5-Ingredient Crock Pot Chicken and Mushrooms

This 5-ingredient crock pot chicken and mushrooms recipe is pretty dang good! In addition to tasting yummers AND only taking 5 ingredients…it also only takes about 5 minutes to toss in the slow cooker.

Also, another neat thing about this recipe is it’s another one those “hybrid” freezer meals. What do I mean by “hybrid”? Well in this instance I mean it’s freezer friendly before OR after cooking.

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This is one of those meals you figure out on the fly. One of those days when you absolutely KNOW you are behind before it even begins and there won’t be any food cooked.

Well, it’s actually like the crockpot potato soup me and my girl figured out many, many moons ago. Same principle, different recipe.

It turned out well! So a few weeks later I decided to make it again. This time I snapped a few pictures and voila! Here it is for you guys to try out too 😊

Prep Time for Crock Pot Chicken and Mushrooms

5 minutes prep time is nothing to sneeze at. This is one of those deliciously easy crockpot dump recipes. BUT if you want to cut your prep time down to 2 or 3 minutes you can do that too. How? Pretty easy…

• Purchase boneless, skinless chicken breast tenders or boneless, skinless chicken thighs. They will be cut thin and in strips, that will cut out YOU having to cut them up.
• Secondly, if you’re using fresh mushrooms, purchase a package of prewashed, pre-sliced mushrooms. OR purchase regular sized mushrooms, wash and toss them in whole.

With those two small modifications, your prep time for this 5-minute, 5-ingredient, recipe goes down to about 2 minutes prep time. Maybe 3 if you’re a tad on the messy side (like me).

Freezer Friendly Hybrid Meal

Sometimes when I say, “hybrid meal” I’m talking about one that can be cooked using different methods other than a crockpot. A good example is this Crock Pot Tater Tot Casserole. It can be cooked in the crockpot or in a cast iron skillet.

BUT, in this instance, when I say hybrid I’m associating it with freezer meals. If anyone has a better way to work it, I’m all ears. It is rather confusing but I don’t know a better way to word it…

Freezer Meal Prep for Chicken and Mushrooms

The only thing about this recipe is the mushrooms. I feel a lot about fresh mushrooms like I do about raw potatoes. And I talk about the “why” of it over on 5-Ingredient Crock Pot Pot Roast...

I have never personally had great luck freezing them fresh. BUT taking the time to blanch them, partially cook them or getting a rather icky taste after cooking sorta makes the freezer meal thing not worth it. Or at least the “quick and easy” kind of meal prep.

So here are a few options for mushrooms:

• The best solution for fresh mushrooms is to coat them. Coat the fresh vegetables in some sort of broth, soup, sauce or gravy.

I read this somewhere online. I do NOT remember where. It is NOT an original idea. But I do not remember where it came from either. If someone knows, let me know and I will happily add attribution to the original person’s idea…

• Purchase canned mushrooms. Quick, easy and no fuss. Drain them and dump them in the freezer bag with the other ingredients.
• Sauté them in butter. If you don’t like canned mushrooms and/or you haven’t had luck freezing fresh ones either… you can sauté fresh mushrooms in butter before adding them to the freezer meal.

Crock Pot Chicken and Mushrooms “Emergency Meal”

This one’s about freezing leftovers. Which is handy at times.

There are always those days when I forget to even toss something in the crockpot. When I have one of those days then a pre-cooked, frozen meal comes out.

To make this dish into an “emergency meal” you have options:

• Freeze it alone. Label a freezer bag with the contents and an expiration date (4 weeks after being cooked), toss in the crock pot chicken and mushrooms, lay flat in freezer.
• Freeze it over pasta cooked al dente. Some kinds of pasta do okay fully cooked, others don’t and will get mushy.

I personally think this depends on the brand used. That’s been my experience. So a good solution is to cook the pasta al dente.

After you cook the pasta, allow it to cool completely then pour a layer ½ to ¾ inches thick in the bottom of a freezer-safe canister. When top with the slow cooker chicken and mushrooms (this should be cooled also). Label and freeze up to 1 month.

• Make up a batch of crockpot rice. Or regular rice. But I LIKE crockpot rice. It’s easy, doesn’t burn hardly ever and I don’t have to babysit it.

But you make the crock pot chicken and mushrooms into a casserole the same way as the pasta method up above. Cool the rice, cool the chicken mixture. Layer in ½ to ¾ inch layers. Freeze. It lasts about 4 weeks in the freezer just like the other methods.

If you’d like more information on how to make homemade TV dinners (and why), you can check out Snappy Living’s Pre-Cooked Frozen Meals. That was the original article I read on it.

Printable & “Pin It for Laters” for Crock Pot Chicken and Mushrooms

Recipe

5-Ingredient Crock Pot Chicken and Mushrooms

Gwen

This 5-ingredient crock pot chicken and mushrooms recipe is pretty dang cool. It takes all of 5 minutes prep AND 5 ingredients. It's another of those meals that's freezer friendly before OR after cooking it. And best of all... it's yummy too!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Servings 4 to 6 servings

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 4 boneless skinless chicken breasts
• 1/2 cup chicken broth
• 1 can cream of mushroom soup
• 1 pound fresh mushrooms washed and sliced ~or~ 2 4-ounce cans of mushrooms, drained
• Salt & Pepper to taste

Instructions

 

• Liberally butter the crock pot insert. Leave the remaining butter in the bottom.
• Toss the mushrooms in the slow cooker in a single layer.
• Lay the chicken breasts over the top of the mushrooms.
• Mix the soup and chicken stock. Pour over the chicken breasts.
• Cover and cook on low for 5 to 7 hours (cooking time will vary depending on the thickness of your chicken breasts).
• Added salt and pepper to taste.

Tip: Once the dish is cooked, if the sauce isn't thick enough for you, you can thicken it as follows:

• Turn the crockpot to high.
• Combine 2 tablespoons cornstarch with 1/4 cup of cold water.
• Remove the chicken breasts from the crockpot and slowly pour the cornstarch water into the liquid while whisking quickly.
• Return the chicken to the crockpot. Turn to re-coat. Cover and allow to thicken. Usually about 20 minutes.

Freezer Meal Directions:

• Toss the chicken and mushrooms in a 1-gallon freezer bag you've previously labeled.
• Mix the soup and broth in a separate bowl and pour it into the bag.
• Freeze for up to 6 weeks.

Tried this recipe?Let us know how it was!

Other Crock Pot Chicken and Mushroom Recipes

If you’re a fan of either "quick & easy" recipes OR freezer meals, here are a few more recipes you might want to check out to ROCK THAT CROCK…

• 5-Ingredient Crock Pot Chicken Alfredo Tortellini
• Crockpot Freezer Meals
• Crockpot Ranch Chicken and Mushrooms
• 122 Freezer Crockpot Meals in One Afternoon!
• Slow Cooker Chicken and Mushrooms