20 Delicious Chicken and Mushrooms Crock Pot Recipes Easy to Make

Are you ready to transform your dinner routine with minimal effort and maximum flavor? Our roundup of 20 Delicious Chicken and Mushrooms Crock Pot Recipes is here to save your weeknights! Perfect for busy home cooks, these easy-to-make dishes combine the comforting goodness of chicken and mushrooms in ways that’ll have everyone asking for seconds. Dive in and discover your next favorite meal!

Creamy Garlic Chicken and Mushrooms Crock Pot Recipe

This Creamy Garlic Chicken and Mushrooms Crock Pot Recipe is a testament to the magic of slow cooking, where flavors meld beautifully over hours to create a dish that’s both comforting and sophisticated.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth, low-sodium
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large skillet over medium-high heat, warm the olive oil and butter until the butter is fully melted and begins to foam.
2. Add the chicken thighs to the skillet, seasoning with salt and black pepper. Sear for 3-4 minutes per side until golden brown. Transfer to the crock pot.
3. In the same skillet, add the sliced mushrooms and sauté for 5 minutes until they begin to soften and release their moisture.
4. Add the minced garlic and dried thyme to the mushrooms, cooking for an additional 1 minute until fragrant. Transfer the mushroom mixture to the crock pot.
5. In a small bowl, whisk together the heavy cream, chicken broth, and flour until smooth. Pour over the chicken and mushrooms in the crock pot.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
7. Stir in the grated Parmesan cheese during the last 30 minutes of cooking to allow it to melt and thicken the sauce.
8. Garnish with fresh parsley before serving.

Best served over a bed of creamy mashed potatoes or al dente pasta, this dish boasts a velvety texture and a rich, garlicky flavor that’s perfectly balanced by the earthiness of the mushrooms. For an extra touch of elegance, sprinkle with additional Parmesan and a drizzle of truffle oil.

Herbed Chicken and Mushrooms Slow Cooker Delight

Hearty and aromatic, this Herbed Chicken and Mushrooms Slow Cooker Delight marries the earthy flavors of forest mushrooms with the tender succulence of chicken, all infused with a bouquet of fresh herbs for a dish that’s as nourishing as it is elegant.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups wild mushrooms, such as chanterelles or morels, cleaned and quartered
• 1 cup pearl onions, peeled
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken stock, preferably homemade
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the chicken thighs, seasoning with sea salt and black pepper, and sear until golden brown on both sides, approximately 4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the mushrooms and pearl onions, sautéing until the mushrooms release their moisture and begin to brown, about 5 minutes.
4. Stir in the minced garlic, thyme, and rosemary, cooking until fragrant, about 30 seconds.
5. Deglaze the skillet with the white wine, scraping up any browned bits, and simmer until reduced by half, about 3 minutes.
6. Sprinkle the flour over the mushroom mixture, stirring to combine, then gradually add the chicken stock, bringing to a simmer.
7. Pour the mushroom mixture over the chicken in the slow cooker, ensuring the chicken is well-covered.
8. Cover and cook on low for 6 hours, or until the chicken is fork-tender.
9. For a thicker sauce, remove the chicken and mushrooms, and simmer the liquid on high for 10 minutes before returning the chicken to the pot.

Delightfully tender, the chicken falls apart at the slightest touch, while the mushrooms and herbs lend a deep, umami-rich flavor. Serve over a bed of creamy polenta or alongside crusty artisan bread to soak up the luxurious sauce.

Chicken and Mushrooms with White Wine Sauce Crock Pot Recipe

Just imagine coming home to the comforting aroma of tender chicken and earthy mushrooms simmering in a rich white wine sauce, all prepared effortlessly in your crock pot. This dish is a testament to the elegance of slow cooking, where flavors meld beautifully over hours, offering a gourmet experience with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, quartered
• 2 tbsp clarified butter
• 1 cup dry white wine, such as Chardonnay
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers.
2. Add the chicken thighs, seasoning them with sea salt and black pepper, and sear until golden brown, about 3 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the quartered cremini mushrooms and sauté until they begin to soften, about 4 minutes. Tip: Do not overcrowd the skillet to ensure even browning.
4. Stir in the minced garlic and fresh thyme leaves, cooking until fragrant, about 30 seconds.
5. Deglaze the skillet with the dry white wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
6. Pour the mushroom and wine mixture over the chicken in the crock pot.
7. Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
8. In a small bowl, whisk together the heavy cream and all-purpose flour until smooth. Stir into the crock pot during the last 30 minutes of cooking to thicken the sauce. Tip: Ensure the flour is fully dissolved to prevent lumps.
9. Adjust seasoning with additional salt and pepper if necessary before serving. Tip: For an extra touch of elegance, garnish with a sprinkle of fresh thyme leaves.

Succulent chicken thighs and hearty mushrooms bask in a velvety white wine sauce, offering a dish that’s as luxurious as it is comforting. Serve over a bed of creamy polenta or alongside roasted fingerling potatoes for a meal that promises to impress.

Spicy Chicken and Mushrooms Crock Pot Dish

Just imagine coming home to the aromatic embrace of a Spicy Chicken and Mushrooms Crock Pot Dish, where each bite offers a harmonious blend of heat and earthiness, perfectly melded through hours of slow cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups cremini mushrooms, quartered
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup chicken stock, low sodium
• 1/2 cup heavy cream
• Salt, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season the chicken thighs with salt and sear in the skillet until golden brown, approximately 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the thinly sliced yellow onion and minced garlic, sautéing until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of chicken stock to incorporate all the flavorful bits.
4. Add the quartered cremini mushrooms to the skillet, cooking until they begin to soften, about 5 minutes. Transfer the mixture to the crock pot.
5. Sprinkle the smoked paprika and cayenne pepper over the ingredients in the crock pot, stirring gently to distribute the spices evenly.
6. Pour in the remaining chicken stock and heavy cream, ensuring the liquid covers the ingredients. Cover and cook on low for 6 hours. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
7. Once cooking is complete, taste and adjust seasoning with salt if necessary. Tip: Let the dish rest for 10 minutes before serving to allow the flavors to meld further.

Outstanding in its depth of flavor, this dish presents tender chicken and mushrooms enveloped in a creamy, spicy sauce. Serve it over a bed of steamed jasmine rice or with a side of crusty artisan bread to soak up every last drop of the rich sauce.

Chicken and Mushrooms with Thyme and Rosemary Crock Pot Recipe

Marvel at the harmonious blend of earthy mushrooms and tender chicken, slow-cooked to perfection with aromatic thyme and rosemary, creating a dish that’s both comforting and sophisticated.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1 large shallot, finely minced
• 2 cloves garlic, finely minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 cup chicken stock, preferably homemade
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the chicken thighs, seasoning each side with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the shallot and garlic, sautéing until translucent, about 2 minutes. Tip: Deglaze the pan with a splash of chicken stock to capture all the flavorful bits.
4. Add the mushrooms, thyme, and rosemary, cooking until the mushrooms begin to soften, about 3 minutes. Transfer to the crock pot.
5. Pour the remaining chicken stock and heavy cream into the crock pot, stirring in the Dijon mustard until well combined.
6. Cover and cook on low for 6 hours, or until the chicken is fork-tender. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
7. Once cooked, adjust the seasoning with salt and pepper if necessary. Tip: For a thicker sauce, remove the lid and cook on high for the last 30 minutes.

Velvety in texture with a depth of flavor that only slow cooking can achieve, this dish pairs beautifully with buttery mashed potatoes or a crisp, green salad for contrast.

Healthy Chicken and Mushrooms Crock Pot Stew

Delightfully comforting and effortlessly sophisticated, this Healthy Chicken and Mushrooms Crock Pot Stew marries tender, succulent poultry with earthy, umami-rich mushrooms in a broth that’s both light and deeply flavorful. Perfect for a nourishing weeknight dinner, it’s a dish that promises to warm the soul without weighing you down.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups cremini mushrooms, quartered
• 1 cup shiitake mushrooms, stems removed and caps sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp arrowroot powder (for thickening)
• 2 tbsp cold water

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Transfer the onion and garlic mixture to the crock pot, along with the cremini and shiitake mushrooms.
5. Pour the low-sodium chicken broth over the ingredients in the crock pot, then add the thyme, rosemary, sea salt, and black pepper. Stir gently to combine.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. In a small bowl, whisk together the arrowroot powder and cold water until smooth. Stir this mixture into the stew to thicken the broth.
8. Cover and cook on high for an additional 15 minutes, or until the broth has thickened to your liking.

Hearty yet refined, this stew boasts a velvety texture and a harmonious blend of flavors that elevate the humble chicken and mushrooms to new heights. Serve it over a bed of creamy polenta or alongside crusty whole-grain bread for a meal that’s as satisfying as it is sophisticated.

Chicken and Mushrooms with Cream Cheese Crock Pot Recipe

This sumptuous Chicken and Mushrooms with Cream Cheese Crock Pot Recipe is a testament to the magic of slow cooking, blending tender poultry and earthy fungi in a luxuriously creamy sauce that promises to comfort and delight.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, thinly sliced
• 1 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup chicken stock, preferably homemade
• 4 oz cream cheese, room temperature
• 1 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. In a large skillet over medium-high heat, warm the olive oil and butter until the butter is fully melted and begins to foam.
2. Add the chicken thighs to the skillet, seasoning with kosher salt and black pepper, and sear until golden brown on both sides, about 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, sauté the onions and garlic until translucent, about 3 minutes, then add the mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, approximately 5 minutes.
4. Deglaze the skillet with chicken stock, scraping up any browned bits, then pour the mixture over the chicken in the crock pot.
5. Cover and cook on low for 6 hours, or until the chicken is fork-tender.
6. Remove the chicken from the crock pot and shred into bite-sized pieces. Stir the cream cheese into the liquid in the crock pot until fully incorporated and smooth.
7. Return the shredded chicken to the crock pot, stirring to coat in the sauce, and cook on high for an additional 15 minutes to meld the flavors.
8. Finish with a sprinkle of smoked paprika for a subtle depth of flavor.

With its velvety sauce and tender chicken, this dish pairs beautifully with buttery egg noodles or a crusty baguette for soaking up every last drop. The smoked paprika adds a whisper of warmth, elevating the dish beyond the ordinary.

BBQ Chicken and Mushrooms Slow Cooker Recipe

Combining the smoky allure of barbecue with the earthy depth of mushrooms, this slow cooker recipe transforms simple ingredients into a dish that’s both comforting and sophisticated. Perfect for those who appreciate the art of slow cooking, it promises a meal that’s as effortless to prepare as it is delightful to savor.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups cremini mushrooms, quartered
• 1 cup homemade BBQ sauce, preferably hickory-smoked
• 1/2 cup chicken stock, low-sodium
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the chicken thighs to the skillet, searing until golden brown on each side, approximately 3 minutes per side, to lock in juices.
3. Transfer the seared chicken to the slow cooker, arranging it in a single layer for even cooking.
4. In the same skillet, sauté the quartered cremini mushrooms until they begin to soften and release their moisture, about 4 minutes, then add them to the slow cooker.
5. Whisk together the homemade BBQ sauce, chicken stock, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until well combined.
6. Pour the sauce mixture over the chicken and mushrooms in the slow cooker, ensuring all pieces are evenly coated.
7. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
8. For a thicker sauce, remove the lid and switch the slow cooker to high for the last 30 minutes of cooking, allowing some of the liquid to evaporate.

Hearty and rich, this BBQ chicken and mushrooms dish boasts a perfect balance of smoky and savory flavors, with the mushrooms adding a meaty texture that complements the tender chicken. Serve it over a bed of creamy polenta or alongside a crisp, green salad for a meal that’s sure to impress.

Chicken and Mushrooms with Wild Rice Crock Pot Meal

On a brisk evening, nothing comforts the soul quite like a hearty, aromatic dish that simmers to perfection, filling the home with inviting scents. Our Chicken and Mushrooms with Wild Rice Crock Pot Meal is a symphony of flavors, combining tender poultry, earthy fungi, and nutty grains in a slow-cooked masterpiece.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups wild rice blend, rinsed
• 3 cups chicken stock, homemade preferred
• 1 lb cremini mushrooms, quartered
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large skillet over medium-high heat, warm the olive oil until shimmering. Add the chicken thighs, seasoning with salt and pepper, and sear until golden brown, about 4 minutes per side. Transfer to the crock pot.
2. In the same skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes. Deglaze with white wine, scraping up any browned bits, and cook until the wine is reduced by half, about 2 minutes.
3. Transfer the onion mixture to the crock pot. Add the wild rice, mushrooms, chicken stock, and thyme, stirring to combine. Cover and cook on low for 6 hours, or until the rice is tender and the chicken is cooked through.
4. Garnish with fresh parsley before serving. For an extra touch of elegance, serve with a drizzle of truffle oil or alongside a crisp green salad.

Zesty and rich, this dish offers a delightful contrast of textures, from the succulent chicken to the al dente wild rice. The mushrooms lend an umami depth that pairs beautifully with the aromatic herbs, making it a versatile meal that’s as suitable for a weeknight dinner as it is for entertaining guests.

Chicken and Mushrooms in Red Wine Sauce Crock Pot Recipe

Combining the rustic charm of tender chicken with the earthy depth of mushrooms, this dish is a testament to the magic of slow cooking. Crafted with a rich red wine sauce, it promises a symphony of flavors that are both sophisticated and comforting.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 lb cremini mushrooms, quartered
• 2 cups dry red wine (such as Cabernet Sauvignon)
• 1 cup chicken stock, preferably homemade
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour

Instructions

1. In a large skillet over medium-high heat, warm the olive oil and butter until the butter is fully melted and begins to foam.
2. Season the chicken thighs with kosher salt and freshly ground black pepper, then sear in the skillet until golden brown on both sides, about 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the quartered cremini mushrooms and sauté until they begin to release their moisture and brown slightly, about 5 minutes. Add the minced garlic and thyme leaves, cooking for an additional minute until fragrant.
4. Sprinkle the flour over the mushrooms, stirring to coat evenly, then slowly pour in the red wine and chicken stock, scraping up any browned bits from the bottom of the skillet.
5. Bring the mixture to a simmer, allowing it to thicken slightly, then pour over the chicken in the crock pot.
6. Cover and cook on low for 6 hours, or until the chicken is tender and the sauce has deepened in flavor.
7. Tip: For an even richer sauce, remove the chicken and mushrooms after cooking and reduce the sauce on the stovetop for 10 minutes.
8. Tip: Serve over a bed of creamy polenta or buttery mashed potatoes to soak up the luxurious sauce.
9. Tip: Garnish with a sprinkle of fresh thyme leaves for a pop of color and freshness.

The chicken emerges fork-tender, enveloped in a velvety sauce that balances the robustness of red wine with the umami of mushrooms. This dish shines when paired with a side that complements its rich, complex flavors, making it a standout for any dinner table.

Chicken and Mushrooms with Garlic and Parmesan Crock Pot Dish

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that simmers to perfection, filling the home with aromatic promise. This Chicken and Mushrooms with Garlic and Parmesan Crock Pot Dish is a testament to the elegance of slow cooking, where flavors meld beautifully under a gentle heat.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium-high heat, warm the olive oil and butter until the butter is fully melted and begins to foam.
2. Add the chicken thighs to the skillet, seasoning with kosher salt and black pepper, and sear until golden brown, about 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the sliced cremini mushrooms and sauté until they release their moisture and begin to brown, approximately 5 minutes.
4. Stir in the minced garlic and dried thyme, cooking for an additional 30 seconds until fragrant, then transfer the mushroom mixture to the crock pot.
5. Pour the heavy cream over the chicken and mushrooms in the crock pot, ensuring even distribution.
6. Cover and cook on low heat for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Thirty minutes before serving, sprinkle the freshly grated Parmesan cheese over the dish, cover, and allow the cheese to melt into the sauce.
8. Gently stir the mixture to incorporate the Parmesan, then let it sit for 5 minutes to thicken slightly.

Yielded by the slow cooking process, the chicken becomes luxuriously tender, enveloped in a creamy, garlic-infused sauce with earthy mushrooms. Serve this dish over a bed of al dente fettuccine or alongside a crisp green salad for a meal that feels both indulgent and comforting.

Chicken and Mushrooms with Spinach Crock Pot Recipe

Venturing into the realm of slow-cooked delicacies, this dish marries the earthy depth of mushrooms with the tender succulence of chicken, all while the spinach adds a vibrant touch of green and a subtle bitterness that balances the flavors beautifully.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, thinly sliced
• 3 cups fresh spinach, tightly packed
• 1 cup chicken stock, low-sodium
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil and unsalted butter in a large skillet over medium-high heat until the butter is fully melted and begins to foam slightly.
2. Add the chicken thighs to the skillet, seasoning them with kosher salt and freshly ground black pepper. Sear for 3-4 minutes on each side until golden brown. Transfer the chicken to the crock pot.
3. In the same skillet, add the minced garlic and fresh thyme leaves, sautéing for 30 seconds until fragrant. Tip: Deglaze the skillet with a splash of chicken stock to incorporate all the flavorful bits.
4. Add the thinly sliced cremini mushrooms to the skillet, cooking for 5 minutes until they begin to soften and release their moisture.
5. Transfer the mushroom mixture to the crock pot, layering it over the chicken thighs.
6. Pour the remaining chicken stock and heavy cream into the crock pot, ensuring the liquid covers the ingredients evenly.
7. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fork-tender.
8. Stir in the fresh spinach during the last 10 minutes of cooking, allowing it to wilt slightly. Tip: For a brighter color, add the spinach just before serving.
9. Adjust seasoning with additional salt and pepper if necessary before serving. Tip: Let the dish rest for 5 minutes after cooking to allow the flavors to meld.

Yielded is a dish where the chicken falls apart at the slightest touch, enveloped in a creamy sauce punctuated by the umami of mushrooms and the freshness of spinach. Serve over a bed of al dente fettuccine or alongside crusty artisan bread to soak up the luxurious sauce.

Chicken and Mushrooms with Balsamic Glaze Crock Pot Meal

Whisking together the rustic charm of slow cooking with the sophistication of balsamic glaze, this Chicken and Mushrooms with Balsamic Glaze Crock Pot Meal is a testament to the elegance of simplicity. Perfect for those seeking a dish that marries convenience with gourmet flair, it promises a symphony of flavors that deepen beautifully over hours of gentle simmering.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, quartered
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large skillet over medium-high heat, warm the extra virgin olive oil until shimmering. Add the chicken thighs and sear until golden brown, about 3 minutes per side. Transfer to the crock pot.
2. In the same skillet, add the quartered cremini mushrooms and sauté until they begin to soften, about 4 minutes. Add the minced garlic and cook for an additional 30 seconds, until fragrant. Transfer to the crock pot.
3. In a small bowl, whisk together the chicken broth, balsamic vinegar, honey, Dijon mustard, dried thyme, sea salt, and black pepper. Pour over the chicken and mushrooms in the crock pot.
4. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
5. In a small bowl, dissolve the cornstarch in cold water to create a slurry. Stir the slurry into the crock pot, then cover and cook on high for an additional 15 minutes, or until the sauce has thickened.
6. Garnish with freshly chopped parsley before serving.

Zesty and rich, the balsamic glaze lends a tangy sweetness that perfectly complements the earthy mushrooms and succulent chicken. Serve this dish over a bed of creamy polenta or alongside roasted root vegetables for a meal that’s as visually stunning as it is delicious.

Chicken and Mushrooms with Lemon and Dill Crock Pot Recipe

Rustic yet refined, this Chicken and Mushrooms with Lemon and Dill Crock Pot Recipe marries the earthy depth of mushrooms with the bright, herbaceous notes of lemon and dill, creating a dish that’s as comforting as it is sophisticated.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, quartered
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup chicken stock, low-sodium
• 1 tbsp fresh dill, finely chopped
• 1 lemon, zested and juiced
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the chicken thighs, searing until golden brown on both sides, approximately 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, sauté the onions until translucent, about 3 minutes, then add the garlic and cook for an additional 30 seconds.
4. Deglaze the skillet with chicken stock, scraping up any browned bits, then pour the mixture over the chicken in the crock pot.
5. Add the quartered mushrooms, lemon zest, lemon juice, and dill to the crock pot, stirring gently to combine.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Stir in the heavy cream, sea salt, and black pepper during the last 30 minutes of cooking to enrich the sauce.
8. For a thicker sauce, remove the lid and increase the heat to high for the final 15 minutes of cooking.

Ample in flavor, this dish boasts a velvety sauce that clings to each piece of tender chicken, while the mushrooms add a meaty texture. Serve over a bed of creamy polenta or alongside crusty artisan bread to soak up every last drop of the lemony, herb-infused sauce.

Chicken and Mushrooms with Sweet Potatoes Crock Pot Dish

Flavorful and comforting, this Chicken and Mushrooms with Sweet Potatoes Crock Pot Dish marries the earthy tones of mushrooms with the subtle sweetness of potatoes, all while the chicken becomes impossibly tender. Perfect for a busy weeknight or a leisurely weekend, this dish promises to deliver both nutrition and indulgence in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups cremini mushrooms, quartered
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium-high heat, warm the extra virgin olive oil until shimmering, about 1 minute.
2. Add the chicken thighs, seasoning with sea salt and black pepper, and sear until golden brown, approximately 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the sliced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes. Tip: Deglaze the pan with a splash of chicken broth to incorporate all the flavorful bits.
4. Layer the sautéed onions and garlic over the chicken in the crock pot, followed by the diced sweet potatoes and quartered cremini mushrooms.
5. Pour the remaining chicken broth over the ingredients, then sprinkle with fresh thyme leaves and smoked paprika.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is fork-tender and the sweet potatoes are soft. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
7. Once cooked, let the dish rest for 10 minutes before serving to allow the flavors to meld further. Tip: For a thicker sauce, remove the lid and set the crock pot to high for the last 30 minutes of cooking.

Kaleidoscopic in flavor, this dish offers a harmonious blend of textures from the tender chicken, creamy sweet potatoes, and meaty mushrooms. Serve it over a bed of wild rice or alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Chicken and Mushrooms with Green Beans Crock Pot Recipe

Whisking together the rustic charm of countryside cooking with the convenience of modern slow-cooking techniques, this Chicken and Mushrooms with Green Beans Crock Pot Recipe is a testament to the elegance of simplicity. With tender chicken, earthy mushrooms, and crisp green beans melding in a savory broth, it’s a dish that promises comfort without compromise.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups cremini mushrooms, quartered
• 1 cup haricots verts (French green beans), trimmed
• 1 large shallot, finely minced
• 2 cloves garlic, thinly sliced
• 1 cup chicken stock, low-sodium
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs with kosher salt and freshly ground black pepper, then sear in the skillet until golden brown, approximately 4 minutes per side. Transfer to the crock pot.
3. In the same skillet, melt the unsalted butter over medium heat. Add the minced shallot and sliced garlic, sautéing until translucent, about 3 minutes.
4. Introduce the quartered cremini mushrooms to the skillet, cooking until they begin to soften and release their juices, roughly 5 minutes.
5. Deglaze the skillet with the chicken stock, scraping up any browned bits, then pour the mixture over the chicken in the crock pot.
6. Add the haricots verts and fresh thyme leaves to the crock pot, stirring gently to combine.
7. Cover and cook on low for 6 hours, or until the chicken is fork-tender and the flavors have melded beautifully.
8. For a final touch, adjust the seasoning with additional kosher salt and freshly ground black pepper if necessary.

Presenting a harmonious blend of textures, from the succulent chicken to the al dente green beans, this dish is a celebration of understated elegance. Serve it over a bed of creamy polenta or alongside a crusty baguette to soak up the rich, aromatic broth.

Chicken and Mushrooms with Bacon Crock Pot Meal

Kickstart your culinary journey with a dish that marries the earthy depth of mushrooms with the rich, smoky undertones of bacon, all while the chicken absorbs these flavors to perfection in the slow embrace of a crock pot.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 8 oz cremini mushrooms, quartered
• 4 slices thick-cut applewood smoked bacon, diced
• 1 cup heavy cream
• 1/2 cup chicken stock, preferably homemade
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, render the diced bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the skillet.
2. Season the chicken thighs with salt, pepper, and smoked paprika. In the same skillet, sear the chicken in the bacon drippings until golden brown, about 3 minutes per side. Transfer to the crock pot.
3. In the remaining drippings, sauté the mushrooms and garlic until the mushrooms are lightly browned, about 4 minutes. Deglaze the skillet with chicken stock, scraping up any browned bits.
4. Pour the mushroom mixture over the chicken in the crock pot. Stir in the heavy cream, Dijon mustard, and thyme leaves. Cover and cook on low for 6 hours, or until the chicken is tender.
5. Garnish with the reserved crispy bacon before serving.

For an extra layer of flavor, consider finishing the dish with a sprinkle of freshly grated Parmesan cheese. The creamy sauce, infused with the essence of bacon and mushrooms, clings beautifully to the tender chicken, making each bite a harmonious blend of textures and tastes. Serve over a bed of buttery mashed potatoes or al dente egg noodles to soak up the luxurious sauce.

Chicken and Mushrooms with Peppers and Onions Crock Pot Recipe

Lusciously tender and bursting with umami, this slow-cooked masterpiece combines the earthy depth of mushrooms with the sweet sharpness of peppers and onions, all melded together with succulent chicken in a rich, savory sauce that promises to comfort and delight.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 cups cremini mushrooms, quartered
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 3 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup chicken stock, low-sodium
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/4 cup heavy cream

Instructions

1. In a large skillet over medium-high heat, warm the extra virgin olive oil until shimmering. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Transfer to the crock pot.
2. In the same skillet, add the mushrooms, onions, and bell peppers. Sauté until the vegetables begin to soften, about 5 minutes. Stir in the garlic, smoked paprika, thyme, sea salt, and black pepper, cooking for an additional minute until fragrant. Transfer to the crock pot.
3. Pour the chicken stock into the crock pot, ensuring it covers the ingredients. Cover and cook on low for 6 hours, or until the chicken is fork-tender.
4. In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until golden. Gradually whisk in the heavy cream until smooth. Stir this mixture into the crock pot to thicken the sauce, cooking for an additional 30 minutes on high.
5. Tip: For an extra layer of flavor, deglaze the skillet with a splash of white wine before adding the vegetables.
6. Tip: Ensure the chicken is fully submerged in the liquid to prevent drying out during the slow cooking process.
7. Tip: Let the dish rest for 10 minutes after cooking to allow the flavors to meld beautifully.

Perfectly balanced, the dish presents a harmonious blend of textures, from the velvety sauce to the tender chicken and crisp-tender vegetables. Serve atop a bed of creamy polenta or buttered egg noodles for a truly decadent meal.

Chicken and Mushrooms with Alfredo Sauce Crock Pot Dish

Combining the rustic charm of tender chicken and earthy mushrooms with the luxurious creaminess of Alfredo sauce, this Crock Pot dish is a testament to the elegance of slow cooking. Crafted to perfection, it promises a symphony of flavors that will elevate any dinner table to gourmet status.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 tsp dried thyme

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the chicken thighs with sea salt and freshly ground black pepper, then sear in the skillet until golden brown, approximately 4 minutes per side. Transfer to the Crock Pot.
3. In the same skillet, add the thinly sliced cremini mushrooms and minced garlic, sautéing until the mushrooms are lightly browned and the garlic is fragrant, about 3 minutes. Tip: Deglaze the skillet with a splash of chicken broth to capture all the flavorful bits.
4. Layer the sautéed mushrooms and garlic over the chicken in the Crock Pot.
5. In a medium saucepan, combine the heavy cream and cubed unsalted butter over low heat, stirring until the butter is fully melted and the mixture is warm, about 5 minutes. Tip: Avoid boiling to prevent the cream from separating.
6. Whisk in the freshly grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes. Pour the Alfredo sauce over the chicken and mushrooms in the Crock Pot.
7. Sprinkle the dried thyme over the top, then cover and cook on low for 6 hours, or until the chicken is fork-tender. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.

Rich in flavor and velvety in texture, this dish pairs beautifully with al dente fettuccine or a crisp green salad for contrast. The slow-cooked chicken absorbs the creamy Alfredo sauce, creating a melt-in-your-mouth experience that’s both comforting and sophisticated.

Chicken and Mushrooms with Tarragon and Mustard Crock Pot Recipe

Savory and succulent, this Chicken and Mushrooms with Tarragon and Mustard Crock Pot Recipe is a testament to the beauty of slow-cooked meals. Infused with aromatic herbs and a tangy mustard finish, it’s a dish that promises to elevate your weeknight dinners into something extraordinary.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 8 oz cremini mushrooms, halved
• 1 large shallot, finely minced
• 2 cloves garlic, minced
• 1 cup chicken stock, low-sodium
• 1/4 cup Dijon mustard
• 2 tbsp fresh tarragon, chopped
• 1 tbsp clarified butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until shimmering.
2. Season the chicken thighs with kosher salt and freshly ground black pepper, then sear in the skillet until golden brown, about 3 minutes per side. Transfer to the crock pot.
3. In the same skillet, add the halved cremini mushrooms and minced shallot, sautéing until the mushrooms are lightly browned and the shallot is translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional 30 seconds, until fragrant.
5. Deglaze the skillet with the chicken stock, scraping up any browned bits, then stir in the Dijon mustard and half of the chopped tarragon.
6. Pour the mushroom and stock mixture over the chicken in the crock pot, ensuring the chicken is well-coated.
7. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
8. Garnish with the remaining fresh tarragon before serving.

Velvety in texture with a harmonious blend of earthy mushrooms and bright tarragon, this dish pairs beautifully with a side of creamy polenta or crusty artisan bread to soak up the rich, mustard-infused sauce.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious chicken and mushrooms crock pot recipes, each easy to make and perfect for any home cook in North America. Whether you’re looking for a cozy weeknight dinner or a simple yet impressive meal, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next cooking adventure!