Slow Cooker Chicken and Mushrooms is a delicious dish that includes artichoke for extra nutrition. This is one of my favorite slow cooker recipes because you can just throw everything in and let it go!
As easy as it is tasty, this dish is creamy, hearty, and perfect for any crowd. Serve it over top of rice or your favorite pasta for a filling and complete meal.
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💚 About This Recipe
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 crock pot chicken mushroom recipe 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. This dish is a guaranteed hit with friends, family, and guests!
And if you love the combo of chicken and artichoke, you should also try my Boneless Chicken Thighs with Jalapeno Artichoke Topping for a hearty dinner with a bit of a kick!
🧂 Ingredients Needed
- cream of chicken soup - provides a rich and creamy base for the sauce.
- chicken broth - adds additional flavor and prevents the dish from getting too heavy.
- seasonings - I used a simple blend of salt, black pepper, and dried thyme.
- chicken breasts - boneless and skinless chicken breasts work best here.
- artichoke hearts - these slightly earthy and tender veggies pair perfectly with juicy chicken.
- sliced mushrooms - I like to buy mushrooms pre-sliced to cut down on prep time!
- flour - this will help thicken up the sauce.
- spinach - provides some additional nutrition!
🔪 Instructions
- In a mixing bowl, whisk together cream of chicken soup, chicken broth, thyme, salt, and pepper.
- Add chicken breasts to the bottom of your slow cooker and top with artichoke hearts.
- Place the mushrooms in the slow cooker, then cover everything with the soup mixture. Cook on low for 6-8 hours.
- As an optional step, dissolve flour in water about 30 minutes before cooking is done.
- Pour the flour slurry into the crockpot and stir.
- When done cooking, remove chicken from the slow cooker and shred with forks.
- Place shredded chicken back in slow cooker.
- Mix well and add in fresh spinach, stirring until it's fully wilted.
❔ FAQs
Yes! As long as you cook it until it's fully done, it's perfectly safe to cook raw chicken in the slow cooker!
This is not a necessary step, but if you want a little bit of extra flavor and color on your chicken, you can definitely give it a sear in a hot pan with some oil before adding it to the slow cooker.
Sure! They'll get nice and tender as they slow cook.
💭 Expert Tips and Tricks
- Use a meat thermometer to make sure your chicken reaches an internal temperature of 165 degrees F.
- The flour slurry (or also a corn starch slurry) are completely optional but will result in a luscious and thick sauce.
- Use either canned or frozen artichoke hearts.
- This recipe can also be made with boneless skinless chicken thighs, but be aware that they typically take a bit longer to cook than chicken breasts.
📌 Make this super tasty crock pot chicken mushroom recipe for a hearty and filling dinner that you can prepare in the morning and serve in a snap when dinner rolls around!
💡 Substitutions and Variations
- Add a splash of cream, whole milk, or coconut milk for a creamier result.
- Mix in herbs like rosemary, thyme, or oregano for some extra flavor. Italian seasoning also works!
- Substitute some of the broth with white cooking wine for a slightly different flavor profile.
- If you find this dish a bit on the heavy side, add some orange juice, lemon juice, or any citrus zest to lighten it up a bit.
- Red pepper flakes and/or hot sauce can be included for a spicy kick.
- For toppings, garnish with freshly chopped parsley, Parmesan cheese, or freshly crumbled feta.
🔊 What readers are saying...
"Very good recipe. I just used canned artichokes instead of frozen."
- Merv
🥫 Storage and Reheating
Keep cooled slow cooker chicken and mushrooms leftovers in an airtight container in the fridge for 3 to 4 days. You can also freeze your chicken and mushrooms for several months. Allow frozen leftovers to thaw in the fridge before reheating.
To reheat, return the chicken to the slow cooker with a bit of liquid (chicken stock, water, white wine, etc.) and cook on low until heated through. You can also pop a serving or two in the microwave if you need to warm it more quickly.
🍴 What To Serve With This Dish
Though it's great on its own, this cream of mushroom chicken recipe is also fantastic over rice or your choice of pasta! You can also pair your main course with a Chickpea Pasta Salad, these Garlic and Rosemary Roasted Potatoes, or a bowl of comforting Roasted Red Pepper Soup.
✔️ More Slow Cooker Recipes You'll Love
- Crock Pot Guinness Chicken Stew - If you love cooking chicken in your slow cooker, this delicious and hearty stew is another great recipe to try!
- Slow Cooker Turkey Tetrazzini - This tasty recipe is a great way to utilize leftover turkey and turn it into an entirely new dish.
- 2 Ingredient Pulled Pork - You read that right! Only 2 simple ingredients for delicious and flavorful pulled pork.
- Instant Pot Vegetable Soup - OK, this isn't a slow cooker recipe, but you'll love this veggie-tastic soup recipe from The Almond Eater!
Crock Pot Chicken Mushroom Recipe
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📋 Recipe Card
Crockpot Chicken and Artichokes with Mushrooms (10-Minute Prep)
Equipment
- 1 Slow cooker
Ingredients
- 10.75 ounces cream of chicken soup (1 can)
- ½ cup chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 pounds chicken breasts (boneless, skinless)
- 14 ounces artichoke hearts (1 can, drained)
- 8 ounces sliced mushrooms
- 2 tablespoons flour (optional)
- 3 ounces fresh spinach (about 2 cups)
Instructions
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, thyme, salt, and pepper.10.75 ounces cream of chicken soup, ½ cup chicken broth, 1 teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon pepper
- Place the chicken in the crock pot.2 pounds chicken breasts
- Distribute the mushrooms and artichoke hearts over the chicken.8 ounces sliced mushrooms, 14 ounces artichoke hearts
- Pour the chicken soup mixture over the chicken, mushrooms, and artichoke hearts.
- Cook on low, 6-8 hours.
- Optional step to thicken the sauce: About 30 minutes before serving, dissolve the flour into about ¼ cup of water.2 tablespoons flour
- Optional step to thicken the sauce: Pour the flour slurry into the crock pot and stir. Re-cover and cook the remaining 30 minutes.
- Before serving, remove the chicken from the crock pot and shred with two forks.
- Add the chicken back into the crock pot, then stir in the fresh spinach until it wilts.3 ounces fresh spinach
Notes
Prep Tips:
- There's no need to brown the chicken or cook the mushrooms first. Everything goes in raw! For extra color and flavor, you can sear the chicken in a hot, oiled pan before adding it.
- Pre-sliced mushrooms cut your prep time to almost nothing.
- Canned or frozen artichoke hearts both work. If you use canned, drain them well so the sauce doesn't get watery.
- Check the chicken at the 6-hour mark, since breasts can dry out toward the long end of the cook time. It's done when a meat thermometer reads 165 degrees F.
- Thickening the sauce is optional. A cornstarch slurry works just as well as flour.
- Boneless, skinless chicken thighs can be used instead of breasts. They stay juicy even on the longer end of the cook time!
Variations:
- Add minced garlic or garlic powder, or try other herbs like rosemary, oregano, or Italian seasoning.
- Swap some or all of the chicken broth for white wine.
- Stir in a splash of heavy cream, whole milk, or coconut milk for an even creamier sauce.
- Brighten it up with a little lemon or orange zest or juice.
- Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Not an artichoke fan? Leave them out. The chicken, mushrooms, and spinach still make a hearty meal.
Serving Suggestions:
- Spoon it over rice, pasta, or egg noodles to soak up the creamy sauce.
- Top each serving with shredded Parmesan, crumbled feta, or chopped fresh parsley.
- Round out the meal with Garlic and Rosemary Roasted Potatoes, Chickpea Pasta Salad, or a bowl of Roasted Red Pepper Soup.
- It's great for feeding a crowd, since it keeps your oven free for other dishes.
- It also makes an easy meal to bring to a friend or a family with a new baby.
Storage:
- Let leftovers cool, then store them in an airtight container in the refrigerator for 3 to 4 days.
- You can freeze leftovers for 2 to 3 months. Thaw them overnight in the refrigerator before reheating.
- The creamy sauce may separate a little after freezing, so stir it well as it reheats.
- To reheat, add the leftovers to the slow cooker with a splash of chicken broth, water, or white wine and warm on low until heated through to 165 degrees F. For a quicker option, reheat individual servings in the microwave.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in December 2013, and was republished with tips, step by step photos, and a recipe change in January 2024.
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Happy cooking!
Lisa says
Waaaay too much pepper that my family could not eat it. Instead of 1 tsp, I would suggest maybe a 1/4 tsp, if that. It sounded good, but the pepper overtook all the other flavors.
Kristin King says
So sorry to hear that! Black pepper can have different strength of flavor across brands, and also time can diminish the strength of the flavor. I generally buy pepper in bulk so it definitely takes a while for us to get through it, and your comment leaves me wondering if I need to check the strength of my pepper. I will try it again with fresh pepper and adjust the recipe if needed. Thanks for the feedback!
Kristin King says
Note that I have adjusted the recipe. I'm not sure if it was a typo or if, when testing this recipe the first time around, my pepper was old and had lost its intensity, but in making this again I cut the pepper in half and it was plenty. The recipe card has been updated accordingly. Thanks again for letting me know!
Rusto says
Came across this recipe and just loved it. Few variations, though, I use chicken thighs that had the bone in them. Seem to hold the meat together a lot longer. I also browned the chicken before I put it in sautéed mushrooms and spinach together after the chicken was brown. Marinated artichoke cart from the jar, which gave more flavor. I also used a half a jar of pesto. Came out fabulous good luck
Kristin King says
Nice! That all sounds delicious. Thanks for the variation tips and for stopping by! 🙂
Holly says
I love coming home from a long day to a cooked meal. This was a great one. I made rice the day before and then just reheated and shredded the chicken when I got home. Dinner was on the table in less than 20 minutes and everyone loved it.
Shashi at Savory Spin says
This is comfort food at its finest. Perfect for these cold dreary days.
TAYLER ROSS says
I love a good slow cooker meal, so I made this one for dinner tonight. It was perfect! And even my kids enjoyed it
Carrie Robinson says
What a great comfort food dinner idea! 🙂 And I love that this is made in the slow cooker.
Gianne says
The flavors blended together perfectly and the chicken was so tender. It was incredibly easy to make and the end result was beyond delicious.
Merv says
Very good recipe. I just used canned artichokes instead of frozen.
Kristin King says
That's a great idea, thanks for sharing. So glad you enjoyed this!
Jenn says
Where did you get the frozen artichokes??? I can’t find it anywhere???
Kristin says
Oh no! I didn't realize it would be something hard to find. I'm sorry about that! I can get them at ShopRite here in southern NJ. They also have them at Trader Joe's.
Cynthia L says
This looks great. I love using my slow cooker, especially in the cold winter days!