Slow Cooker Chicken with Mushrooms
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5 from 1 vote

Slow Cooker Chicken and Mushrooms

Slow Cooker Chicken with Mushrooms combines succulent chicken breasts and mushrooms in a creamy dreamy sauce. Because the slow cooker does most of the work, it's a perfect dinner for a busy week night.
Prep Time10 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 40 mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 464kcal
Author: Chula King


  • 1 teaspoon olive oil
  • 2 pounds skinless, boneless chicken breasts,cut into one-inch cubes
  • 2 cloves garlic, minced
  • 1/4 cup white wine or Vermouth
  • 0.6 ounce package dry Italian dressing mix
  • 8 ounces fresh mushrooms sliced
  • 1 Tablespoon unsalted butter
  • 8 ounce package reduced fat cream cheese, softened
  • 10.75 ounce can of fat-free cream of mushroom soup
  • 8 ounce package spaghetti, cooked according to package instructions
  • 1 Tablespoon chopped green onions or parsley for garnish


  • Lightly oil the bottom of the slow cooker with the olive oil. Add the chicken.
  • Combine garlic, white wine and Italian dressing mix in a small bowl. Pour over the chicken. Cover and cook on low for 2 1/2 hours.
  • Sauté mushrooms in butter on high for five minutes or until lightly browned. Set aside.
  • Combine cream cheese and cream of mushroom soup in a microwave safe bowl. Heat on high for one to two minutes, or until the cream cheese is easily incorporated into the soup. Add the mushrooms; stir to combine. Pour the soup mixture over the chicken; cover and cook on low for one additional hour.
  • Serve over spaghetti with a garnish if desired. 
  • Yield: 6 servings.


Calories: 464kcal | Carbohydrates: 38g | Protein: 42g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 823mg | Potassium: 1183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 2.9mg | Calcium: 114mg | Iron: 1.3mg