This recipe uses a simple slow cooker method that produces tender chicken and rich mushroom gravy with very little hands-on work.

Step 1: Prepare the Chicken

Remove the chicken breasts from their packaging.

Pat them dry with paper towels.

Trim away any excess fat or connective tissue.

If the chicken breasts are unusually thick, you can cut them into large, evenly sized pieces.

Keeping the pieces similar in size helps them cook evenly.

Step 2: Season the Chicken

In a small bowl, combine the garlic powder, onion powder, dried thyme, paprika, black pepper, and salt.

Sprinkle the seasoning mixture evenly over both sides of the chicken.

Gently rub the seasonings into the surface.

Step 3: Sear the Chicken if Desired

For extra flavor, heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add the seasoned chicken.

Sear for approximately 1–2 minutes per side until lightly golden.

The chicken does not need to be cooked through at this stage.

Transfer it to the slow cooker immediately.

This step is optional. You can place the seasoned raw chicken directly into the slow cooker if you prefer a simpler preparation.

Step 4: Prepare the Mushrooms

Wipe the mushrooms clean with a damp paper towel or rinse them briefly and dry thoroughly.

Slice them into approximately 1/4-inch pieces.

Try to keep the slices relatively uniform.

The mushrooms will soften and shrink during cooking.

Step 5: Prepare the Onion and Garlic

Peel and finely dice the yellow onion.

Mince the garlic cloves.

Set them aside.

Step 6: Make the Mushroom Sauce

In a medium mixing bowl, combine the condensed cream of mushroom soup and chicken broth.

Stir until mostly smooth.

Add the Worcestershire sauce.

Mix until incorporated.

If using Dijon mustard, stir it into the sauce now.

The sauce will be thick, but it will loosen as the chicken releases juices during cooking.

Step 7: Add the Chicken to the Slow Cooker

Place the seasoned chicken breasts in the bottom of a 5- to 6-quart slow cooker.

Arrange them in an even layer as much as possible.

Avoid stacking the pieces too tightly.

Step 8: Add the Mushrooms and Onion

Scatter the sliced mushrooms over and around the chicken.

Add the diced onion and minced garlic.

Spread the vegetables evenly.

Step 9: Pour in the Mushroom Sauce

Pour the prepared cream of mushroom mixture over the chicken and vegetables.

Use a spoon to spread the sauce evenly.

Make sure the chicken is mostly coated.

Step 10: Cover and Cook

Place the lid securely on the slow cooker.

Cook using one of the following settings:

• LOW: Approximately 3–5 hours

• HIGH: Approximately 2–3 hours

The exact time depends on the thickness of the chicken and your slow cooker.

Start checking near the early end of the cooking range.

The chicken must reach an internal temperature of 165°F in the thickest part.

Avoid continuing to cook lean chicken breasts long after they reach a safe temperature because they may become dry.

Step 11: Check the Chicken

Carefully lift the lid near the end of cooking.

Insert a meat thermometer into the thickest part of the chicken.

Once the chicken reaches 165°F, it is fully cooked.

The meat should be tender and easy to cut.

Step 12: Remove the Chicken Temporarily

Carefully transfer the cooked chicken to a plate.

Cover loosely to keep it warm.

This makes it easier to finish the mushroom sauce without breaking apart the chicken.

Step 13: Add the Sour Cream

Place the sour cream in a small bowl.

Stir in a few spoonfuls of the warm mushroom sauce to gradually warm it.

Then stir the sour cream mixture back into the slow cooker.

This helps the sour cream blend smoothly and reduces the chance of curdling.

Avoid boiling the sauce after adding the sour cream.

Step 14: Adjust the Sauce Consistency

Stir the mushroom sauce until creamy.

If the sauce is too thick, add a small splash of chicken broth.

If it’s too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water.

Stir the slurry into the hot sauce.

Cover and cook briefly on HIGH until the sauce thickens.

If using cornstarch, thicken the sauce before stirring in the sour cream for the smoothest result.

Step 15: Return the Chicken

Place the cooked chicken back into the creamy mushroom sauce.

Spoon the gravy over the top.

Allow it to warm through briefly if needed.

Step 16: Taste and Adjust

Taste the mushroom gravy.

Add additional black pepper, garlic powder, or a small pinch of salt if necessary.

Remember that the condensed soup already contains sodium.

Step 17: Garnish and Serve

Sprinkle the finished chicken with chopped fresh parsley.

Serve hot with mashed potatoes, egg noodles, rice, or your favorite vegetables.

Spoon plenty of creamy mushroom gravy over each serving.