This Crockpot Mushroom Chicken delivers rich, earthy flavor with minimal effort. Toss ingredients into your slow cooker and come home to tender chicken in a creamy, herbaceous sauce. It’s the ultimate comforting, no-fuss meal for busy days.
Love Crockpot Mushroom Chicken? So do we! If you're into Crockpot Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Crockpot Mushroom Chicken
- Hands-off cooking: Just a few minutes of prep, then your slow cooker does the rest.
- Restaurant-worthy flavor: Slow simmering builds deep, savory, aromatic goodness.
- Versatile serving: Perfect over pasta, mashed potatoes, rice, or crusty bread.
- Better leftovers: Flavors meld overnight for an even more delicious next-day meal.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb cremini mushrooms, sliced
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/2 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- To taste salt and black pepper
- For garnish fresh parsley, chopped
Tools: 6-quart or larger slow cooker, skillet (optional but recommended for browning)
Notes: Using chicken thighs is key for juiciness. If you don’t cook with alcohol, substitute wine with extra broth and a squeeze of lemon juice.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) or 3 hours (High) | Total Time: 6 hours 15 minutes (Low)
Before You Start: Tips & Ingredient Notes
- Should you brown the chicken first? Honestly, you don’t have to, but if you have an extra 5 minutes, searing the chicken thighs in a hot skillet first adds a beautiful golden color and deeper flavor. It’s a small step that makes a noticeable difference.
- Can you use chicken breasts instead? You can, but be careful—breasts can dry out more easily in the slow cooker. If you do use them, reduce the cook time by about an hour on low and check for doneness earlier. Thighs are much more forgiving.
- What kind of mushrooms work best? Cremini mushrooms (also called baby bellas) are ideal—they have a meatier texture and richer flavor than white button mushrooms. You could also use a mix with shiitake for an even deeper umami punch.
- Don’t skip the fresh thyme. If you can get it, fresh thyme really elevates the dish with its aromatic, slightly floral notes. Dried works in a pinch, but fresh makes it sing.
How to Make Crockpot Mushroom Chicken
Step 1: If you’re browning the chicken, pat the thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken—you should hear a satisfying sizzle—and cook for 3–4 minutes per side, until golden brown. You’re not cooking it through, just building flavor and color. Transfer the chicken to the slow cooker.
Step 2: In the same skillet (if you used one), add the sliced onions and mushrooms. You’ll notice they’ll start to release their moisture and soak up any browned bits from the chicken—that’s pure flavor! Sauté for about 5–7 minutes, until the mushrooms have softened and the onions are translucent. Add the minced garlic and cook for another minute, just until fragrant. If you’re not browning, simply add the raw onions, mushrooms, and garlic directly to the slow cooker.
Step 3: Sprinkle the flour over the mushroom and onion mixture, whether in the skillet or in the crockpot, and stir well to coat. This will help thicken the sauce later. If you’re working in the skillet, deglaze with the white wine, scraping up any stuck-on bits, and let it simmer for a minute before transferring everything to the slow cooker. If you’re going straight into the crockpot, just add the wine and broth now.
Step 4: Pour the chicken broth (and wine, if not already added) into the slow cooker. Add the thyme and Dijon mustard, and give everything a gentle stir to combine. The liquid should come about halfway up the chicken—don’t worry if it doesn’t fully cover it. The chicken will release its own juices as it cooks.
Step 5: Cover and cook on Low for 5.5–6 hours or on High for 3–3.5 hours. The chicken is done when it’s tender enough to shred easily with a fork. You’ll notice the sauce will be thin at this stage—that’s normal and exactly what we want before the final step.
Step 6: Carefully remove the chicken thighs to a plate. Stir the heavy cream into the slow cooker—the sauce will immediately take on a creamy, luxurious look. If you’d like a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then let it cook for another 15–20 minutes on High until thickened.
Step 7: Shred the chicken with two forks or chop it into bite-sized pieces, then return it to the sauce. Stir to coat everything in that creamy, mushroomy goodness. Taste and adjust seasoning with more salt and pepper if needed.
Step 8: Serve hot, garnished with a generous sprinkle of fresh parsley. Ladle plenty of that incredible sauce over each portion—it’s truly the best part.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze before adding cream for best texture; thaw overnight in fridge.
- Reviving: Reheat gently on stove, stirring in broth if sauce thickens.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort pairing. The creamy potatoes are a perfect canvas for the rich, savory sauce, and you’ll want to make extra to ensure no drop goes to waste.
- Buttered Egg Noodles or Pappardelle Pasta — These broad, silky noodles cradle the chicken and mushrooms beautifully, and their mild flavor lets the herbaceous sauce truly shine.
- Crusty French Bread or Dinner Rolls — Absolutely non-negotiable if you’re a sauce lover. There’s nothing quite like tearing off a piece of warm, crusty bread and using it to swipe up every last bit of that creamy goodness from your plate.
Drinks
- A Crisp White Wine — A chilled glass of the same Sauvignon Blanc or Pinot Grigio you used in the recipe creates a lovely harmony. Its bright acidity cuts through the richness of the cream sauce beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus note are refreshing and help cleanse the palate between bites of this hearty, savory dish.
Something Sweet
- Simple Lemon Sorbet — The bright, clean, and tangy finish of a lemon sorbet is the perfect counterpoint to the earthy, creamy main course. It feels light and refreshing, ending the meal on a high note.
- Classic Crème Brûlée — If you’re leaning into the decadent theme, a silky crème brûlée with its crackly caramelized top continues the creamy indulgence but in a sweet, elegant way.
Top Mistakes to Avoid
- Overcooking the chicken. Even in a slow cooker, it’s possible to go too far. Chicken thighs are forgiving, but if left for too long (like 8+ hours on low), they can become mushy and lose their texture. Stick to the recommended times for the best results.
- Adding the cream too early. If you pour in the heavy cream at the beginning, it can curdle or separate during the long cooking process. Always stir it in at the very end, just before serving, to keep the sauce smooth and velvety.
- Using low-fat cream or milk. I’ve tried to lighten it up before, and honestly, it just doesn’t work the same. The sauce can become watery and lack the luxurious body that makes this dish so special. A little heavy cream goes a long way for texture and flavor.
- Not seasoning adequately. Slow cookers can mute flavors, so be generous with your salt and pepper, especially at the end. Taste and adjust—the right seasoning will make all the elements pop.
Expert Tips
- Tip: For a deeper, more complex flavor, add a tablespoon of tomato paste when you’re sautéing the mushrooms and onions. It adds a subtle sweetness and umami backbone that really enhances the overall sauce.
- Tip: If you have an extra minute, take the time to scrape the flavorful browned bits from the skillet after searing the chicken. Deglazing with the wine and incorporating those bits into the slow cooker adds a restaurant-quality depth you’ll taste in every bite.
- Tip: If your sauce is too thin at the end, don’t panic. Make a quick slurry with cornstarch and cold water (equal parts), stir it in, and let the cooker run on High for 15–20 minutes with the lid off to help it thicken and reduce slightly.
- Tip: For a herbaceous twist, stir in a couple of tablespoons of chopped fresh tarragon or parsley along with the cream at the end. It adds a bright, fresh note that contrasts beautifully with the earthy mushrooms.
FAQs
Can I make this Crockpot Mushroom Chicken ahead of time?
Absolutely. You can prepare the entire recipe through step 4 (adding everything to the slow cooker insert), cover it, and refrigerate it overnight. In the morning, just place the cold insert into the base and start cooking. You may need to add 30–60 minutes to the cook time since you’re starting from cold. It’s a fantastic meal prep strategy for an even easier morning.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a saucepan over low heat on the stove, stirring occasionally. You can also use the microwave, but heat it in 30-second intervals, stirring in between, to prevent the cream sauce from separating. If the sauce seems a little thick after refrigeration, splash in a tablespoon or two of broth or water to loosen it up.
Can I freeze this dish?
You can, but with a caveat. Cream-based sauces can sometimes separate or become grainy when frozen and thawed. For best results, freeze the chicken and mushroom mixture before adding the cream. When you’re ready to eat, thaw it overnight in the fridge, reheat it, and then stir in the fresh cream just before serving. It will taste much better this way.
What can I use instead of white wine?
No problem! The best substitute is an equal amount of additional chicken broth combined with a tablespoon of fresh lemon juice or a teaspoon of white wine vinegar. This mimics the acidity and brightness that the wine provides, ensuring your sauce isn’t missing that key flavor component.
My sauce turned out too thin. How can I fix it?
This happens sometimes, especially if your mushrooms release more water than expected. The easiest fix is to make a cornstarch slurry: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering sauce in the slow cooker (set to High) and let it cook, uncovered, for 15–20 minutes. It should thicken up nicely. You can also remove the lid and let it reduce for a bit longer if needed.
Crockpot Mushroom Chicken
Make this easy Crockpot Mushroom Chicken for a creamy, savory dinner with minimal effort. Perfect over pasta or mashed potatoes. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs
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1 lb cremini mushrooms (sliced)
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1 large yellow onion (thinly sliced)
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4 cloves garlic (minced)
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1 cup chicken broth
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1/2 cup dry white wine (like Sauvignon Blanc)
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1/2 cup heavy cream
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2 tbsp all-purpose flour
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2 tsp fresh thyme leaves (or 1 tsp dried)
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1 tsp Dijon mustard
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2 tbsp olive oil
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salt and black pepper (to taste)
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fresh parsley (chopped, for garnish)
Instructions
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If you’re browning the chicken, pat the thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken—you should hear a satisfying sizzle—and cook for 3–4 minutes per side, until golden brown. You’re not cooking it through, just building flavor and color. Transfer the chicken to the slow cooker.01
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In the same skillet (if you used one), add the sliced onions and mushrooms. You’ll notice they’ll start to release their moisture and soak up any browned bits from the chicken—that’s pure flavor! Sauté for about 5–7 minutes, until the mushrooms have softened and the onions are translucent. Add the minced garlic and cook for another minute, just until fragrant. If you’re not browning, simply add the raw onions, mushrooms, and garlic directly to the slow cooker.02
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Sprinkle the flour over the mushroom and onion mixture, whether in the skillet or in the crockpot, and stir well to coat. This will help thicken the sauce later. If you’re working in the skillet, deglaze with the white wine, scraping up any stuck-on bits, and let it simmer for a minute before transferring everything to the slow cooker. If you’re going straight into the crockpot, just add the wine and broth now.03
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Pour the chicken broth (and wine, if not already added) into the slow cooker. Add the thyme and Dijon mustard, and give everything a gentle stir to combine. The liquid should come about halfway up the chicken—don’t worry if it doesn’t fully cover it. The chicken will release its own juices as it cooks.04
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Cover and cook on Low for 5.5–6 hours or on High for 3–3.5 hours. The chicken is done when it’s tender enough to shred easily with a fork. You’ll notice the sauce will be thin at this stage—that’s normal and exactly what we want before the final step.05
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Carefully remove the chicken thighs to a plate. Stir the heavy cream into the slow cooker—the sauce will immediately take on a creamy, luxurious look. If you’d like a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, then let it cook for another 15–20 minutes on High until thickened.06
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Shred the chicken with two forks or chop it into bite-sized pieces, then return it to the sauce. Stir to coat everything in that creamy, mushroomy goodness. Taste and adjust seasoning with more salt and pepper if needed.07
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Serve hot, garnished with a generous sprinkle of fresh parsley. Ladle plenty of that incredible sauce over each portion—it’s truly the best part.08
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