Slow Cooker Artichoke Mushroom Chicken: Easy Weeknight Dinner

Slow Cooker Artichoke Mushroom Chicken is your new weeknight hero dish. With just 10 minutes of prep, this recipe gives you an irresistibly creamy, savory meal that feels like a gourmet indulgence. The slow cooker does all the work, transforming simple ingredients into tender shredded chicken, rich with the tangy flavor of artichokes and the earthiness of mushrooms.

Why do I love this recipe so much? It’s perfect for busy days. While the chicken simmers away in the slow cooker, I can tackle other to-dos. Later, I just shred, stir, and serve—dinner’s done. Whether you’re a slow-cooker newbie or a seasoned pro, you’re going to love how simple this is (and how flavorful).

Why This Slow Cooker Artichoke Mushroom Chicken Is a Game-Changer

• Hands-off cooking: Just set it and forget it—seriously. Toss everything into the slow cooker, and you’re free to focus on your day.
• Minimal prep: Traditional creamy chicken recipes can take ages, but this shortcut version uses prepped veggies and pantry staples.
• Incredible flavor: The cream cheese melds with the broth, artichokes, and mushrooms to create a velvety sauce you’ll want to drizzle over everything.
• Meal prep friendly: Make a big batch and enjoy leftovers throughout the week. It reheats beautifully!

Equipment You’ll Need for This Slow Cooker Artichoke Mushroom Chicken

Here’s the great part—you don’t need fancy tools for this recipe, just a reliable slow cooker. I like using a 6-quart slow cooker to give the ingredients room to simmer without crowding. If you’re in the market for one, opt for a programmable model with a keep-warm function. Oh, and don’t forget a good set of forks for shredding the chicken!

Pro tip: To avoid unnecessary cleanup, line the slow cooker with a disposable liner. It makes post-dinner dishes practically nonexistent.

Simple Ingredients for Slow Cooker Artichoke Mushroom Chicken

This recipe relies on a handful of pantry favorites and a few fresh add-ins to keep things quick and easy:

• Boneless, skinless chicken breasts: Lean, tender, and perfect for soaking up all those flavors. Chicken thighs work just as well if you prefer dark meat.
• Artichoke quarters: Canned artichokes save time, bringing a tangy complexity to the dish without extra cooking.
• Mushrooms: Fresh, sliced mushrooms bring an earthy richness to the creamy sauce. No need to sauté—just toss them right in!
• Cream cheese: The key to that luscious, creamy sauce. Use full fat or reduced fat—either works.

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
• Cooked noodles or steamed rice for serving

How to Make Slow Cooker Artichoke Mushroom Chicken

1. Place the chicken breasts at the bottom of your slow cooker.
2. Sprinkle the salt, pepper, and dried basil evenly over the chicken. Add the minced garlic for extra flavor.
3. Layer on the artichokes, mushrooms, and diced onion.
4. Pour in the chicken broth to help everything cook down beautifully.
5. Place the cream cheese blocks on top of the other ingredients.
6. Set your slow cooker to LOW and cook for 7 hours. Resist the urge to peek—the lid stays on to lock in heat and moisture!
7. Once done, use two forks to shred the chicken right in the pot. Stir everything together until the sauce is smooth and creamy.
8. Serve over cooked noodles or steamed rice. Garnish with fresh basil, if desired.

Jake’s Tips for the Best Slow Cooker Artichoke Mushroom Chicken

• Don’t skip the cream cheese: It’s what makes the sauce luxuriously creamy, so don’t leave it out.
• Experiment with seasonings: Throw in a pinch of red pepper flakes if you like a little heat, or swap basil for Italian seasoning.
• Prep ahead: Dice the onion and slice the mushrooms the night before to shave off precious minutes in the morning.
• Store it right: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
• Batch cooking tip: Double the recipe and freeze half for a no-stress dinner down the line.

Easy Slow Cooker Artichoke Mushroom Chicken Variations

• Lemon twist: Add the zest of one lemon for a bright, zippy flavor boost.
• Spinach addition: Toss in a handful of fresh spinach 15 minutes before serving. It wilts beautifully into the sauce.
• Keto-friendly: Serve the chicken and sauce over cauliflower rice instead of noodles or regular rice.
• Veggie cleanout: Got leftover bell peppers or zucchini? Dice them up and add them to the slow cooker.

Slow Cooker Artichoke Mushroom Chicken FAQs

Can I use frozen chicken breasts?

Yes, but thaw them completely before adding to the slow cooker to ensure even cooking.

Can I make this with dairy-free cream cheese?

Absolutely! Swap regular cream cheese for your favorite dairy-free brand for a lactose-free version.

What’s the best way to shred the chicken?

Use two forks to pull the chicken apart directly in the slow cooker. It’s quick, and the warm sauce helps keep it moist.

How can I make this healthier?

Use reduced-fat cream cheese and serve over quinoa or a bed of greens for a lighter twist.

Is this recipe freezer-friendly?

Yes! Freeze leftovers in an airtight container for up to 3 months. Reheat on the stove for best results.

This Slow Cooker Artichoke Mushroom Chicken is going to change the way you approach weeknight dinners. Minimal prep, big flavor, and zero stress—what’s not to love? What’s your favorite time-saving kitchen hack? Share in the comments below—I can’t wait to hear your ideas!