Campbells chicken and cream of mushroom soup in slow cooker with fresh or frozen chicken in Crockpot is an easy comfort food one pot meal with breasts you’ll love on top of a bed of rice or with more vegetables served on the side.
This is one of our really easy 4 ingredient Crockpot recipes. The basics are meat, condensed soup, broth and added vegetables are great. Seasonings go in there but can be tweaked to your tastebuds.
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.
Cream of Mushroom Chicken Ingredients
For the below measurements in the recipe card I combined them with 4 boneless skinless chicken breasts. I highly recommend buying organic as the meat is more tender and there is less fat too but up to you.
Can you use chicken thighs?
You could. The pieces are smaller in this case so typically it will take about 1 hour less cooking time. Other than that you would use the same instructions. Dark meat is more moist though so a good choice and change up to try out.
I really like using Poultry seasoning because it is kinda’ a one and done seasoning that gives you a lot of flavor without an overwhelming amount of salt in it.
As for seasonings I will tend to just use Salt and pepper with a bit of onion powder and/or paprika works too (but season as you love).
Sliced mushrooms from fresh will add more texture to the dish and any way I can throw in actual vegetables for dinner I will. They will get soft so if you want to keep a bit firmer use baby bellas or sliced portobellos instead of white / button.
Chicken broth is the preferred liquid of choice as water will offer no added flavor. You could use stock too if you like.
Can of condensed cream of mushroom soup 10.5 oz. of course is the base of this sauce. If you want thicker then use less broth etc..
Variations and Substitutions
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!
How Long to Cook Chicken and Cream of Mushroom Soup in Slow Cooker
With meat I always recommend low and slow, not high. You want a good 6 hours to get your pieces super tender. Now if you wanted it to fall apart and shredded I would leave it in for another hour or so until you can pull it apart easily with two forks.
How Long to Cook with Frozen Chicken
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.
FAQ
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 recipe instructions so I don’t typically bother with that step.
I always add sliced mushrooms as listed in the recipe but if you wanted more I would suggest 1 cup of frozen vegetables (like a carrots and peas mixture). Just pour right over the meat, under the soup to get tender together for an easy one pot meal.
Typically I will serve this with egg noodles like our Slow Cooker Egg Noodles and Chicken but I would recommend boiling noodles separate to al dente and folding together at the end. There wouldn’t be enough sauce to boil them in the slow cooker with the meat in this case.
You could, they are interchangeable. There are other flavors including cream of potato or cream of celery you could choose as well. All of them are thick condensed soup options that create a creamy sauce to cook chicken in, just different flavors.
Now with your leftovers you should never let it go to waste. With it I would certainly make 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!!
Crockpot Chicken and Cream of Mushroom Soup Recipe
Equipment
- 1 slow cooker or could make in a large skillet with a lid
Ingredients
- 4 medium chicken breasts, boneless skinless
- 1/2 tsp poultry seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 can cream of mushroom soup, 10.5 oz.
- 1 cup mushrooms, sliced
- 1/2 cup chicken broth
- 1/2 cup parmesan cheese, optional
Instructions
- 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. (overlap least possible) 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.
- Stovetop – Follow same layering instructions in a large skillet with a lid. Put over medium heat, cover with lid and cook for 30 minutes flipping pieces over halfway thru. Cook until meat reaches 165 degrees F in the thickest part. Slice and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this on the stove?
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!
Are you aware that Campbell Soup Co now offers a can called. CREAM OF CHICKEN AND MUSHROOM. This is now the way to go. Check it out and include it in your recipes.
yes some stores carry that so it would be an option
Super easy for dad