This slow cooker chicken breasts with creamy mushroom sauce is a simple, easy weeknight dinner. Simply season the chicken breast, mix the cream sauce, add it all to the slow cooker and it’s hands-off until dinner time. You can keep it as-is for low carb or add some corn starch at the end to thicken the gravy. Pairs perfectly with some steamed vegetables and/or rice.

Gather up your ingredients.

In a small bowl, mix together the Kosher salt, pepper, lemon pepper, and paprika. Sprinkle evenly on both sides of the chicken breasts, then rub it in a bit.

Lay the seasoned breasts in the slow cooker.

In a medium bowl, mix together the condensed cream of mushroom soup, sour cream, and chicken broth. Stir in the fresh mushroom slices.

Pour over the chicken breast.

Heat on low for 6-8 hours.

If you’d like a thick gravy, after the chicken is cooked, turn the slow cooker to high. In a small bowl, stir together the cornstarch and water, then pour in and mix with the cream sauce.

Gravy will thicken in about 15-20 minutes. Sprinkle with additional paprika for garnish and flavor. Serve warm and enjoy.

Leftover chicken and mushroom cream sauce will stay fresh in a sealed, refrigerated container for up to 4 days. To reheat, simply warm it in a saucepan on the stove. (note: microwaving is likely to dry out the chicken a bit.)

You can also freeze leftovers for up to 6 months in a sealed freezer bag. You can reheat in a slow cooker on low or on the stovetop in a saucepan.

Note: Nutrition information is calculated without cornstarch.

If you love this Slow Cooker Chicken Breasts with Creamy Mushroom Sauce recipe, you might also want to try my Slow Cooker Chicken Cordon Bleu, Instant Pot Creamy Artichoke Chicken, and Instant Pot Butter Chicken.

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