Slow Cooker Artichoke Mushroom Chicken
41 CommentsUpdated Mar 11, 2026
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Creamy Artichoke and Mushroom Chicken is a wonderful recipe to try in the slow cooker, serve or rice or pasta.
This recipe has plenty of creaminess in it just like my crack chicken recipe or boursin cheese chicken pasta!
This is a recipe I had to recreate after Marie Callender’s Artichoke Mushroom Chicken. I worked at Marie Callender’s for 5 years and this dish was one of my favorites. The restaurant served this over rice and veggies on the side. I hope you enjoy it as much as we do.
Key Ingredients
Chicken Breasts: Cook up well in the slow cooker.
Cream Cheese: The best way to thicken and flavor.
Artichoke Hearts: Add a briny, slightly tangy flavor that pairs perfectly with the creaminess of the dish.
Mushrooms & Onions: Classic additions to this dish.
Dried Basil & Garlic: The basil is the most important seasoning for this dish, you’ll see that there is a lot in here!
How to make Artichoke Mushroom Chicken
- Layer everything into the slow cooker, keeping the cream cheese on top.
- Let it cook low and slow until the chicken is fall-apart tender.
- Shred, stir, and watch the sauce turn creamy and full of flavor.
Cook’s Tips & Variations
White wine can be used in this recipe, substitute half of the broth for it.
Stir in a few handfuls of spinach or kale during the last 30 minutes of cooking.
Chicken thighs work very well in this recipe if you prefer them over breasts.
How do I serve Artichoke Mushroom Chicken?
Serve the creamy chicken over steamed white rice or pasta (we love cavatappi).
Sprinkle over freshly grated Parmesan cheese and freshly cracked black pepper.
Add veggies with the meal or a salad to round it out.
Featured Comment
“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.”
– Jill
Slow Cooker Artichoke Mushroom Chicken
How to Video
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.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Crockpot Chicken Recipes:
Crack Chicken is rich, creamy, and loaded with bacon and ranch, while Cheesy Broccoli Chicken brings comfort with tender chicken and melty cheese.
Layered and flavorful, Chicken Enchilada Casserole and Fiesta Chicken both deliver easy Tex-Mex flavor right from the crockpot.
For something bold and savory, try this Chicken Adobo Recipe with its tangy soy-vinegar sauce, or go bright and zesty with Slow Cooker Chicken Piccata made with lemon and capers.
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.