Crockpot Chicken and Cream of Mushroom Soup

Campbells Crockpot chicken and cream of mushroom soup frozen or with fresh meat made with breasts, thighs or even frozen chicken in Crockpot! Easy comfort food one pot meal you’ll love on top of a bed of rice or with more vegetables served on the side.

Chicken with Cream of Mushroom in Crockpot

Very similar to our Creamy Crockpot Chicken, this one uses the mushroom version of Campbell’s soup. Both are fabulous, with a different twist to it. If using the poultry version I might still use the shrooms or some frozen corn might be a better duo for you mouth.

Now our Crockpot Chicken and Rice has always been a huge hit but some are very texture oriented and don’t want the grains cooked in there together. I get it, my husband is the same way. That is why we went this direction this go around. You can cook that separately and then enjoy that way y’all.

Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….

1. This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
2. I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.

Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉

Cream of Mushroom Chicken

Like I mentioned above, you can use any of the condensed soup flavors for any of our Crockpot Chicken Recipes. There are a few out there but poultry and mushroom are the most common. I have seen a celery version and potato as well. You could mix and match whichever you like.

Now with our ever popular Pressure Cooker Chicken Mushroom Casserole we used the chicken version but I have used the other when it was on sale, both are fantastic. If I double any of these I will use one of each!

Ingredients

• 4 boneless skinless chicken breasts
• Poultry seasoning
• Salt and pepper with a bit of onion powder works too (season as you love)
• 1/2 tsp paprika
• Can of condensed cream of mushroom soup 10.5 oz.
• Sliced mushrooms
• Chicken broth
• Parmesan cheese

Fresh is best but can make with Crockpot frozen chicken breasts. In this case you would not really change anything. You may need an extra 30 minutes or so but typically frozen meat vs. fresh doesn’t make a difference.

with Noodles

If you really wanted to thicken mushroom gravy you could use a small bit of a cornstarch slurry but I don’t think that is necessary. Typically I will serve this with egg noodles like our Slow Cooker Egg Noodles and Chicken, rice or mashed potatoes but you could serve mushroom chicken as is for less calories and carbs.

If you use frozen chicken the timing really doesn’t change. As long as they are boneless skinless, medium size you’re good to go. The only difference is that the meat will likely release a bit of water when defrosting so the sauce may be a little looser. Other than that you won’t know the difference. 😉

How to Cook Frozen Chicken and Cream of Mushroom Soup

• Mix together spices and place as much chicken as will fit into the bottom of a slow cooker in a single layer. Season with spices.
• Add remaining chicken if necessary, on top of seasoned chicken in slow cooker and season with remaining spices. Top with sliced fresh mushrooms.
• In a small bowl, combine soup, broth and grated Parmesan cheese.
• Whisk well and pour on top of mushrooms.
• Cover and heat on low for about 6 hours or until middle of breast reaches 165 F or longer if you want to shred with 2 forks.

I do NOT recommend to cook your hours on high. Meat really comes out better cooked low and slow so give it time for the ultimate results.

Now with your leftover mushroom soup chicken I would certainly make Chicken Bisquick Pot Pie with it. You can throw in some frozen vegetables into the mix and just pour the crust over the top for a second meal!!

I do not mention to brown the chicken before adding it. That is an option if you like a bit of added texture on the outside of each piece but not necessary. I prefer dump and go chicken recipe instructions so I don’t typically bother but by all means go for it if it’s a must for you.

Can you make this on the stove?

Want to make this on the stove instead sometime? You totally could in a larger skillet with higher sides so everything fits well without bubbling over. You’d still follow the same steps as far as layering but set over medium heat with the lid on.

How Long to Cook Chicken Thighs on Stove? Depending on the size of your pieces and thickness you’re looking at 30-45 minutes or so? No matter how you do it you will need a meat thermometer to ensure it reaches 165 F in the thickest part. Jump to recipe and let us know what you think!