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5-Ingredient Crock Pot Chicken and Mushrooms

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!
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Servings: 4 to 6 servings
Author: Gwen


  • 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


  • 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.