Slow Cooker Artichoke Mushroom Chicken
40 Comments Jan 14, 2020
Updated Jun 08, 2025
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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.
So, I totally forgot the artichokes were in the recipe and I had to use some diced canned tomatoes. I thought it would add a little acidity or similar flavor to the artichokes. I know I know, they are nothing alike but it’s all I had. I used baby Bella sliced mushrooms to use them up, added hot pepper flakes, and one brick of cream cheese. My boyfriend has to watch his sodium and dairy. Anyway… it’s all in the crock pot. I came back to see if I can cook low for part and high after a while or all on high? The chicken breasts were sliced thin so I hope it’s done quicker. I got a late start for dinner today. I’m going to serve it with wild rice (also using the unsalted chix broth I opened already) and steamed broccoli. If anyone reads this please let me know!
You can cook part on low and then on high, or all on high. It will turn out great.
Thank you! I only used a few scoops of the tomatoes too. We shall see!
I would add either tarragon (not a lot) or basil to this recipe to suit your taste. But the cream cheese adds a depth that nothing else comes close to. I’m using both chicken broth to press the chicken with leeks (pressure cooker for 15-20 min). The cream cheese and white wine in with the side pan of mushrooms and artichokes that also have lemon zest of ½ lemon. I don’t have a slow cooker. When the chicken is done, I will bone and skin it because I keep the chicken thighs in the pressure cooker whole for flavor after browning it skin side down. I could never wait 5 hours or longer for this to cook unless I worked away from home. Will be served over rice today. I’m a retired chef an have been wanting to make this dish for some time. It is both delicate and full of flavor. I also choose to not add garlic to this particular dish.
I made this recipe it was good but I felt like it was missing something. I am going to add some parmesan cheese tonight and make into a lasagna………we shall see how it turns out
I know it has been a while, but I would love to know how the lasagna came out.
This is delicious.not surprisingly !
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.
I added slices of lemon which I will remove before shredding together…smells good cooking in the crockpot.
It was delish! Had it on jasmine rice with broccoli.
Can marinated artichokes be used?
Yes, those work great.
Made this last night. Didn’t have breasts so used thighs. And used low fat cream cheese. Delicious!! Served over premium short grain rice. I can’t wait to share this recipe with all my friends! I already sent it to my daughter this morning.
So great to hear Jody! I wish everyone would try this recipe!
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.