Crock Pot Cheesy Mushroom Chicken Recipe -
Crock Pot Cheesy Mushroom Chicken Recipe
  • READY IN 8+ hrs

Crock Pot Cheesy Mushroom Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    8 hrs 10 mins


  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 More Reviews

Most Helpful Positive Review
Mar 31, 2009

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.

Most Helpful Critical Review
Jan 25, 2011

made as written. Chicken was dry. sorry

Mar 31, 2009

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.

Apr 02, 2009

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.

May 25, 2009

I thought this was really good, although I have made a variation of this recipe in the oven for years, and use mozzarella for it, and decided to use it instead of parm in this recipe. Just put the mozzarella cheese in about 30 mins before serving, and just a touch of parm (after it's plated), and it is great. Just a suggestion for all of you who aren't fans of the sherry & parm together.

May 12, 2009

I browned 1/4 C. onion and 1 clove garlic on medium heat. Browned the breasts in Basil & Garlic Grapeseed oil. Used cream of celery in lieu of chicken soup. Added extra shrooms and 1 t. rubbed sage. It all added up to one very fine dining experience!!

May 11, 2009

I made this the other night and got pretty good reviews with it. I left out the sherry and parmesan but put some parmesan on mine after it was on my plate. It was in the crockpot for about 9 hours and was so tender it was falling apart perfectly. I served it over chicken noodles and got requests to make it again.

Feb 03, 2012

I personally played a lot with this one. I read the reviews and took some ideas from those. Instead of the cream of chicken soup and celery flakes I used one can of cream of celery soup and instead of cream of mushroom soup I used 2 cans of roasted garlic and mushroom soup. I used fresh garlic and I used a little extra because..well Im a fan haha. I am also a cheese lover so there was a little extra parm and I threw some mozz in there too. I had fun with it. It came out amazing! The chicken fell completely apart and my friends were really wow'ed. Im not a cook so this was a huge victory for me! Thank you so much for this amazing recipe it was a great crowd pleaser and I plan to make it again very soon! To all that give a negative with it a little. Add some of your favorite stuff if the flavor wasnt good enough for you. Its a great way to learn what you like and build your own recipe book!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Chef Robby
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