Crock Pot Smothered Chicken
Crock Pot Cream of Mushroom Chicken with gravy is a really easy recipe with lots of tender chicken and mushrooms. The gravy is amazing over rice.
Servings: 6
Cost: $12.68, $2.11 per Serving
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 can Cream of Mushroom Soup (10 ounces)
- 8 ounces Sliced Mushrooms
- 1 packet Onion Soup Mix
- 1 ½ cup Chicken Broth
- ½ teaspoon Dried Thyme Leaves
- ½ teaspoon Black Pepper
- 1 Tablespoon Cornstarch
- 2 Tablespoons Cold Water
Instructions
- In a small bowl, whisk together 1 can (10.5 oz) cream of mushroom soup, 1 packet onion soup mix, 1½ cups chicken broth, ½ teaspoon dried thyme, and ½ teaspoon black pepper.
- Place 4 boneless skinless chicken breasts in the bottom of a crock pot.
- Pour the sauce over the chicken and top with 8 oz sliced mushrooms.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken and shred into large pieces.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the crock pot.
- Return the chicken to the crock pot and stir.
- Cover and cook on low for 20–30 minutes until the sauce thickens.
- Serve warm and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 5-6 days.
You can easily make this recipe with boneless, skinless chicken thighs as well.
Nutrition
Calories: 154kcal | Carbohydrates: 10g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1.203mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
