Slow Cooker Creamy Mushroom Artichoke Chicken

When school and fall activities get in full swing I am always looking for ways to save time while still getting a home-cooked meal on the table. This slow cooker creamy mushroom artichoke chicken dish is perfect for those days I know we will be rushed for dinner. It cooks for 7 hours and makes a lot!  And it reheats nicely too.

To make a batch of our slow cooker creamy mushroom artichoke chicken you will need the following –

2 lbs boneless skinless chicken breast or thighs
1 tsp Kosher Salt
1/4 tsp Pepper
1 TBSP Dried Basil
2 cloves Garlic, minced
1 can Artichoke Hearts, quartered and drained
2 C Mushrooms, sliced
1 Sweet Yellow Onion, diced
1 C Chicken Broth
16 oz Cream Cheese

Serve over mashed potatoes, rice, or egg noodles.

You can use either chicken breast or thighs for this dish. The chicken thighs will cook quicker because they are smaller and you may want to make it 3 lbs of thighs if you are feeding people that like a lot of meat. The chicken breast works well too but will take longer than thighs depending on how thick they are.

Place your chicken in the slow cooker.

In a small bowl combine the salt, pepper, and basil. Sprinkle it evenly over the chicken.

Sprinkle the minced garlic over the chicken.

Layer the artichokes, mushrooms, and onion on top of the chicken.

Pour the chicken broth into the slow cooker.

Place the cream cheese on top.

Cover with the lid and cook on low for 7 hours.

Remove the chicken from the slow cooker and shred with 2 forks.

Whisk the cream cheese into the mixture until all lumps are removed and it’s creamy.

Add back in the chicken and stir well until combined.

This goes great served over mashed potatoes, rice, or egg noodles with your favorite vegetable as a side.

Hope you are enjoying our Crocktober recipes! Be sure to check out our other slow cooker recipes and come back tomorrow to see what’s next.