I love, love, LOVE my slow cooker! The best slow cooker recipes are the ones where you just throw everything in, set it, and forget it. This Crockpot Mushroom Artichoke Chicken is one of those. It is super-easy, and super-tasty!
Crock pot recipes are great for feeding a crowd, too, because they free up your time and your oven for the other dishes you need to prepare. I have used some of my crock pot recipes for holiday parties, football parties, and general family gatherings. It is such a relief to be able to check the main dish off the list early in the day, and then just let it take care of itself until dinner time!
The kids and DH all loved this recipe. The first time I made it, I added in some black olives as well, but we all agreed that they were unnecessary. There is plenty of flavor in this dish and between the mushroom, artichokes, and spinach, plenty of nutrition as well!
The trick to making this dish really creamy and yummy is to use a little bit of instant tapioca in the liquid. You don’t even notice it once the dish is cooked, but it gives the sauce some body and creaminess without affecting the taste. I love this trick and have started using it in more of my recipes!
Thing 2 rating for this dish = 
(3.5 biscuits out of 5). Not enough carbs in this dish for him, apparently. 🙂 But still, he ate it and enjoyed it!
Crockpot Mushroom Artichoke Chicken
Ingredients
- 2 pounds chicken breasts (boneless, skinless)
- 8 ounces sliced mushrooms
- 9 ounces artichoke hearts, frozen (1 package, no need to thaw)
- 1/2 cup chicken broth
- 10.75 ounces cream of chicken soup (1 can)
- 1/4 cup white cooking wine
- 2 tablespoons instant tapioca
- 3/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped red onion
- 3 ounces fresh spinach (about 2 cups)
Instructions
- Place the chicken in the crock pot.
- Distribute the mushrooms and artichoke hearts over the chicken.
- In a medium bowl, whisk together the chicken broth, cream of chicken soup, wine, instant tapioca, thyme, salt, pepper, and Parmesan cheese.
- Add in the red onion.
- Pour the entire mixture over the chicken, mushrooms and artichoke hearts.
- Cook on low, 6-8 hours.
- Before serving, shred the chicken with two forks, then stir in the fresh spinach.
Recipe Notes
Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.
More content about this dish can be found in my guest post on Anyonita Nibbles! Check it out!
Note: This post has been shared at THESE link parties!
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Cynthia L says
This looks great. I love using my slow cooker, especially in the cold winter days!
Adelita says
Just threw this in the crockpot with some alterations due to things i had on hand (or not) i used cream of mushroom and roasted garlic soup instead of cream of chicken, sauvignon blanc instead of cooking wine, cornstarch instead of tapioca, canned artichokes instead of frozen and put it on 4 hours high so its in time for dinner. I cubed the chicken so it cooks faster. Wish me luck. I will be adding some wheat pasta to pour it over.
Lisa says
Is this a dish that is served over pasta or something, or just as a meal by itself? I was curious. Looks delicious.
Kristin King says
I served it by itself (I think we had a salad on the side), but I think it would be delicious over rice if you wanted to fill it out a little more. Thanks for stopping by! 🙂
Diane says
Just assembled this in the crockpot for tonight and it looks amazing! Just a question though – I’ve never used tapioca in a recipe and I noticed it has sugar in it and says its for pudding & pie filling? Did I buy the wrong thing and just royally mess up my meal?
Kristin King says
I am not sure! I checked my instant tapioca and it does not have any other ingredients beside tapioca. The front of the package is labeled ‘Instant Tapioca’ and underneath it just says ‘Granulated’. It is for puddings and pie fillings though, so I am not sure how yours is different from mine. I am sorry if it wasn’t clear from the ingredient list! But I will keep my fingers crossed that it will turn out OK anyway!
bethany says
Could something other than instant tapioca be used? What would be a good substitute?
Kristin King says
Hi Bethany! You could try cornstarch and see if that works. I have never used cornstarch in a slow cooking situation so I am not sure how it would turn out, but it might be worth a shot! I googled the amount to substitute and it seems like you would use 1 tablespoon of corn starch to substitute for 2 tablespoons of instant tapioca. Good luck!
BC says
I can’t wait to try this out! Do you use frozen chicken, or thawed?
Kristin King says
When I make this, I typically start with thawed chicken, but I think you could absolutely start with frozen chicken if you needed to. I have done that with other dishes and never had a problem! 🙂
Cooknahurry says
This sounds wonderful! What could I substitute for the can of soup? Thanks.
Kristin King says
I like to use the soup so you get that creamy texture. If you don’t mind it the sauce being a little thinner, you could just used a bit more chicken broth and skip the cream of chicken soup. I have not tried it that way so I am not sure how it would turn out, but if you try it, let me know!
CJ Huang says
Love simple slow cooker recipes! And yours looks so flavorful too. 🙂
Mommy on Demand says
This sounds amazing, Can’t wait to give it a try! Thanks for sharing at The Weekend Retreat, hope to see you back next Thursday.
Linda Loosli says
Kristin, I love fixing anything in a crock pot…it makes life so much easier when I can smell dinner cooking! Thanks for stopping by Friday with Friends! Hugs! Linda
cathy says
this looks great, creamy and yummy! I love that its made in the crockpot!
Checking this out from friday pinfest link party 🙂
Cathy