Spoon store-bought cream of mushroom soup and these 4 ingredients over chicken drumsticks into a slow cooker for the kind of dinner you’ll want on repeat

This slow cooker creamy mushroom chicken is one of those set-it-and-forget-it dinners that feels like a hug at the end of a long day. It leans into that simple Amish-style comfort cooking—nothing fancy, just a few pantry staples layered over chicken drumsticks and left to bubble away until everything is tender and cozy. You literally just spoon store-bought cream of mushroom soup and four other familiar ingredients over the chicken in your slow cooker, snap on the lid, and let it do the work while you handle homework, errands, or a little quiet time.

This creamy mushroom chicken is wonderful served over fluffy mashed potatoes, buttered egg noodles, or simple white rice to soak up all that sauce. Add a green vegetable on the side—steamed green beans, a tossed salad, or roasted broccoli all work well. Warm dinner rolls or buttered bread are great for mopping up the extra gravy. If you’re feeding kids, keep the sides simple and familiar, and let them drizzle just as much sauce as they like over their plate.

Servings: 4

8 chicken drumsticks (about 2 to 2 1/2 pounds), skin-on or skinless

Place the raw chicken drumsticks in a single layer (or as close to it as you can) in the bottom of a 4- to 6-quart slow cooker.

In a medium bowl, add the condensed cream of mushroom soup, chicken broth, dry onion soup mix, sour cream, and black pepper if using. Stir until everything is well combined and creamy.

Using a spoon, generously spoon the creamy mushroom mixture over the chicken drumsticks in the slow cooker, making sure each piece is coated and there are no dry spots. Pour any remaining mixture over the top.

Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and reaches an internal temperature of at least 165°F (74°C). The sauce will be bubbly and slightly thickened.

Once cooked, taste the sauce and adjust seasoning if needed, adding a pinch more pepper or a little salt depending on your broth and soup mix.

Serve the drumsticks hot, spooning plenty of the creamy mushroom sauce over the top of each serving.

For picky eaters, you can pull the cooked chicken off the bones and stir it back into the sauce so it feels more like a creamy shredded chicken dish—easier for little ones to eat over noodles or rice. If your family prefers boneless meat, swap the drumsticks for boneless, skinless chicken thighs and cook for about the same time, checking a bit earlier. To sneak in extra veggies, add 1 to 2 cups of sliced fresh mushrooms or a handful of baby carrots around the drumsticks before you spoon on the sauce; they’ll soften and soak up all that flavor. If you like a stronger mushroom taste, use a second can of cream of mushroom soup and reduce the broth to 1/2 cup. For a slightly lighter version, use light sour cream or plain Greek yogurt (stir the yogurt into the hot sauce at the very end off heat to keep it from curdling). You can also finish with a sprinkle of fresh parsley for color, or stir in a small handful of grated Parmesan for a richer, more savory sauce.