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Slow Cooker Mushroom Chicken & Peas Recipe

Slow Cooker Mushroom Chicken & Peas Recipe

Some amazingly fresh mushrooms I found at our local farmers market inspired this recipe. When you start with the best ingredients, you can't go wrong. —Jenn Tidwell, Fair Oaks, California
TOTAL TIME: Prep: 10 min. Cook: 3 hours 10 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 envelope onion mushroom soup mix
  • 1 cup water
  • 1/2 pound sliced baby portobello mushrooms
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 cups frozen peas, thawed


  • 1. Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.
  • 2. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 3/4 cup vegetable mixture equals 292 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 566 mg sodium, 20 g carbohydrate, 5 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.

Reviews for Slow Cooker Mushroom Chicken & Peas

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Reviewed Apr. 21, 2016

"Made this for dinner this week and unfortunately it did not turn out well. Very bland and the flavor of the onions, mushrooms and peas did not mix well. I'm sure it's a good base recipe to maybe build on, but if you want flavor, this recipe is not for you."

Reviewed Mar. 4, 2016

"I made this for dinner last night and we all really enjoyed it. It's not a new or innovative recipe but it's great for an easy weeknight meal."

Reviewed Mar. 4, 2016

"Sounds good!"

Reviewed Mar. 3, 2016

"First. . .who would buy *not fresh* mushrooms? Second, by the time the mushrooms sat in the slow cooker for 6 hours, who would know they were the freshest. Third, pressing the dry soup mix into the chicken beasts so it adheres is useless. . .once you pour in the water, where do you think the soup mix will be? Yep -- floating at the top. This is an OLD recipe. I have been making it since the 1960s. However, I have always had to add spices because it is so bland."

Reviewed Feb. 24, 2016

"Good, quick, and easy weeknight dinner."

Reviewed Oct. 25, 2015

"Nope. It smelled delicious, but tasted very bland and boring. It tasted like mushrooms, peas, and chicken individually just warmed up together. I would not recommend this recipe."

Reviewed Sep. 20, 2015

"Sooooo simple and sooooo flavorful."

Reviewed May. 22, 2015

"I followed the recipe exactly. It wasn't inspiring and hubby requested that I not make it again. Very bland."

Reviewed May. 5, 2015

"This was very easy to prepare, but it would be improved with additional seasonings. Needs to be served with rice, potatoes, noodles, etc."

Reviewed Apr. 9, 2015

"This was easy and good. Needed some salt, I think I'll put more seasonings in the next time. Since it's just me, I store the entire crock liner in the 'fridge, then after work, I warm it up in the crock pot while I'm at my meetings and it's ready when I come home a few hours later. 3 dinners it makes for me, and by the third night, the chicken almost melts in your mouth and the flavors are blended wonderfully. Great with buttered egg noodles!"

Reviewed Mar. 23, 2015

"This is a good recipe, but those of you who are concerned about the sodium in this recipe, I encourage you to first brown the chicken breasts in olive oil in a saute pan, then, in olive oil, saute the mushrooms and some onions until brown and carmalized. Add another tablespoon of olive oil and stir in 1 T flour (if you are gluten free, add gluten free flour) and stir and brown, then add 3/4 c. of salt free chicken stock and 1/2 cup white wine. Pour over the chicken in the slow cooker, add the mushroom and onion mixture and peas. Cook on low for 5 hours. If you like more flavor, add 1 t. salt and a 1/2 t. pepper and 1/2 t, poultry seasonings. Yummy!"

Reviewed Sep. 9, 2014

"Delicious. Definitely use a cup of white wine--not water. I added 16oz of sliced mushrooms. Made plenty of juice. Served it with garlic mashed potatoes. Company loved it."

Reviewed Jun. 29, 2014

"Fixed this for husband on a night when I cooked a different exotic dish that the rest of the family and I like but that he doesn't. He really liked it, said the chicken was very tender and went back for seconds. He is quite picky so this is a winner for us that'll go into our slow cooker rotation. The only change was that I reduced the water to 1/2 cup based on some of the previous reviews."

Reviewed May. 15, 2014

"I really enjoyed this recipe, quick, easy and quite tasty. I used two large chicken breasts and kept the rest of ingredients' ratio the same aas printed. An entire meal-in-one-pot that my husband really liked, too."

Reviewed Apr. 19, 2014

"This recipe was very easy and came out very good! But instead of the water, I used 3/4 cup white wine and some ground black pepper. I will definitely make this again."

Reviewed Apr. 8, 2014

"I thought this was very good, and so did my 16 y/o son. . Perfect answer for a busy day. I put all the ingredients in the slow cooker, and four hours later, dinner was ready. Very easy to make. The only thing I would do differently is to add a little bit of cornstarch to thicken the broth."

Reviewed Apr. 3, 2014

"Has a runny broth and not a lot of flavor."

Reviewed Mar. 24, 2014

"too much is this healthy"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.