This Slow Cooker Mushroom Mustard Chicken recipe is so full of flavor – creamy, tangy, savory, and so good! It’s simple to make and a great slow cooker recipe for weeknight dinners.
This Slow Cooker Mushroom Mustard Chicken is an absolute must try weeknight or weekend dinner! If you love some good slow cooker chicken recipes, you are going to LOVE this one. It’s creamy, savory, tangy, and so delicious!
Slow Cooker Mushroom Mustard Chicken
There’s nothing I love quite as much as a delicious mustard chicken recipe, especially when there are mushrooms added in! I love the creamy and tangy taste.
When I made this slow cooker creamy mustard chicken, I knew I had to share it with you. I hope you love it as much as we did!
I use my slow cookers year round. I have several different sizes. They are great to use in the summer to avoid turning on the oven and heating up the kitchen. And perfect for fall and winter soups, stews and chili recipes.
It’s great putting dinner in the slow cooker before leaving for work or a day of running errands and coming home to the delicious smell of dinner ready to eat.
This Slow Cooker Mushroom Mustard Chicken was a hit with everyone in my family! Everyone wanted seconds and there were no leftovers.
I love good Slow Cooker Chicken recipes and this is definitely one we will be having regularly! Not to mention it’s pretty simple to make – and you know I love simple recipes!
Scroll to the bottom for a printable Slow Cooker Mushroom Mustard Chicken Recipe.
Ingredients for your slow cooker mushroom mustard chicken:
- 4 chicken thighs bone in, skin on
- 1 can cream of mushroom soup
- 1 can mushroom stems and pieces canned
- 1 teaspoon grainy mustard
- garlic powder to taste
- salt and pepper to taste
How To Make Slow Cooker Mushroom Mustard Chicken
Before you get started, gather up all your ingredients so you have everything you need. I find this makes the cooking process so much easier! Once you’ve got all your ingredients gathered, start to wash and pat dry your chicken thighs. Then, season it with salt, pepper, and garlic pepper.
Next, in a medium sized mixing bowl, add the soup, mustard, and mushrooms. Mix until well combined.
After you’ve done that, pour the mushroom mixture into the bottom of the slow cooker and place the chicken on top. Cook on low for 6-7 hours or if you’re in a rush, you can cook it on high for 4-5 hours. However, I do recommend cooking low and slow if possible.
Once it’s done cooking, carefully remove the chicken onto a baking sheet and broil them until golden for approximately 2-3 minutes. You can then serve on rice or potatoes and spoon the gravy over the chicken. Enjoy your slow cooker mushroom mustard chicken!
Slow Cooker Mushroom Mustard Chicken
This slow cooker mushroom mustard chicken recipe is so full of flavor - creamy, tangy, savory, and so good! It's simple to make and a great slow cooker recipe for weeknight dinners.
Ingredients
- 4 chicken thighs, bone in, skin on
- 10.75 ounce can cream of mushroom soup
- 1 can mushroom stems and pieces or 8 oz fresh sliced mushrooms
- 1 teaspoon grainy mustard
- 1 tsp Minced Garlic
- salt and pepper, to taste
Instructions
-
Wash and pat dry the chicken thighs and then season with salt, pepper, and garlic pepper.
-
In a medium sized mixing bowl, mix together soup, mustard, and mushrooms, and mix well.
-
Pour the mushroom mixture into the bottom of the slow cooker and place the chicken on top. Cook on low for 6-7 hours or on high for 4-5 hours.
-
Carefully remove the thighs onto a baking sheet and broil until golden for roughly 2-3 minutes.
-
Serve on rice or potatoes, spooning the mushroom gravy over the chicken. Enjoy!
If you loved this Slow Cooker Chicken recipe, you’ll love these slow cooker honey garlic chicken wings!
Or how about these delicious creamy chicken enchiladas?
Cindy says
July 6, 2019 at 9:33 pmHi Judy, I have just popped these ingredients into my slow cooker with Dijon mustard as per the recipe, but I just noticed in your step-by-step photos you used wholegrain mustard instead. Which one gives a nicer flavor? I’m worried it may be too ‘spicy’ for my kids now, if so could I tone it down with a little sugar or honey?Thanks Cindy.
Judy says
July 13, 2019 at 9:12 pmSorry for the confusion. I have updated the recipe. I have made it using grainy mustard and Dijon mustard. We like it either way. Hope you enjoyed it.