Crock Pot Smothered Chicken
A tender and flavorful dish featuring juicy chicken smothered in a rich, creamy mushroom gravy. Perfect for busy weeknights or meal prep, this slow-cooker recipe delivers mouthwatering results with minimal effort.
Equipment
- Crock pot (slow cooker)
- Mixing bowls
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Tongs or spatula
Ingredients
- For the Dish:
- 4 boneless skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 1 tablespoon olive oil optional, for browning
- 1 medium onion sliced
- 8 oz mushrooms sliced
- 2 garlic cloves minced
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom for variety)
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup sour cream
- Optional: Fresh parsley chopped, for garnish
Instructions
- Prepare the Chicken :
- Season the chicken breasts with salt and pepper on both sides. If desired, brown the chicken in a skillet with olive oil over medium-high heat for 2–3 minutes per side to enhance flavor. Transfer to the crock pot.
- Add the Vegetables :
- In the same skillet (if browning), sauté the sliced onion and mushrooms for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the vegetables to the crock pot.
- Make the Sauce :
- In a mixing bowl, whisk together the cream of chicken soup, chicken broth, thyme, and paprika. Pour the mixture over the chicken and vegetables in the crock pot.
- Cook the Chicken :
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, or until the chicken is cooked through and tender.
- Add the Sour Cream :
- About 15 minutes before serving, stir in the sour cream to create a creamy sauce. Avoid boiling after adding the sour cream to prevent curdling.
- Serve :
- Serve the smothered chicken over mashed potatoes, rice, or egg noodles. Garnish with freshly chopped parsley if desired.
Notes
Substitute chicken breasts with thighs for a juicier result.
Use gluten-free cream of chicken soup for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Freeze portions of the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use gluten-free cream of chicken soup for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Freeze portions of the dish for up to 3 months. Thaw overnight in the refrigerator before reheating.