Crockpot Smothered Chicken Recipe

Closeup of chicken and rice for feature image.

Crockpot Smothered Chicken Recipe

Slow-cooker smothered chicken is fall apart tender with a creamy sauce that's pure goodness over rice or mashed potatoes. This is southern comfort food at its easiest!

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 310kcal

Author Marye Audet-White

Equipment

Slow Cooker

Ingredients

2 ¼ pounds boneless skinless chicken breasts or thighs
10.5 ounces cream of mushroom soup
10.5 ounces cream of chicken soup
8 ounces button mushrooms sliced
8 ounces onion cut in half then sliced
1 ounce onion soup mix
½ cup chicken stock
1 teaspoon seasoning salt

Instructions

Spray the inside of the crock with no stick spray.
Lay the chicken in the bottom of the crock.
Sprinkle with the seasoned salt.
Cover with the onions.
Mix the soups and the onion soup mix until smooth.
Stir in the chicken stock.
Spoon over the chicken.
Top with sliced mushrooms.
Set the crockpot on low and cook for 8 hours.

Video

Notes

Storage:

This will keep in the fridge in an airtight container or covered with plastic wrap for 3 or 4 days.

You can also freeze it for 2-3 months. Thaw in the fridge overnight before reheating.

Reheat in the oven at 350 degrees until heated through - or in the microwave until warm.

Tips:

If you're using frozen chicken breasts there's no need to thaw first - just add an hour or so to the cooking time and make sure they are cooked to 165F when measured with an instant read thermometer.
Make a thicker gravy by whisking together 2 tablespoons of flour with ¼ cup of cold water, and then adding it to the crock pot during the last hour of cooking.
If you don't have any onion soup mix on hand, you can use ½ cup of chopped onion and 2 beef bouillon cubes.

Nutrition