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:
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.
Used 5 chicken thighs, but otherwise kept the recipe about the same and added some red pepper flakes. Served over cellentani noodles (but had some over rice for lunch too!). My crockpot cooks really quickly, so this was well into done territory after hour 5. Chicken dried out some by that point. Nevertheless, it was creamy and delicious. I’d add some more spice if you don’t like it bland, but the base recipe did the job.