Crockpot Chicken and Artichokes with Mushrooms (10-Minute Prep)
Nutritious, creamy, and full of flavor, this crock pot chicken mushroom recipe is easy to throw together and will please the whole family!
Servings: 6
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.
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 11g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 1063mg | Potassium: 796mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2137IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 3mg
