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!
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?
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
- 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.
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.
- Shred the chicken with two forks right in the slow cooker.
- Stir the sauce and chicken together to get the cream cheese to disperse.
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.
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.
More slow cooker chicken recipes you will enjoy:
- Slow Cooker Crack Chicken
- Slow Cooker Cheesy Broccoli Chicken
- Slow Cooker Chicken Spaghetti
- Slow Cooker Chicken Marsala
- Slow Cooker Lemon Pepper Chicken
- Slow Cooker Chicken Adobo
- Slow Cooker Fiesta Chicken
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Slow Cooker Artichoke Mushroom Chicken
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
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:
- 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.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
We loved this recipe. I followed it except I added a can of chicken stock instead of just 1 cup. I let it cook down while I was boiling the noodles. Came out very creamy. We did sprinkle Parmesan cheese on top. This is in my rotation. Yum!
This looks a bit too saucy for me. What can I do for a thicker sauce?
It’s pretty thick. You can do a cornstarch slurry at the end if you want.
Trying this now with a few mods….no cream cheese, added broccoli to go with the mushrooms. Also squeezed lemons over for a zesty addition. I had bone broth and not chicken broth and added a tiny bit more since there’s no cream cheese. Only low for 6 hours, so hopefully dinner tonight will be good! Will serve with rice or pasta. Will decide later. 🙂
I think you will love it!
Has anyone tried making this with just one block of cream cheese? Still good?
I’m sure it will still be good, just a little less creamy.
Can you use chicken thighs instead of the breasts? Thank you.
Yes, that will work great.
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!!
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 🙂
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!
Could reduced fat neufchatel cheese used in place of the full fat cream cheese?
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?
Low carb recipes please!!!!
Love creamy mushroom anything
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?
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.