When you want something creamy, comforting, and cozy – but still easy – this Crockpot Creamy Mushroom Chicken checks all the boxes. It’s rich without being heavy, full of savory flavor, and made with just a few ingredients you likely already have on hand.

The chicken simmers low and slow in broth with garlic and mushrooms, soaking up flavor as it cooks.

Stir in cream cheese and sour cream at the end and you’ve got a velvety sauce that’s perfect over mashed potatoes or noodles. It’s the kind of meal that feels comforting and satisfying, without a lot of work.

Best of all, this small-batch recipe makes just enough for two, so it’s ideal for date night or an easy weeknight dinner with no leftovers to manage. And, no can of soup needed!

Make It a Meal

Round it out with:

• Mashed potatoes or buttered egg noodles – perfect for that creamy sauce
• Steamed green beans or roasted Brussels sprouts – adds color and balance
• A simple green salad with a tangy vinaigrette – to cut through the richness

Want to add a pop of color? Stir in a handful of spinach at the end or garnish with fresh parsley.

Crockpot Creamy Mushroom Chicken for Two

Recipe by Tammy Poppie

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Servings

2

servings

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Ingredients

• 1 large boneless, skinless chicken breast (about 8 ounces)

• ½ cup sliced mushrooms

• ½ cup chicken broth

• 2 tablespoons cream cheese

• 2 tablespoons sour cream

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Directions

• Add the chicken breast, mushrooms, chicken broth, garlic powder, salt, and pepper to a 3–4 quart slow cooker.
• Cover and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
• Stir in the cream cheese and sour cream until melted and fully combined. Let sit for 5 minutes to thicken slightly.
• Serve warm with mashed potatoes or egg noodles.

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