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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.

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)

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

Find it online: https://thefamilycooking.com/slow-cooker-portobello-mushroom-chicken/