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 mushrooms, onions, and plenty of rich, creamy gravy. Spoon it over mashed potatoes or rice for an easy Southern dinner that understands gravy is not optional.

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 dry onion soup mix
½ cup chicken stock
1 teaspoon seasoning salt or to taste

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.

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.
For thicker gravy: Mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir it into the gravy near the end of cooking and cook on high until thickened.
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