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Home » Chicken » Slow Cooker Artichoke Mushroom Chicken

Slow Cooker Artichoke Mushroom Chicken

by Sarah Olson on January 14, 2020 | Updated September 5, 2020 14 Comments

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Slow Cooker Artichoke Mushroom Chicken
collage of artichoke mushroom chicken photos for pinterest

Creamy Artichoke and Mushroom Chicken is a wonderful recipe to try in the slow cooker, serve or rice or noodles.

This recipe has plenty of cream cheese in it just like my crack chicken recipe!

Slow Cooker Artichoke Mushroom Chicken

This is a recipe I had to recreate after Marie Callender’s Artichoke Mushroom Chicken. I worked at Marie Callender’s for years and this dish was one of my favorites. The restaurant served this over rice and veggies on the side. Is it still on the menu for those of you that are near one?

ingredients for artichoke mushroom chicken still in packaging

How to make Artichoke Mushroom Chicken:

  • Chicken Breasts – Boneless skinless
  • Dried Basil – LOTS of this is the key to this dish
  • Salt and Pepper
  • Garlic
  • Mushrooms
  • Artichokes – canned quartered artichokes that are drained very well.
  • Cream Cheese – Two whole blocks!
  • Onion
  • Chicken Broth
ingredients layed out for artichoke mushroom chicken
  • Place the chicken breasts in the slow cooker. Sprinkle over the basil, salt and pepper.
  • Add the onions, mushrooms, and artichokes.
  • Add the cream cheese on top.
artichoke mushroom chicken in slow cooker with cream cheese blocks on top

How long do I cook?

  • Place the lid on the slow cooker.
  • Cook on LOW for 7 hours without opening the lid during the cooking time.
Cooked artichoke mushroom chicken before shredding chicken
  • Shred the chicken with two forks right in the slow cooker.
  • Stir the sauce and chicken together to get the cream cheese to disperse.
finished dish of artichoke mushroom chicken

Can I use white wine instead of chicken broth?

Yes, use 1 cup of your favorite white wine instead of chicken broth in this recipe.

Artichoke mushroom chicken ready to serve with scoop in it

How do I serve Artichoke Mushroom Chicken?

  • On cooked pasta – I used Cavvatappi in the photo below.
  • Over steamed white rice.
  • Over vegetables, if you are watching your carbs.

Can I freeze the leftovers?

  • Yes, put in little containers or freezer ziplock bags.
  • Freeze for up to 3 months.
  • Thaw in the fridge for 24 hours before needing it.
artichoke mushroom chicken in serving bowl

More slow cooker chicken recipes you will enjoy:

  • Slow Cooker Crack Chicken
  • Slow Cooker Chicken Spaghetti
  • Slow Cooker Lemon Pepper Chicken
  • Slow Cooker Chicken Adobo
  • Slow Cooker Fiesta Chicken

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Artichoke mushroom chicken ready to serve with scoop in it

Slow Cooker Artichoke Mushroom Chicken

4.86 from 7 votes
Creamy Artichoke and Mushroom Chicken is a wonderful recipe to try in the slow cooker, serve or rice or noodles.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: artichoke mushroom chicken
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 6
Calories: 523kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 2 lbs. boneless skinless chicken breasts
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. dried basil
  • 2 garlic cloves minced
  • 13.75 oz. can artichoke quarters drained
  • 2 cups mushrooms sliced
  • 1 cup sweet yellow onion diced
  • 1 cup chicken broth
  • 16 oz. cream cheese

For serving:

  • cooked noodles or steamed rice for serving
US Customary – Metric

Instructions:

  • Add the chicken breasts to the slow cooker.
  • Sprinkle over the salt, pepper, basil and garlic.
  • Add the artichokes, mushrooms, and onions over the chicken.
  • Pour over the chicken broth.
  • Add the 2 blocks of cream cheese on top of everything.
  • Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
  • Shred the chicken breasts with two forks, and then stir the cream cheese and chicken together.
  • Serve over cooked noodles or steamed rice.

How to Video:

Recipe Notes:

Can I use white wine in this recipe instead of chicken broth?
Yes, use 1 cup of your favorite white wine instead of chicken broth in this recipe.
Can I freeze the leftovers?
  • Yes, put in little containers or freezer ziplock bags.
  • Freeze for up to 3 months.
  • Thaw in the fridge for 24 hours before needing it.
Nutritional values do not include noodles or rice.

Nutrition:

Calories: 523kcal | Carbohydrates: 10g | Protein: 39g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 1200mg | Potassium: 846mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1710IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 2mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
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    Filed Under: Chicken, Dinner Tagged With: artichokes, Chicken, cream cheese, crockpot, mushrooms, slow cooker

    Comments

    1. Sarah B says

      November 12, 2020 at 11:14 am

      Has anyone tried making this with just one block of cream cheese? Still good?

      Reply
      • Sarah Olson says

        November 12, 2020 at 11:27 am

        I’m sure it will still be good, just a little less creamy.

        Reply
    2. Sharon Formann says

      November 5, 2020 at 6:40 pm

      Can you use chicken thighs instead of the breasts? Thank you.

      Reply
      • Sarah Olson says

        November 6, 2020 at 6:53 am

        Yes, that will work great.

        Reply
    3. Jen says

      April 1, 2020 at 4:24 pm

      This was gross! My family loves mushrooms, chicken, artichokes but the cream cheese didnt melt…had to force it to break apart 7 hours later. Would not ever make this again!!

      Reply
      • Gwen says

        October 22, 2020 at 7:11 am

        I have found that if I don’t use Philadelphia Cream Cheese, it doesn’t melt. I also shred the chicken in my Kitchen Aid mixer….it’s so easy. A lot of times a bunch of the cream cheese comes up with the chicken, so I put it in the mixer too. I am cooking this for the first time today, but I have cooked tons of recipes with 2 blocks of cream cheese in the slow cooker for even less time than this. BUT it has to be Philadelphia in my experience or it remains chunky. Good luck 🙂

        Reply
    4. Suzette says

      February 1, 2020 at 4:55 pm

      5 stars
      I made this for dinner tonight and we all loved it! The sauce wears delicious and the chicken was fork tender. I will definitely be making this again!

      Reply
    5. Derrian says

      January 31, 2020 at 11:12 am

      Could reduced fat neufchatel cheese used in place of the full fat cream cheese?

      Reply
    6. Michelle says

      January 29, 2020 at 7:49 pm

      Made this for dinner tonight – surprisingly yummy and hubby agreed! Because I was using frozen chicken (which came out fine, btw – 2 hrs on high, 5 hrs on low), I didn’t have to worry about adding broth for additional liquid. I was trying to think of a way for next time to bring out the earthier flavour of the mushrooms (I went half white mushrooms and half baby bellas) to give the dish a fuller taste. Any suggestions?

      Reply
    7. Rose Powers Carducci says

      January 18, 2020 at 3:23 pm

      Low carb recipes please!!!!

      Reply
    8. Kim Billhimer says

      January 18, 2020 at 11:04 am

      4 stars
      Love creamy mushroom anything

      Reply
    9. BARBARA says

      January 18, 2020 at 10:47 am

      Isn’t 7 hours in a slow cooker too long? I’ve had really bad results over cooking chicken in the slow cooker. Or does the introduction of cream cheese keep it from getting too over cooked?

      Reply
      • Sarah Olson says

        January 18, 2020 at 11:28 am

        The chicken broth helps keep it moist. It shreds up nice with the sauce. You could do less time if you feel like that would work better for your tastes.

        Reply

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