Mushroom Chicken in Sour Cream Sauce

Mushroom Chicken in Sour Cream Sauce

Stephen Wallace 0

"Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day."

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:
  • 13.4 g
  • 21%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
  2. Secure the cover onto the slow cooker and cook on Low for 8 hours.
Tips & Tricks
Sweet and Sour Chicken I

This elegant sweet and sour chicken has just the right amount of tang.

Chicken and Mushroom Chimichangas

Chicken, cheese, and mushrooms are wrapped in tortillas and baked.

Rate recipe

Your rating


Reviews 31

  1. 38 Ratings


I noticed some of the reviewers thought this was bland, so, I thought I would adjust the seasonings to be more flavorful. I used 4 chicken breasts instead of 6. I doubled all components of the rub except for the salt. I kept it at the same measurement. I heavily sprinkled the chicken breasts with the rub. I also sauteed the mushrooms in a little butter until they were golden brown before adding to the crock pot. This adds additional flavor. I did not add the sour cream at first because I did not want it to curdle or clump. I mixed the soup, chardonnay, mushrooms and covered the chicken. I cooked for 3 hours in the sauce. I then removed the chicken breasts and whisked the sour cream into the sauce until fully incorporated. I then added the chicken breasts back into the sauce and cooked for an additional hour. Boneless chicken breasts definitely do not need 8 hours to cook or they will be dry. The sauce was thick and very flavorful. The chicken was moist and delicious. I served with Jasmine rice and broccoli. Very simple to make and tasty! I'll definitely make again.


This has always been a favorite of mine! The recipe calls for the wine, sour cream, mushroom soup and mushrooms to be added together and poured on chicken to cook. I, personally, wait till the last half hour to add the sour cream. Yum


tastes great. I added a teaspoon of minced garlic. I love garlic. Doesn't need extra.