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Slow cooker chicken with mushroom sauce recipe

Slow cooker chicken with mushroom sauce recipe

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  • Poultry
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  • Mushroom chicken

Since it only has 5 ingredients, this slow cooker chicken recipe is very easy and tastes delicious. You can easily double the recipe to make more; the amount below usually feeds my family of 4.

177 people made this

IngredientsServes: 4

  • 1 (295g) tin condensed cream of chicken soup
  • 100g sliced mushrooms (fresh or tinnned)
  • 1/2 red onion, chopped
  • 675g mini chicken fillets (or chicken breasts - cut into strips)
  • 1 tablespoon Marsala wine

MethodPrep:15min ›Cook:3hr ›Ready in:3hr15min

  1. Combine soup, mushrooms, onion, chicken and wine in slow cooker.
  2. Cook on Low setting for 2 1/2 to 3 hours.

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Reviews & ratingsAverage global rating:(168)

Reviews in English (124)

This was easy to cook but I didn't like the taste of the soup/sauce. Might try it again making my own sauce.-07 Aug 2012

by michelle

Had to change the recipe slightly as I didn't have all the ingredients on hand. I used cream of chicken soup (w/out herbs), an onion soup mix, fresh mushrooms and white zin. I also used frozen chicken breasts that I cut up since I was in a hurry and cooked over medium-low heat for about 2 hours. My husband loved it!!! Haven't heard him rave like this in quite a while.-28 Aug 2002


This turned out so well! I didn't have any wine so I omitted that, used cream of mushroom soup instead of the mushrooms, added a minced clove of garlic and some fresh rosemary and it turned out very well--so tender! Its a new family favorite.-01 Nov 2005

Recipe Summary

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 4 large skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 tablespoon curry paste
  • 2 teaspoons tandoori masala
  • 1 teaspoon garam masala
  • 1 (6 ounce) can tomato paste
  • 15 green cardamom pods
  • 1 cup low-fat plain yogurt
  • 1 (14 ounce) can coconut milk
  • salt to taste

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.

Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

Slow Cooker Chicken in Mushroom-Wine Sauce


  • 1 pound (480 g) boneless and skinless chicken breasts
  • 1 can (10 ¾ oz (355 ml)) low-fat cream of mushroom soup
  • 1 tablespoon skim milk
  • 2 cups sliced fresh mushrooms
  • 1/2 cup frozen chopped onions, thawed and drained
  • 1 teaspoon dried parsley
  • 1/4 cup (60 ml) dry white wine
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper


Step 1

Grease inside slow cooker with nonstick cooking spray. Arrange chicken breasts in slow cooker.

Step 2

In a medium bowl, combine remaining ingredients. Mix well and pour mixture over chicken breasts and turn to coat

Step 3

Cover slow cooker and cook on low-heat setting for 8-10 hours. Serve slow cooker chicken in mushroom-wine sauce over the cooked rice.

Slow Cooker Chicken Cacciatore With Mushrooms and Bacon

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Cacciatore means “hunter style” in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don’t evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.

Chicken, leek and mushroom slow cooker casserole recipe

I love this cooler weather. It means I can wear jeans, sleep better at night and not feel guilty about watching television in the evenings. And… I love winter food. There’s nothing better than a slow cooker meal. Do you love this cooler weather too?

Slow cooker meals are good on those days when you’ve got a lot on . Wednesday was that day for us. We had swimming, a school disco, a meeting to go to, and Hubby at work all day… so I popped this on in the morning and it did all the work itself during the day, ready for us to eat at night.

This slow cooker meal I’m sharing today is a must-try recipe. It’s one where the ingredients just make magic happen. When you put chicken with thyme, and leeks, and garlic and a little bit cream… it’s just good. Really good.

You can use chicken thighs or chicken drumsticks for this recipe. I just grabbed drumsticks from the deli section of Coles , when I grabbed the bacon. Grab whatever is cheaper, because it doesn’t really matter – either will be yummy. As per usual you can grab all the beautiful Aussie-grown vegetables from the produce section.

Chicken, leek and mushroom casserole

7 rashers of bacon, cut into strips
50g butter
2 medium leeks, white part only, sliced, washed, drained
2 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1 1/2kg chicken pieces
2 tablespoons plain flour
1 1/2 cups dry white wine
1 1/2 cups chicken stock
300g button mushrooms, quartered
2 tablespoons cream
Salt & ground black pepper, to taste


♥ In a large frying pan, cook the bacon for 3 minutes or until browned. Place into the slow cooker.
♥ Melt 1/2 the butter in the frying pan over low heat. Add the leeks, garlic, and thyme and cook for 10 minutes or until the leeks are tender. Place into the slow cooker.
♥ Place the chicken pieces in a large bowl , sprinkle with the flour and toss to coat. Melt 1/2 the remaining butter in the frying pan over medium-high heat. Add 1/2 the chicken pieces and cook for 2 minutes each side or until golden.
♥ Remove from the pan and place into the slow cooker. Add the remaining chicken pieces and any flour left in the bowl and cook over medium-high heat for 2 minutes on each side or until golden. Remove from the pan and place into the slow cooker.
♥ Add wine to the frying pan and bring to the boil over medium-high heat. Cook for 1 minute, scraping the base of the pan/dish with a wooden spoon, to dislodge any residue left on the base. Place it into the slow cooker.
♥ Add the stock and mushrooms to the slow cooker and stir to combine. Cook for 6-8 hours.
♥ Once cooked, stir in the cream and season with salt and pepper. Serve with mashed potato or cooked rice.

For other slow cooker meals, it’s a great time-saving idea to spend some time preparing and freezing slow cooker meals. You can place everything into large Glad bags: so chop your meat, vegetables, add in your sauce and herbs and then place it in your freezer. That way you only have to grab it out of the freezer and put it into your slow cooker and you don’t have to think about it again until night time.

Cranberry Turkey

Turkey Breast or Turkey Legs, I prefer dark meat, but that’s just me.
1 can of whole berry cranberry sauce
1 pkg of dry onion soup mix
1/2 cup of orange juice
salt and pepper to taste

Put turkey in crock, mix rest of ingredients and pour over turkey. Cook on low for 6-8 hours. I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer. I also make gravy out of the sauce and put over mashed potatoes. Not only is it YUMMY it’s easy! – Bothell, WA

Chicken with Creamy Mushroom Sauce

Yield: 8 servings

prep time: 10 minutes

cook time: 40 minutes

total time: 50 minutes

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves

For the mushroom sauce

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F. Lightly coat a 9吉 baking dish with nonstick spray.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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Why Chicken Thighs and not Breasts

  • Can we talk about chicken thighs? So much flavor. Boneless, skinless and so easy to handle, no knife work needed.
  • If you haven't tried chicken thighs yet, this is the time! I am pretty sure you will be hooked.
  • The flavor, texture and juiciness CAN NOT be beat! Also, very affordable too!
  • Chicken breasts would not have the flavor to do this recipe justice

  • Author: Jessie
  • Prep Time: 5 minutes
  • Cook Time: 3-5 hours
  • Total Time: 3-5 hours
  • Yield: Serves 4 1 x
  • Category: Main Dish
  • Cuisine: American


This crockpot maple dijon chicken is an easy, hands-off dinner made with boneless, skinless chicken breasts and a few kitchen staples.


  • 1 1/2 pounds boneless, skinless chicken breasts (about 3 – 4 large pieces)
  • 1/4 cup dijon mustard
  • 1/4 cup pure maple syrup
  • 1 Tablespoon apple cider vinegar
  • Salt to taste
  • 1/2 cup fresh parsley, chopped, for garnish (optional)
  • Fresh ground black pepper to taste


  1. Stir dijon mustard, maple syrup, and apple cider vinegar together in the bowl of a slow cooker.
  2. Add chicken and a pinch of salt to slow cooker use tongs to flip the chicken over a few times until it’s evenly coated with the sauce. Cover and cook on low for 3-5 hours until cooked through.
  3. Top cooked chicken with chopped parsley (optional) and a pinch of fresh ground black pepper. Serve immediately with your favorite side dishes.


Substitutions. Use honey instead of maple syrup if you like. You can also swap the apple cider vinegar here for fresh lemon juice. Swap the chicken breasts for chicken thighs or another cut of chicken if you prefer (we recommend using skinless chicken, but you can use bone-in if you like – you may just need to adjust the cook time).

What kind of mustard should I use? We used a creamy dijon mustard here, but it’s also good with a coarse, stone-ground dijon variety!

If your sauce separates in the slow cooker, remove the cooked chicken and whisk the sauce to bring it back together. Your chicken will release moisture as it cooks, which can thin the sauce quite a bit (especially if you’re doubling or tripling the recipe). If you want to thicken the sauce further, transfer it to a small saucepan and simmer, whisking frequently, until sauce has thickened. You can also whisk in a cornstarch slurry if you like.

Can I bake this in the oven instead? Yes! See our oven baked maple dijon chicken recipe.

Can I use frozen chicken for this recipe? We do not recommend cooking chicken straight from frozen in the crockpot. Slow cookers cook at a low temperature, which means chicken defrosts slowly and can hang out in the USDA’s temperature “danger zone” (40-140°F) where bad bacteria can thrive. We recommend thawing your chicken before cooking in a crock pot!

Serve this chicken with a quick salad, rice or pasta, or mashed potatoes.