Creamy Parmesan Mushroom Chicken Crockpot Tips, FAQ & printable recipe

Tips for success

To ensure the creamiest sauce, use full-fat cream cheese and freshly grated Parmesan. If you want a slightly tangier flavor, add a teaspoon of Dijon mustard or a squeeze of lemon juice just before serving.

For a lighter version, use low-sodium cream of mushroom soup and reduce the butter on the noodles.

If you have leftovers, they actually taste even better the next day as the flavors meld.

You can reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken broth to loosen the sauce if needed. This dish also freezes well, so consider making a double batch.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and sprinkle over the top just before serving. The salty crunch adds a nice contrast to the creamy sauce.
• Swap the Mushrooms: Use a mix of wild mushrooms like shiitake or oyster for a more earthy, complex flavor. Just slice them and add as directed.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the slow cooker before cooking. The heat will balance the richness of the sauce.
• Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts. They are more forgiving and even more tender. Increase the amount to 2 pounds if desired.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth to restore the creamy texture.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or microwave.

Reheat

Reheat gently in a saucepan over medium-low heat, stirring frequently, until piping hot. Add a little chicken broth or milk if the sauce has thickened too much.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; stir in a little chicken broth or water when reheating to restore the creamy consistency. Reheat in the microwave or on the stovetop until piping hot.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook as directed. The cooking time may need to be extended by about 30 minutes if starting from cold.

Serving ideas

Serve this creamy chicken over a bed of buttered egg noodles, as shown in the video. The wide noodles catch the rich sauce beautifully. For a low-carb option, serve over cauliflower rice or steamed vegetables. A side of crusty bread is perfect for sopping up every last bit of sauce.

Pair this dish with a simple green salad dressed with lemon vinaigrette to cut through the richness.

A glass of crisp white wine, like Sauvignon Blanc or Chardonnay, would complement the creamy sauce nicely. For a family-friendly meal, keep it simple and let the creamy chicken be the star.

Frequently asked questions

Recipe card

Creamy Parmesan Mushroom Chicken Crockpot

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 8 oz cremini mushrooms, sliced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 8 oz cream cheese, softened
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 12 oz wide egg noodles, for serving
• 2 tbsp unsalted butter, for the noodles

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced cremini mushrooms over the chicken. Pour the condensed cream of mushroom soup over the top, spreading it gently to cover the chicken and mushrooms.
2. Place the softened cream cheese on top of the soup and mushrooms. Sprinkle the grated Parmigiano-Reggiano over everything. Do not stir; the heat will melt the cheeses and create the sauce.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C).
4. Turn off the slow cooker. Using two forks, shred the chicken directly in the pot. Stir everything together to combine the chicken with the creamy sauce and mushrooms. Let rest for 5 minutes.
5. While the chicken rests, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain and toss with the butter.
6. Spoon the creamy Parmesan mushroom chicken over the buttered noodles. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.