Crockpot Chicken with Mushrooms & Onions
Crockpot chicken with mushrooms and onions in a creamy soup-and-broth sauce, slow-cooked until fall-apart tender, then finished with crisp crumbled bacon on top. Dump it in and walk away.
YIELD
6 servingsPREP
10 minCOOK
5 hrsREADY
5 hrsThis is dump-and-go slow cooking at its most forgiving. Chicken goes in the crock, gets topped with mushrooms and onions, then a can of cream soup and a splash of broth go over the top, no stirring, no browning, no fuss.
Hours later the chicken is fall-apart tender and swimming in a creamy, savory gravy made from nothing more than soup, broth, and the juices the chicken releases. It’s the kind of low-effort meal that tastes like more work than it is.
The finishing flourish is bacon. Crisp it up separately and crumble it over each serving so it stays crunchy against the soft chicken and silky sauce.
Kitchen Tips
- Cook the bacon separately and add it at the end; stirred in early it just goes soggy.
- Don’t add extra liquid; the chicken releases plenty as it cooks.
- Use bone-in chicken for the richest flavor, or breasts for a leaner, quicker cook.
Variations
- Stir a splash of cream or sour cream into the sauce at the end for extra richness.
- Serve over egg noodles, rice, or mashed potatoes to soak up the gravy.
- Add a spoon of Dijon or a handful of fresh thyme for more depth.
Ingredients
Directions
Add the chicken pieces into the Crockpot. Top with the mushrooms and onions. Add the can of soup, chicken broth, salt and black pepper. No need to mix.
Cover and cook on LOW setting for 4 to 6 hours.
Cook the bacon in a skillet until crisp, drain and discard fat and drain on paper toweling.
To serve, crumble the bacon over the chicken.
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