By Maike Corbett | Published: March 22, 2024 | Modified: March 24, 2024
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This Slow Cooker Chicken Creamy Mushrooms recipe brings big flavors to your table with minimal effort, making dinner time a moment to look forward to. This recipe is for you if you're looking for a satisfying, delicious, stress-free family dinner meal.
We combine tender chicken with mushrooms, a few more veggies, add a delightful cream sauce, and use our slow cooker to allow it to do its magic.
The result is a new family favorite. PS: We're also sneaking in some spinach.
Table of Contents show
Slow Cooker Creamy Chicken and Mushrooms Recipe Highlights
- Simple to prepare slow cooker meal
- Creamy & comforting
- Full of 'hidden' vegetables
- Easily customizable.
- Next-day leftovers taste even better
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
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CHICKEN THIGHS bring juiciness and flavor that's hard to beat. You can also use chicken legs if you prefer.
HEAVY CREAM adds a smoothness to the sauce that coats every bite.
VEGETABLES mushrooms, red bell peppers, spinach introduce a variety of textures and tastes, as well as a splash of color to your plate. And if you like you can use fresh parsley for garnish.
SLURRY - We use chicken broth and all-purpose flour to thicken the sauce.
How To Make Slow Cooker Creamy Chicken and Mushrooms
Please check the printable recipe card below for more detailed instructions.
- Season chicken with salt and pepper. Brown in a skillet with olive oil, then move to a slow cooker.
- In the same skillet, cook onion and garlic until fragrant. Add mushrooms, spinach, and bell pepper until tender.
- Mix chicken broth, heavy cream, and flour. Pour this over the chicken and veggies in the slow cooker.
- Set the slow cooker on low for 5 hours until the chicken is tender and the sauce thickens.
- Taste and adjust seasoning. Garnish with parsley before serving.
Serving Suggestions
RICE OR PASTA - Serve over a bed of fluffy rice or your favorite pasta to soak up the creamy sauce.
CRUSTY BREAD - Perfect for dipping into the rich sauce.
VEGETABLES - A side of roasted broccoli, air fryer zucchini or green beans complements the dish nicely.
Planning and Leftovers
STORE - Keep leftovers in an airtight container in the refrigerator for up to 3 days.
FREEZE - Freeze portions in freezer-safe containers for up to 2 months.
REHEAT - Gently reheat in a saucepan over low heat, adding a little broth or water if necessary.
Recipe Success Tips
SEASONING- Feel free to adjust the seasoning according to your taste preferences. You can add herbs or spices, such as thyme, rosemary, or paprika, to enhance the flavor.
SPINACH- Adding spinach provides a nice boost of protein and a bit of color. You can substitute spinach for other leafy greens like kale or Swiss chard.
CREAM- The heavy cream contributes to the rich and creamy texture of the sauce. If you prefer a lighter version, you can use half-and-half or milk instead of heavy cream, but the sauce may be less thick and rich.
SAUCE- If you prefer a thicker sauce, mix an additional tablespoon of flour with a small amount of water or broth to create a slurry. Stir the slurry into the slow cooker or skillet in the last 30 minutes of cooking to thicken the sauce.
Commonly Asked Questions
Can I cook this chicken in a skillet or cast iron skillet?
Yes, brown the chicken in a large skillet with olive oil and set aside. In the same skillet, cook the chopped onion and minced garlic until softened. Add the sliced mushrooms and bell pepper strips and cook until golden. Return the chicken thighs to the skillet and add the spinach leaves. Add chicken broth, heavy cream, and flour. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes.
Can I make this recipe dairy-free?
Yes, you can make a dairy-free version by substituting the heavy cream with a non-dairy alternative like coconut milk. Keep in mind that the flavor and consistency of the sauce may be slightly different.
Can I use chicken breasts instead of thighs or legs?
Yes, you can use boneless, skinless chicken breasts if you prefer. However, keep in mind that chicken breasts tend to dry out more easily, so it's important not to overcook them. Reduce the cooking time to 3-4 hours on low or until the chicken breasts reach an internal temperature of 165°F (74°C).
More Easy and Delicious Slow Cooker Recipes
SLOW COOKER BEEF TERIYAKI
CROCKPOT BEEF AND NOODLES
SLOW COOKER CHICKEN SLIDERS
CROCKPOT SAUSAGE AND PEPPERS
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Slow Cooker Creamy Chicken and Mushrooms
Perfect for anyone looking to feed their family a nutritious and delicious dinner without spending hours in the kitchen. This recipe combines tender chicken thighs, fresh vegetables, and a rich, creamy sauce that basically cooks itself.
Servings: 4
PREP TIME: 15 minutes minutes
5 hours hours
TOTAL TIME: 5 hours hours 15 minutes minutes
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Ingredients
- 4 chicken thighs bone-in, skin-on
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 2 large red bell peppers sliced
- 4 cups spinach fresh
- 2 cups chicken broth
- 1 ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley fresh
Instructions
Preheat a large skillet over medium-high heat. Season the chicken thighs with salt and pepper to taste.
Add olive oil to the hot skillet and brown the chicken thighs on both sides until golden. Transfer them to the slow cooker.
Add the chopped onion and minced garlic to the same skillet and cook until softened and fragrant.
Add the sliced mushrooms, spinach, and bell pepper strips, and cook until golden.
Transfer the onion, garlic, mushroom, spinach, and bell pepper mixture to the crockpot with the chicken thighs.
Mix the chicken broth, heavy cream, and all-purpose flour in a small bowl until well combined. Pour this mixture over the chicken and vegetables in the crockpot.
Cover the crockpot and cook on low for 5 hours or until the chicken is tender and the sauce is thick and creamy.
Once done, adjust the seasoning with salt and pepper to taste. If desired, garnish with chopped fresh parsley before serving.
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Notes
SLOW COOKER TIME
ON LOW - 5 hours
ON HIGH - 3 hours
Nutrition
Calories: 662kcal | Carbohydrates: 18g | Protein: 26g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 214mg | Sodium: 871mg | Potassium: 938mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6954IU | Vitamin C: 121mg | Calcium: 126mg | Iron: 3mg
Author: Maike Corbett
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