Slow Cooker Artichoke Mushroom Chicken
36 Comments Jan 14, 2020
Updated Jan 18, 2023
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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 creaminess in it just like my crack chicken recipe or boursin cheese chicken pasta!
Table of Contents
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 Chicken Piccata
- Slow Cooker Lemon Pepper Chicken
- Slow Cooker Chicken Adobo
- Slow Cooker Fiesta Chicken
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Slow Cooker Artichoke Mushroom Chicken
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
Sarah’s 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I like mushrooms but didn’t care for the fresh sliced ones in this recipe. I used chicken thighs and they turned out great. Will use less basil and a little more salt next time. Could I use the jarred mushrooms or mushroom pieces next time?
Yes, that will work fine!
Delicious! I followed it the recipe exactly. Next time I’d add two cans of artichokes but it’s a great recipe and so easy!! Will make again.