Chicken and Mushroom Crockpot

4 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 3.7 g
  • Cholesterol: 32.9 mg
  • Sodium: 794.5 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 17.0 g

View full nutritional breakdown of Chicken and Mushroom Crockpot calories by ingredient

Number of Servings: 8


    1 lb. red potatoes; skin on, cut into pieces
    11 oz. baby carrots, whole
    1 lb. chicken breasts; boneless, skinless, cut into pieces
    1 large can (13.25 g) canned stem and pieces mushrooms
    1 can cream of mushroom soup
    3 c. water
    2 teas. oregano
    1 teas. salt
    3 Tablespoons cornstarch


Spray crockpot with non-stick spray. Layer ingredients in crockpot in this order: potatoes, carrots, chicken, mushrooms. In a separate bowl, blend cream of mushroom soup with water until smooth. Add oregano and salt and mix. Pour all over ingredients in crockpot. Cook at high until chicken is cooked (about 2-1/2 hrs), then lower temperature to low and continue cooking until vegetables are tender. Before serving, blend the cornstarch with a small amount of water in a bowl until smooth. Add a few tablespoons of hot broth and blend. Then add cornstarch mixture to the crockpot and stir as the mixture thickens.
Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MAMAJEAN1.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Yum, I put raw chicken breasts on bottom and cooked on low for 9.5 hours. I also added more spices, curry, garlic, pepper, thyme, tarrragon and barbecue seasoning. Oh I also only used 1 cup of water and no cornstarch at the end. Turned into a very thick flavorfull stew!! - 10/23/07

  • no profile photo

    Very Good
    I used fat free chicken broth for part of the water and added more mushrooms cause I love them. It was a good meal for a cold day, add a slice of whole wheat bread and I'm set. - 10/6/07