Slow Cooker 3-Ingredient Creamy Mushroom Chicken

Slow Cooker 3-Ingredient Creamy Mushroom Chicken

Servings: 6

Ingredients
2 1/2 to 3 pounds boneless, skinless chicken breasts (about 4 to 6 pieces)
2 (10.5-ounce) cans condensed cream of mushroom soup
8 ounces fresh brown mushrooms, cleaned and sliced

Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or rub with a bit of oil to help with cleanup.
Lay the chicken breasts in a single layer in the bottom of the slow cooker. It’s fine if they overlap lightly, but try not to stack them too high so they cook evenly and stay tender.
Scatter the sliced brown mushrooms evenly over and around the chicken, tucking some down along the
sides so they sit in the cooking juices.
Spoon the condensed cream of mushroom soup directly over the chicken and mushrooms. Use the back
of the spoon to spread it into an even layer, covering as much of the chicken as possible. Do not add
water or milk; the chicken will release enough liquid to create a creamy gravy.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2
hours. The chicken is done when it is very tender and reaches an internal temperature of 165°F (74°C).
Cooking on LOW will give you the most tender result, which is the heart of this old-fashioned trick.
Once cooked, gently stir the sauce around the chicken to combine the soup, cooking juices, and
mushrooms into a smooth, beige, creamy mushroom gravy. If the chicken is very tender, leave the pieces mostly intact and just swirl the sauce around them.
Taste the sauce and, if you like, adjust with a pinch of salt and pepper right at the end (optional and not
required for the base recipe). The classic three-ingredient version relies on the seasoning already in the
soup.
To serve in foil trays as shown, transfer the chicken breasts to two shallow, heat-safe foil pans and spoon the creamy mushroom gravy generously over the top, letting it pool around the edges. Serve hot, with steam rising and plenty of extra sauce for spooning over your chosen side.

Variations & Tips
For a slightly richer texture without adding more ingredients, you can shred some of the cooked chicken directly into the sauce and leave a few pieces whole; this gives you both tender chunks and shreds coated in gravy. If you’d like more mushroom presence, increase the fresh mushrooms up to 12 ounces—they cook down nicely and add a deeper, earthier flavor. To keep the spirit of the three-ingredient trick but brighten the flavor a bit, you can finish the dish with a squeeze of lemon juice or a sprinkle of chopped fresh parsley right before serving; these are technically extras, but they lift the creamy sauce without complicating the cooking process. For meal prep, cool the chicken and gravy, then portion into foil trays or containers with cooked rice or mashed potatoes on the side; it reheats well in a low oven, covered with
foil, until warmed through. If you prefer darker meat, boneless, skinless chicken thighs can be swapped
in for the breasts and will be even more forgiving in the slow cooker, though they may release a bit more fat into the sauce, making it richer.