baby potatoes, halved if large
• 1 lb carrots, peeled and cut into 2-inch pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Start by prepping your vegetables: chop the onion, mince the garlic, halve the baby potatoes if they're bigger than a golf ball, and peel and cut the carrots into 2-inch chunks. Tip: For even cooking, try to keep the potato and carrot pieces similar in size.
2. Season the chicken thighs with salt and pepper on both sides. Place them in the bottom of your crockpot in a single layer if possible.
3. In a small bowl, whisk together the cream of mushroom soup, chicken broth, and dried thyme until smooth. Pour this mixture over the chicken, making sure each thigh gets some sauce. Tip: No need to brown the chicken first—the crockpot will create plenty of flavor during the long, slow cook.
4. Scatter the chopped onion and minced garlic over the chicken, then add the baby potatoes and carrots. Gently stir everything a bit to coat the vegetables in the sauce, but keep the chicken submerged.
5. Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily; the potatoes and carrots should be fork-tender. Tip: Low and slow yields the most tender chicken—resist the urge to rush on high.
6. If the sauce seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crockpot during the last 30 minutes of cooking. You can also gently shred the chicken with two forks right in the pot, or serve the thighs whole. Taste and add extra salt or pepper if needed.

A perfect forkful brings together tender chicken, buttery potatoes, and sweet carrots all bathed in a rich, savory mushroom sauce. Serve it straight from the crockpot with a side of crusty bread to soak up every last drop.

Lemon Herb Mushroom Chicken

Kick off a comforting dinner with this Lemon Herb Mushroom Chicken made right in your crockpot. The combination of creamy mushroom soup, bright lemon, and aromatic herbs creates a flavorful sauce that coats tender chicken. It's a set-it-and-forget-it meal that delivers restaurant-quality taste with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 can (10.5 oz) cream of mushroom soup
• a splash of lemon juice (about 2 tablespoons)
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Season both sides of the chicken breasts with salt and pepper.
2. Place the chicken breasts in a single layer in the bottom of your crockpot.
3. In a small bowl, whisk together the cream of mushroom soup, lemon juice, and dried rosemary until well combined.
4. Pour the soup mixture evenly over the chicken breasts, making sure each piece is coated.
5. Cover the crockpot and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is cooked through (internal temperature reaches 165°F). Tip: Use an instant-read thermometer to check the thickest part of the breast for accuracy.
6. If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate. Tip: This also concentrates the lemon-herb flavor.
7. Gently shred the chicken with two forks directly in the crockpot, or leave the breasts whole if you prefer. Tip: For easier shredding, let the chicken rest for 5 minutes after cooking.
8. Stir in the chopped fresh parsley just before serving.

Using this method, the chicken emerges tender and infused with bright lemon and herb flavors. The creamy mushroom sauce is rich yet balanced, making it perfect spooned over rice, egg noodles, or mashed potatoes. You'll love how effortlessly this comforting dish comes together with minimal prep.

Creamy Mushroom Chicken with Broccoli

Very often, the best weeknight dinners come together with minimal fuss. This creamy mushroom chicken with broccoli uses your crockpot to deliver tender chicken in a rich, savory sauce with just a few pantry staples.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes

Ingredients

For the Creamy Mushroom Chicken

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 can (10.5 ounces) cream of mushroom soup
• a half cup of chicken broth
• 1 packet (0.87 ounces) dry ranch dressing mix
• 1 teaspoon garlic powder
• half a teaspoon black pepper
• 2 cups fresh broccoli florets (about 1 head)
• half a cup sour cream
• 2 tablespoons cornstarch mixed with 2 tablespoons water (that's your slurry)
• half a cup shredded cheddar cheese (optional, but highly recommended)

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker, arranging them in a single layer for even cooking.
2. In a medium bowl, whisk together the cream of mushroom soup, chicken broth, dry ranch dressing mix, garlic powder, and black pepper until smooth. Pour this mixture over the chicken, making sure each piece is coated.
3. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the chicken is tender and reaches an internal temperature of 165°F. (Tip: Use a meat thermometer to check—this ensures perfectly cooked chicken.)
4. About 30 minutes before serving, add the broccoli florets on top of the chicken. Do not stir; just place them on top. Cover and continue cooking on low for 30 minutes, until the broccoli is bright green and tender-crisp. (Tip: Adding broccoli late prevents it from turning mushy.)
5. Carefully remove the chicken and broccoli to a plate. Whisk the sour cream into the remaining sauce in the slow cooker until well combined. Then, slowly whisk in the cornstarch slurry. Increase the heat to high and cook uncovered for 5–10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. (Tip: Mix the cornstarch slurry thoroughly before adding to avoid lumps.)
6. Return the chicken and broccoli to the sauce, or serve the sauce over them. Sprinkle with shredded cheddar cheese if desired.

Creamy, savory, and effortlessly satisfying, this dish pairs perfectly with rice or egg noodles. The tender chicken and crisp-tender broccoli in luscious mushroom sauce make for a comforting meal that feels like a hug from the inside out.

Mushroom Chicken with Wild Rice

Just imagine coming home to the comforting aroma of tender chicken and earthy wild rice simmered in a creamy mushroom sauce. This crockpot meal is a set-it-and-forget-it dinner that delivers rich, nutty flavors with minimal effort. Perfect for busy weeknights!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup uncooked wild rice blend
• 1 cup low-sodium chicken broth
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Dice the onion and mince the garlic. Set aside.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season the chicken breasts with salt, pepper, and dried thyme on both sides.
4. Place the chicken in the hot skillet and cook for 3-4 minutes per side, until golden brown. Tip: Don't overcrowd the pan; brown in batches if needed for a deep sear.
5. Transfer the browned chicken to a 6-quart crockpot.
6. In the same skillet, add the diced onion and minced garlic. Cook for about 2 minutes, stirring occasionally, until the onion is softened and translucent.
7. In a small bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Pour this mixture into the crockpot over the chicken.
8. Add the cooked onion and garlic to the crockpot, then stir in the wild rice blend. Ensure the rice is submerged in the liquid. Tip: Check that the rice blend is completely covered; if not, add a splash more broth.
9. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken should be fork-tender and the rice fully cooked. Tip: Avoid lifting the lid during cooking to maintain heat and moisture.
10. Once done, carefully shred the chicken using two forks, or leave whole if preferred. Taste and adjust salt and pepper. Garnish with fresh parsley if desired.

Creamy, hearty, and full of earthy goodness, this dish pairs beautifully with a side of steamed green beans or a crusty bread to soak up the sauce. The chicken stays incredibly moist, and the wild rice adds a delightful nutty chew that makes every spoonful satisfying.

Creamy Mushroom Chicken and Dumplings

My absolute favorite comfort food when I need something warm and cozy is this creamy mushroom chicken and dumplings. Made entirely in the crockpot, it's a set-it-and-forget-it meal that delivers rich, savory flavor with pillowy dumplings on top.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the chicken mixture

• 2 pounds boneless skinless chicken thighs (or breasts)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for browning)
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup low-sodium chicken broth
• 1 cup sliced cremini mushrooms
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 2 tablespoons all-purpose flour (optional, for thickening)

For the dumplings

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted (or cold, cut into small pieces)
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 2–3 minutes per side until golden. This step adds deep flavor, but you can skip it if you're short on time.
2. Transfer the browned chicken to the crockpot. Add the cream of mushroom soup, chicken broth, sliced mushrooms, diced onion, minced garlic, thyme, and paprika. Stir to combine. If you prefer a thicker gravy, whisk the flour into the broth before adding.
3. Cover and cook on LOW for 3½ hours (or on HIGH for 2½ hours) until the chicken is tender and cooked through. Tip: Avoid opening the lid during cooking—each lift adds 20 minutes to the time.
4. Meanwhile, make the dumpling batter. In a medium bowl, whisk together flour, baking powder, and salt. Add the milk and melted butter, stirring just until combined—do not overmix for tender dumplings. Fold in parsley if using.
5. Carefully remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot and stir.
6. Drop spoonfuls of the dumpling batter on top of the hot chicken mixture. Cover the crockpot and cook on HIGH for 30–40 minutes, or until a toothpick inserted into a dumpling comes out clean. Tip: space the dumplings evenly so they cook without steaming each other too much.
7. Serve immediately, spooning the creamy chicken and dumplings into bowls. Garnish with extra parsley if desired.

Undeniably, the texture is pure bliss—tender shredded chicken in a luscious, mushroom-rich gravy topped with soft, fluffy dumplings. For a fun twist, try adding a handful of frozen peas or carrots in the last 30 minutes of cooking, or swap the mushrooms for a mix of your favorite veggies. This dish is made for cozy nights when you want a meal that feels like a hug.

Conclusion

Don’t let dinner stress you out! These 10 quick crockpot chicken recipes with cream of mushroom soup are creamy, comforting, and perfect for busy weeknights. Try one tonight, then drop a comment with your favorite! And if you loved this roundup, share it on Pinterest to help others discover easy slow cooker meals. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.