Crock Pot Cheesy Mushroom Chicken

Crock Pot Cheesy Mushroom Chicken

Chef Robby 1

"A tasty and easy-to-make recipe that you prepare in your crock pot. Serve over your choice of egg noodles or rice."

Ingredients 8 h 10 m {{adjustedServings}} servings 267 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1091 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
  2. Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.
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Reviews 55

  1. 69 Ratings

Sarah Jo

White wine or chicken broth can be used in place of the cooking sherry. (Might want to use low-salt or homemade chicken stock, as the cream-of soups can be a bit salty.) To stretch this further, add a sliced onion and another can of mushrooms. This is a very cost-effective recipe I make in the crockpot often, varying the ingredients I have in my pantry. Chicken can be bought marked down and most of the ingredients called for can be bought at a discount grocery store or the dollar store. It's great for energy conservation as the crockpot costs less to power than your stove. I like it over mashed potatoes, kids like it on rice or over egg noodles.


I changed a few things on this recipe. I left off the celery flakes and instead of canned mushrooms I chopped up fresh ones. I added a chopped onion which I sauteed with garlic and the mushrooms before I added it to the soup mix. As an afterthought I added some rosemary (didn't measure) and was glad I did.


I couldn't find anyone who sold celery flakes, so I used parsley flakes instead. I also added some rosemary as one of the other reviewers suggested, and doubled the garlic (never can have enough garlic in my opinion). It turned out very nice. The sherry gives it a nice rich edge. Served it over brown rice. A nice dish that I'll be making again.