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Crockpot Chicken and Mushrooms

This Crockpot Chicken and Mushrooms dish features tender chicken thighs and earthy mushrooms slowly cooked in savory broth with herbs, resulting in a juicy, fall-apart texture. The slow cooker transforms humble ingredients into a fragrant, comforting meal with rich flavors and a moist, hearty appearance. Perfect for a relaxing dinner that fills your home with warm, inviting aromas.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably with skin for crispy texture if browned first
  • 8 oz cremini or button mushrooms cleaned and sliced
  • 3 cloves garlic fresh, minced
  • 1 small onion chopped
  • 1 cup chicken broth or stock for richer flavor
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • to taste salt and pepper adjust to preference
  • 1/4 teaspoon smoked paprika optional, for depth
  • 2 tablespoons olive oil for searing
  • chopped fresh parsley for finishing
  • lemon to taste lemon juice optional, for brightness

Equipment

  • 6-quart crockpot
  • Skillet
  • Tongs
  • Spoon

Method
 

  1. Heat a tablespoon of olive oil in a skillet over medium-high heat until shimmering and fragrant.
  2. Place the chicken thighs skin-side down and sear until golden brown, about 4-5 minutes, then flip and sear the other side for another 4-5 minutes. Transfer the browned chicken to a plate and set aside.
  3. Add the chopped onion to the skillet and sauté until translucent and fragrant, about 3 minutes. Then, toss in the sliced mushrooms and cook for another 2-3 minutes until they begin to release their earthy aroma.
  4. Transfer the sautéed vegetables to the bottom of your crockpot, creating a flavorful base.
  5. Place the seared chicken thighs on top of the vegetables in the crockpot, skin-side up if you want crispy skin later.
  6. Pour the chicken broth over the chicken and vegetables. Sprinkle with minced garlic, thyme, smoked paprika (if using), salt, and pepper.
  7. Cover the crockpot and cook on low for 6-8 hours until the chicken is tender enough to shred easily and the mushrooms are soft and juicy.
  8. Once cooked, carefully remove the chicken thighs and shred or serve whole. Taste the sauce and adjust seasoning as needed.
  9. Finish by stirring in chopped parsley and a squeeze of lemon juice for brightness. Serve hot, spooning the mushrooms and sauce over the chicken.

Notes

For extra crispy skin, sear the chicken thighs until golden before slow cooking. Feel free to add other herbs like rosemary or a splash of white wine for additional depth. This dish pairs beautifully with crusty bread or over rice to soak up the flavorful sauce.