Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

I love chicken and rice dishes.  There’s something about that comfort food, especially when it’s cold outside.  This particular dish got loaded with mushrooms – but apparently not enough!

“This is really good.  You should make this again.”


“I’m glad you like it, thanks honey!”


“It needs more mushrooms though.”


Because 16 oz of baby bellas isn’t enough.

So if you love chicken, mushrooms, rice, and a nice creamy sauce (without a lot of work) here you go!


Chicken in Creamy Mushroom Sauce

Prep Time: 10 minutes

Cook Time: 8 hours, 45 minutes

8 hours, 55 minutes

Yield: 4

I added the cream cheese at the last minute because I wanted a creamier thicker sauce, and the onion and chive flavor added a nice touch. Feel free to use regular cream cheese or neufchatel if you prefer.


  • 3-4 boneless skinless chicken breasts
  • 16 oz sliced baby bella mushrooms
  • 1 can cream of mushroom with roasted garlic
  • 1 packet of Italian seasoning
  • 1 cup veggie broth
  • 1/3 cup rice
  • 2 oz cream cheese with onion and chives


Place chicken and mushrooms in crockpot.

In a bowl, combine soup, seasoning packet, and broth. Pour into crockpot.

Cover and cook on low for 8 hours or high for 4 hours.

Mix in rice and cream cheese (remove and then replace chicken if necessary), cover and cook on high 30-45 minutes, until rice is tender.
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