Slow Cooker Portobello Mushroom Chicken

Why You’ll Love This Recipe

This recipe combines the ease of slow cooking with the depth of earthy portobello mushrooms and tender chicken. It’s creamy, comforting, and packed with flavor. Plus, it requires minimal prep—just set it and forget it. Serve it over mashed potatoes, rice, or pasta for a hearty, complete meal the whole family will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Portobello mushrooms, sliced
• Onion, sliced
• Garlic, minced
• Chicken broth
• Heavy cream or cream cheese
• Dijon mustard (optional, for depth)
• Italian seasoning
• Salt and black pepper
• Olive oil or butter
• Fresh parsley for garnish (optional)

Directions

1. Lightly grease the inside of your slow cooker with nonstick spray or a small amount of olive oil.
2. In a skillet over medium heat, sauté the onions and mushrooms in olive oil or butter until softened, about 5–7 minutes. Add garlic and cook another 1 minute.
3. Place chicken breasts in the bottom of the slow cooker and season with salt, pepper, and Italian seasoning.
4. Add the sautéed mushroom mixture over the chicken.
5. Pour in the chicken broth and stir in the Dijon mustard, if using.
6. Cover and cook on low for 5–6 hours or on high for 2.5–3 hours, until the chicken is tender and cooked through.
7. In the last 30 minutes of cooking, stir in the cream or cream cheese until melted and smooth.
8. Adjust seasoning to taste. Serve hot, garnished with parsley if desired.

Servings and timing

This recipe serves 4–6 people. Prep time is about 10–15 minutes, and cook time is 5–6 hours on low or 2.5–3 hours on high, for a total time of approximately 6 hours (low) or 3 hours (high).

Variations

• Use boneless thighs for a richer flavor and even juicier result.
• Add spinach or kale during the last 30 minutes for extra greens.
• Swap cream for coconut milk for a dairy-free version.
• Stir in cooked pasta at the end to turn it into a one-pot meal.
• Add Parmesan cheese for extra richness and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use other types of mushrooms?

Yes, cremini, button, or shiitake mushrooms can also be used, but portobello gives the dish a meatier texture and richer flavor.

Do I need to sear the chicken first?

Searing is optional. You can add it directly to the slow cooker, but searing adds extra flavor if you have time.

Can I use cream cheese instead of heavy cream?

Yes, cream cheese adds a thicker, richer texture and blends well when added near the end.

Can I cook this on high instead of low?

Yes, cook on high for about 2.5 to 3 hours. The chicken should be tender and reach an internal temperature of 165°F (74°C).

Is this dish keto-friendly?

Yes, it’s naturally low in carbs—just serve it with cauliflower rice or greens to keep it keto.

Can I use frozen chicken?

It’s best to thaw chicken before using in the slow cooker for food safety and even cooking.

What can I serve this with?

It pairs beautifully with mashed potatoes, rice, egg noodles, or crusty bread to soak up the sauce.

Will the mushrooms get mushy?

No, portobello mushrooms hold up well in slow cooking and add a hearty bite to the dish.

Can I make this dairy-free?

Yes, use coconut milk or a dairy-free cream substitute. Omit any cheese.

Can I thicken the sauce?

If the sauce is too thin, remove the lid for the last 30 minutes or stir in a cornstarch slurry.

Conclusion

Slow Cooker Portobello Mushroom Chicken is a delicious, fuss-free dish that brings comfort and deep flavor to your dinner table. With its creamy mushroom sauce and tender chicken, it’s the perfect recipe to warm you up and fill you up—all with minimal prep and cleanup. Whether served over pasta or enjoyed on its own, this meal is sure to be a regular in your rotation.

Slow Cooker Portobello Mushroom Chicken

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Slow Cooker Portobello Mushroom Chicken is a creamy, savory dish made with tender chicken and hearty portobello mushrooms, all simmered together in a rich, flavorful sauce. A comforting and easy slow cooker meal perfect for weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 8 oz portobello mushrooms, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream or 4 oz cream cheese
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste
• 1 tablespoon olive oil or butter
• Fresh parsley for garnish (optional)

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Instructions

1. Lightly grease the slow cooker with nonstick spray or olive oil.
2. In a skillet, heat olive oil or butter over medium heat. Sauté onions and mushrooms for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
3. Place chicken in the slow cooker and season with salt, pepper, and Italian seasoning.
4. Top with the sautéed mushrooms and onions.
5. Pour in chicken broth and stir in Dijon mustard if using.
6. Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until chicken is tender and cooked through.
7. In the last 30 minutes, stir in heavy cream or cream cheese until melted and well incorporated.
8. Taste and adjust seasoning. Serve hot, garnished with chopped parsley if desired.

Notes

• Portobello mushrooms add a rich, meaty texture—other mushrooms can be substituted.
• Use chicken thighs for more flavor and juiciness.
• To thicken the sauce, use cream cheese or stir in a cornstarch slurry at the end.
• Add spinach or kale in the final 30 minutes for extra veggies.
• Pairs well with mashed potatoes, rice, or egg noodles.

Nutrition

• Serving Size: 1.5 cups
• Calories: 360
• Sugar: 3g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 125mg