I’m sure most of us have pretty busy schedules, so imagine coming home on a cold day to the delicious and easy recipe for Slow Cooker Creamy Mushroom Chicken.
During the winter months, there’s nothing better than a homemade slow cooker or Crock Pot meal to come home to.
And since dinner is already done, you may get a chance to actually relax!
Every busy mom’s dream…right?!
I started this in the morning before work and it only took a few minutes.
How to Make Slow Cooker Creamy Mushroom Chicken
Two pounds of boneless, skinless chicken breasts go into the slow cooker.
Then season them with kosher salt, pepper, crushed red pepper flakes, and Italian seasoning.
Next goes in 16 oz of thick sliced baby portobello mushrooms and minced garlic.
I seasoned a bit more with the salt, pepper, pepper flakes, and Italian seasoning.
Then whisk together 2 can of cream of mushroom soup with half cup of red wine in a separate bowl and pour this over top.
Funny story…since I made this in the morning my son was eating breakfast and looked a little odd at me as I opened a bottle of wine at 6am!
I reassured him it was just for the recipe 🙂
Turn the slow cooker on low for 6 to 8 hours and this is what you’ll see.
It seriously smelled heavenly!
Shred the chicken in the slow cooker with two forks and stir in 2 cups of shredded mozzarella cheese.
I left some cheese to sprinkle over top.
Once the cheese is melted sprinkle with fresh parsley if desired.
Serve your Slow Cooker Creamy Mushroom Chicken over mashed potatoes, rice, or pasta.
We had ours with cooked angel hair pasta tossed in butter.
The creamy chicken and mushrooms with the pasta was SO flipping good!
More amazing recipes to try like Slow Cooker Creamy Mushroom Chicken!
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Slow Cooker Creamy Mushroom Chicken
Slow Cooker Creamy Mushroom Chicken is the perfect chicken dish for the Crock Pot, lots of mushrooms in a creamy red wine sauce
- 2 pounds boneless, skinless chicken breasts
- kosher salt, pepper, crushed pepper flakes, Italian seasoning
- 16 oz sliced baby portobello mushrooms
- 4 cloves garlic minced
- 2 10.5 oz cans cream of mushroom soup
- 1/2 cup red wine
- 2 cups shredded mozzarella cheese
- Optional: fresh parsley, mashed potatoes, rice, pasta
Place the chicken in the slow cooker and season with kosher salt, pepper, crushed red pepper flakes, and Italian seasoning to taste.
Add the mushrooms and garlic to the slow cooker.
In a bowl, mix together the cream of mushroom soup and red wine. Then pour this over top of the chicken and mushrooms. Set the slow cooker to low for 6 to 8 hours.
10 minutes before serving, shred the chicken and add the mozzarella cheese, stir until combined. Save some cheese to sprinkle over top and garnish with fresh parsley if desired. Serve once the cheese is melted over mashed potatoes, rice, or pasta if desired or enjoy as it is.