28+ Healthy Crockpot Chicken and Mushroom Recipes for Any Meal

If you’re looking for a way to elevate your crockpot game, chicken and mushrooms are an unbeatable combination.

These two ingredients work wonderfully together, creating dishes that are rich, flavorful, and incredibly easy to prepare.

Whether you’re a seasoned slow-cooker pro or a beginner looking for new recipes, you’ll find a variety of options that are sure to impress.

With the magic of the crockpot, you can set it and forget it, while your kitchen fills with delicious aromas.

From hearty stews to creamy casseroles, there’s no shortage of ways to incorporate chicken and mushrooms into your meal planning.

In this blog, we’ve rounded up more than 28 irresistible crockpot chicken and mushroom recipes that will save you time without compromising on flavor.

These recipes range from comforting classics to innovative new ideas that can quickly become family favorites.

No matter the occasion, these easy-to-follow recipes can be adapted to suit your tastes and dietary preferences.

Get ready to enjoy tender chicken, savory mushrooms, and plenty of flavorful meals that practically cook themselves!

28+ Healthy Crockpot Chicken and Mushroom Recipes for Any Meal

Crockpot chicken and mushroom recipes are the ultimate solution for busy days when you still want a hearty, flavorful meal.

The slow cooking process brings out the best in both ingredients, making them a perfect pairing for any type of dish you crave.

Whether you prefer creamy casseroles or savory stews, these recipes will bring comfort and satisfaction to your table with minimal effort.

With over 28 delicious recipes to try, you’ll never run out of meal ideas for your slow cooker.

It’s time to let the crockpot do the work and enjoy the delicious, tender meals that await.

Creamy Garlic Parmesan Crockpot Chicken with Mushrooms

This rich and creamy garlic Parmesan chicken with mushrooms is the perfect set-it-and-forget-it meal. The slow cooker allows the chicken to become tender and juicy while absorbing all the flavors of the creamy garlic sauce. With a hint of Parmesan cheese and mushrooms adding depth, this dish is a comforting, satisfying dinner that pairs well with pasta, rice, or mashed potatoes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp butter
• 1 tbsp olive oil
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil and butter in a skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer to the slow cooker.
2. In the same skillet, sauté the mushrooms and garlic for 2 minutes, then add them to the slow cooker.
3. In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, thyme, oregano, salt, and black pepper. Pour over the chicken and mushrooms.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
5. If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the slow cooker 30 minutes before serving.
6. Garnish with fresh parsley and serve over pasta, rice, or mashed potatoes.

This creamy garlic Parmesan chicken with mushrooms is a wonderful meal that brings restaurant-quality flavors to your home with minimal effort. The combination of garlic, Parmesan, and tender mushrooms creates an irresistible sauce that will have everyone coming back for seconds.

Slow Cooker Chicken Marsala with Mushrooms

Chicken Marsala is a classic Italian dish that becomes even easier to prepare in the slow cooker. This dish features juicy chicken breasts simmered in a flavorful Marsala wine sauce with mushrooms, creating a rich and elegant meal. With minimal prep time, you can enjoy a gourmet dinner at home without spending hours in the kitchen.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1 cup Marsala wine
• ½ cup chicken broth
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tsp dried basil
• 1 tsp dried parsley
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp butter
• 2 tbsp flour (for thickening)
• Fresh parsley, for garnish

Instructions:

1. Lightly season the chicken breasts with salt and pepper.
2. Heat 1 tablespoon of butter in a skillet over medium heat and sear the chicken for 2-3 minutes per side until golden brown. Transfer to the slow cooker.
3. In the same skillet, add the remaining butter and sauté the onions, garlic, and mushrooms until softened. Pour them over the chicken in the slow cooker.
4. Add the Marsala wine, chicken broth, basil, and parsley. Stir gently to combine.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
6. For a thicker sauce, mix the flour with a little water and stir it in 30 minutes before serving.
7. Garnish with fresh parsley and serve with pasta, rice, or roasted vegetables.

Slow Cooker Chicken Marsala is a sophisticated yet simple dish that offers deep, savory flavors. The slow cooking process allows the Marsala wine and mushrooms to infuse the chicken with a rich, slightly sweet taste, making this meal a delightful option for any special occasion or cozy dinner at home.

Crockpot Chicken and Mushroom Stroganoff

If you’re craving a creamy, comforting meal, this slow cooker chicken and mushroom stroganoff is the perfect choice. Tender chicken pieces, earthy mushrooms, and a creamy, tangy sauce come together to create a dish that is both rich and satisfying. Serve it over egg noodles, rice, or mashed potatoes for a hearty dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup sour cream
• ½ cup cream cheese, softened
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp flour (for thickening)
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Heat the butter in a skillet over medium heat and sauté the onions, garlic, and mushrooms until softened. Transfer to the slow cooker.
2. Add the chicken pieces, chicken broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
4. In a bowl, mix the sour cream and cream cheese until smooth. Stir it into the slow cooker along with the flour to thicken the sauce.
5. Let cook for another 20-30 minutes, then serve over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.

This Crockpot Chicken and Mushroom Stroganoff is a warm and comforting dish that combines creamy, tangy flavors with perfectly cooked chicken and mushrooms. The slow cooker makes it incredibly easy to prepare, giving you a delicious home-cooked meal with minimal effort. It’s the ultimate comfort food for a cozy night in!

Crockpot Chicken and Mushroom Casserole

This chicken and mushroom casserole is a perfect comfort food dish that combines tender chicken, savory mushrooms, and a creamy, cheesy sauce. With the slow cooker doing all the work, this casserole is both easy to make and incredibly satisfying. It’s the ideal dinner for busy weeknights when you want something hearty and delicious.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup mushrooms, sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• ½ cup chicken broth
• 1 small onion, chopped
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 cups cooked rice (or egg noodles)
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. In a bowl, combine the cream of mushroom soup, sour cream, chicken broth, garlic powder, salt, and pepper. Mix well and pour over the chicken.
3. Add the chopped onion and sliced mushrooms on top.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. About 20 minutes before serving, stir in the cooked rice or egg noodles, then top with shredded cheddar cheese.
6. Cover and cook for an additional 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve.

This Crockpot Chicken and Mushroom Casserole is a quick and easy meal that feels like a warm hug on a plate. The creamy sauce and melted cheese create a satisfying texture, while the mushrooms add an earthy flavor. It’s a great way to enjoy a comforting, all-in-one meal with minimal prep.

Slow Cooker Chicken with Creamy Mushroom Sauce

A simple yet elegant dish, this slow cooker chicken with creamy mushroom sauce is rich in flavor and incredibly easy to make. The combination of juicy chicken and creamy mushroom sauce creates a comforting, indulgent meal that’s perfect for busy days when you want a gourmet dinner with minimal effort.

Ingredients:

• 4 boneless, skinless chicken thighs
• 8 oz mushrooms, sliced
• 1 cup heavy cream
• ½ cup chicken broth
• 2 tbsp Dijon mustard
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Place the chicken thighs in the slow cooker.
2. In a skillet, melt butter over medium heat and sauté the onions, garlic, and mushrooms until softened. Transfer to the slow cooker.
3. In a bowl, whisk together heavy cream, chicken broth, Dijon mustard, thyme, rosemary, salt, and pepper. Pour the mixture over the chicken.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Before serving, garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.

This Slow Cooker Chicken with Creamy Mushroom Sauce is an ideal dinner for a cozy evening. The rich and velvety sauce adds depth of flavor, while the chicken remains tender and juicy. It’s a perfect meal for any occasion, and its simplicity makes it easy to prepare even on the busiest days.

Crockpot Chicken and Mushroom Risotto

This crockpot chicken and mushroom risotto combines the creamy, comforting texture of risotto with the heartiness of chicken and mushrooms. The slow cooker does all the stirring, resulting in a rich and satisfying meal that’s perfect for dinner or special occasions.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 1 cup Arborio rice
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup dry white wine (optional)
• 1 cup heavy cream
• ½ cup Parmesan cheese
• 2 tbsp butter
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. Place the diced chicken breasts, Arborio rice, mushrooms, onion, and garlic in the slow cooker.
2. In a bowl, mix the chicken broth, white wine (if using), heavy cream, thyme, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
3. Cover and cook on low for 3-4 hours, stirring occasionally, until the rice is tender and the liquid is absorbed.
4. Once the risotto is done, stir in the Parmesan cheese and butter until creamy.
5. Garnish with fresh parsley and serve.

This Crockpot Chicken and Mushroom Risotto offers the creamy, flavorful comfort of traditional risotto with the convenience of slow cooking. The mushrooms and chicken add hearty elements, while the Parmesan brings richness to every bite. It’s the perfect dish for a special dinner with minimal effort.

Crockpot Chicken and Mushroom Soup

This crockpot chicken and mushroom soup is the ultimate comfort food, perfect for chilly evenings. Tender chicken, earthy mushrooms, and a creamy broth combine to create a filling, warming soup that is both nourishing and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil and butter in a skillet over medium heat. Sauté the onions, garlic, and mushrooms until softened, about 3-4 minutes. Transfer to the slow cooker.
2. Add the chicken breasts to the slow cooker, followed by the chicken broth, thyme, salt, and pepper. Stir gently to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
4. Remove the chicken from the slow cooker, shred it, and return it to the soup.
5. Stir in the heavy cream and cook for an additional 20 minutes.
6. Garnish with fresh parsley and serve with warm bread.

This Crockpot Chicken and Mushroom Soup is a cozy, creamy dish that is perfect for any cold day. The combination of tender chicken, earthy mushrooms, and a velvety broth makes this soup both comforting and indulgent. It’s a great way to enjoy a warm, nourishing meal with minimal preparation.

Slow Cooker Chicken and Mushroom Tacos

For a fun twist on taco night, these slow cooker chicken and mushroom tacos bring together the savory flavors of chicken and mushrooms, cooked in a flavorful sauce. This dish is quick, easy, and full of delicious possibilities for toppings, making it a family favorite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 tbsp lime juice
• 8 small flour tortillas
• Toppings: shredded lettuce, cheese, sour cream, salsa, avocado

Instructions:

1. Place the chicken breasts, mushrooms, onion, and garlic in the slow cooker.
2. Sprinkle the taco seasoning over the ingredients and pour the chicken broth and lime juice over the top.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easy to shred.
4. Shred the chicken with two forks and stir it into the sauce.
5. Serve the chicken and mushrooms in tortillas with your favorite toppings.

Slow Cooker Chicken and Mushroom Tacos are a simple and fun way to enjoy taco night with a twist. The tender chicken and mushrooms create a hearty, flavorful filling that pairs perfectly with fresh toppings. It’s an easy meal that everyone will love, and it’s perfect for a casual dinner or gathering.

Crockpot Chicken and Mushroom Alfredo

This creamy Crockpot Chicken and Mushroom Alfredo is a rich and satisfying dish that combines tender chicken with earthy mushrooms in a velvety Alfredo sauce. The slow cooker makes it easy to prepare, allowing the flavors to meld together beautifully. Serve this dish over your favorite pasta for a filling meal that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 1 lb fettuccine or your favorite pasta
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil and butter in a skillet over medium heat. Sauté the onions, garlic, and mushrooms until softened, about 3-4 minutes. Transfer to the slow cooker.
2. Place the chicken breasts in the slow cooker and sprinkle with basil, oregano, salt, and pepper.
3. In a bowl, whisk together heavy cream, chicken broth, and Parmesan cheese. Pour over the chicken and mushrooms.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
5. About 30 minutes before serving, cook the pasta according to the package instructions and drain.
6. Shred the chicken in the slow cooker and stir to combine. Serve the chicken and mushroom Alfredo over the pasta.
7. Garnish with fresh parsley and serve.

This Crockpot Chicken and Mushroom Alfredo is the perfect creamy comfort food. The slow cooking process infuses the chicken with flavor, while the mushrooms add richness. It’s an easy way to enjoy a delicious homemade Alfredo dish without much effort.

Crockpot Chicken and Mushroom Quinoa

For a healthier, protein-packed meal, this Crockpot Chicken and Mushroom Quinoa is the perfect option. The quinoa absorbs the savory flavors from the chicken and mushrooms, while the chicken stays moist and tender. It’s an ideal dinner for those looking to enjoy a wholesome meal with minimal fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley, for garnish

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the quinoa, mushrooms, onion, and garlic.
3. Pour the chicken broth over the ingredients, then add the thyme, rosemary, salt, and pepper.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken from the slow cooker, shred it, and return it to the quinoa mixture.
6. Stir in the lemon juice and garnish with fresh parsley before serving.

Crockpot Chicken and Mushroom Quinoa is a hearty yet light meal that’s packed with protein and flavor. The quinoa adds a nutritious base, while the chicken and mushrooms infuse it with a savory taste. It’s a perfect option for those looking for a healthier alternative to traditional grain-based meals.

Crockpot Chicken and Mushroom Stew

This Crockpot Chicken and Mushroom Stew is a comforting, soul-warming meal that’s perfect for chilly days. The chicken becomes tender while simmering in a flavorful broth with mushrooms, vegetables, and herbs. It’s a hearty stew that pairs well with crusty bread for a complete meal.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp salt
• ½ tsp black pepper
• 1 bay leaf
• 1 tbsp olive oil
• 2 tbsp flour (optional, for thickening)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Sauté the onions, carrots, celery, and mushrooms until softened, about 5 minutes. Transfer to the slow cooker.
2. Add the chicken thighs, chicken broth, thyme, parsley, salt, pepper, and bay leaf to the slow cooker.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
4. If you want a thicker stew, whisk the flour with a little water and stir it into the stew 30 minutes before serving.
5. Remove the bay leaf before serving.

This Crockpot Chicken and Mushroom Stew is the perfect balance of hearty and healthy. The chicken and vegetables cook to perfection in the slow cooker, while the mushrooms add an earthy richness. It’s a filling and flavorful stew that’s perfect for a comforting dinner.

Slow Cooker Chicken and Mushroom Stir Fry

This Slow Cooker Chicken and Mushroom Stir Fry takes the classic stir fry flavors and turns it into a convenient slow-cooked dish. The chicken and mushrooms soak up the savory sauce, resulting in a dish that’s tender, full of flavor, and ready to be served over rice for an easy dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, sliced into strips
• 8 oz mushrooms, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 tsp cornstarch (optional, for thickening)
• 2 tbsp sesame seeds
• Cooked rice, for serving

Instructions:

1. Place the chicken strips, mushrooms, onion, garlic, and bell pepper in the slow cooker.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and ginger. Pour the mixture over the chicken and vegetables.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
4. If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the sauce 30 minutes before serving.
5. Serve the stir fry over cooked rice and garnish with sesame seeds.

Slow Cooker Chicken and Mushroom Stir Fry is a quick and flavorful dish that’s made even easier by the slow cooker. The savory sauce combines perfectly with the tender chicken and mushrooms, creating a delicious meal with minimal prep. It’s a great option for busy weeknights.

Crockpot Chicken and Mushroom Pizza

If you love pizza but want a more filling and savory twist, this Crockpot Chicken and Mushroom Pizza is an excellent option. The chicken and mushrooms cook in the slow cooker to create a flavorful base, and then you can top it with cheese and your favorite pizza ingredients. This unique dish is perfect for pizza night or when you want a fun, hearty dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 1 cup pizza sauce
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil, for garnish
• Pizza crust (store-bought or homemade)

Instructions:

1. Place the chicken breasts in the slow cooker and top with the mushrooms, onion, pizza sauce, Italian seasoning, and garlic powder.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
3. Shred the chicken in the slow cooker and mix with the sauce and vegetables.
4. Preheat your oven to 400°F (200°C). Roll out the pizza crust and transfer it to a baking sheet.
5. Spread the chicken and mushroom mixture over the pizza crust, then top with mozzarella and Parmesan cheeses.
6. Bake in the oven for 10-15 minutes, until the crust is golden and the cheese is melted and bubbly.
7. Garnish with fresh basil and serve.

Crockpot Chicken and Mushroom Pizza is a delicious and unique twist on traditional pizza night. The slow-cooked chicken and mushrooms create a flavorful topping that pairs perfectly with the melted cheese. It’s an easy way to enjoy pizza with a twist while saving time on prep.

Crockpot Chicken and Mushroom Goulash

This Crockpot Chicken and Mushroom Goulash combines tender chicken with hearty mushrooms in a rich tomato-based sauce. It’s a comforting, rustic dish that’s packed with flavor and perfect for those who love a good one-pot meal. The slow cooker ensures the chicken stays tender while the sauce thickens and becomes even more delicious over time.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken broth
• 2 tbsp paprika
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp sugar
• 1 tbsp olive oil
• 1 cup elbow macaroni or pasta of choice
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions, garlic, and mushrooms until softened, about 4 minutes. Transfer to the slow cooker.
2. Add the cubed chicken breasts, diced tomatoes, tomato paste, chicken broth, paprika, thyme, salt, pepper, and sugar to the slow cooker. Stir well.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. About 20 minutes before serving, cook the macaroni according to package instructions and drain.
5. Stir the cooked macaroni into the slow cooker, then garnish with fresh parsley before serving.

This Crockpot Chicken and Mushroom Goulash is a comforting and filling meal that’s perfect for cozy dinners. The combination of tender chicken, earthy mushrooms, and a rich tomato sauce is both flavorful and satisfying. It’s an easy, hearty dish that’s sure to please everyone at the table.

Crockpot Chicken and Mushroom Baked Potatoes

For a fun twist on a classic baked potato, these Crockpot Chicken and Mushroom Baked Potatoes make an incredible, filling meal. The chicken, mushrooms, and creamy sauce cook together in the slow cooker, then are served over baked potatoes for a hearty and satisfying dish that’s perfect for any night of the week.

Ingredients:

• 4 medium russet potatoes
• 4 boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese
• Sour cream, for topping
• Fresh chives, for garnish

Instructions:

1. Pierce the potatoes with a fork and cook them in the slow cooker on low for 7-8 hours, until tender.
2. In a separate pan, heat olive oil over medium heat and sauté the onions, garlic, and mushrooms until softened, about 4 minutes.
3. Add the diced chicken, chicken broth, heavy cream, thyme, salt, and pepper to the slow cooker and cook on low for 4-5 hours, until the chicken is tender and cooked through.
4. Once the potatoes are done, slice them open and fluff the insides with a fork.
5. Top the baked potatoes with the creamy chicken and mushroom mixture, then sprinkle with shredded cheddar cheese.
6. Garnish with sour cream and fresh chives before serving.

Crockpot Chicken and Mushroom Baked Potatoes are a filling and delicious meal that combines comfort food with ease. The tender chicken and savory mushrooms create a creamy topping that pairs perfectly with the fluffy baked potatoes. This dish is great for a quick, hearty meal that feels indulgent without being complicated.

Crockpot Chicken and Mushroom Stir-Fry Soup

This Crockpot Chicken and Mushroom Stir-Fry Soup takes the flavors of a stir-fry and turns them into a warming, comforting soup. It’s full of tender chicken, mushrooms, and vibrant vegetables, all simmered in a flavorful broth. It’s a delicious way to enjoy the flavors of stir-fry in a more cozy, soup format.

Ingredients:

• 4 boneless, skinless chicken breasts, thinly sliced
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 2 carrots, peeled and sliced
• 1 red bell pepper, sliced
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 1 tsp dried chili flakes (optional)
• ½ tsp salt
• ½ tsp black pepper
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken, mushrooms, onion, carrots, and red bell pepper in the slow cooker.
2. In a bowl, whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, chili flakes, salt, and pepper. Pour over the chicken and vegetables.
3. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender.
4. Garnish with fresh cilantro before serving.

Crockpot Chicken and Mushroom Stir-Fry Soup is a unique and flavorful dish that brings the best of stir-fry flavors into a soothing soup. It’s easy to make and can be customized with your favorite vegetables. The combination of savory broth, tender chicken, and mushrooms makes for a comforting and satisfying meal.

Crockpot Chicken and Mushroom Meatballs

These Crockpot Chicken and Mushroom Meatballs are a great way to enjoy a healthier version of meatballs with a rich and flavorful sauce. The mushrooms add moisture and umami to the chicken, while the slow cooker helps the meatballs become tender and juicy. Perfect for a hearty meal or as an appetizer for parties.

Ingredients:

• 1 lb ground chicken
• 8 oz mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup breadcrumbs
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• 1 jar (24 oz) marinara sauce
• Fresh basil, for garnish

Instructions:

1. In a bowl, combine the ground chicken, mushrooms, onion, garlic, egg, breadcrumbs, salt, pepper, and Italian seasoning.
2. Form the mixture into meatballs (about 1-2 inches in size).
3. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides, about 5 minutes. Transfer to the slow cooker.
4. Pour the marinara sauce over the meatballs in the slow cooker.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the meatballs are cooked through.
6. Garnish with fresh basil and serve over pasta, rice, or as an appetizer.

Crockpot Chicken and Mushroom Meatballs are a healthier take on a classic favorite. The mushrooms help keep the meatballs moist while adding an extra layer of flavor. This dish is versatile and can be served in many ways, whether with pasta, rice, or as a party snack.

Crockpot Chicken and Mushroom Risotto with Parmesan

This Crockpot Chicken and Mushroom Risotto is the perfect way to enjoy a creamy, rich risotto with minimal effort. The slow cooker ensures the rice cooks perfectly, while the chicken and mushrooms add depth and flavor to the dish. It’s a delicious and comforting meal that feels like a special treat.

Ingredients:

• 4 boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 cup Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup white wine (optional)
• 1 cup heavy cream
• ½ cup Parmesan cheese
• 1 tbsp butter
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• Fresh parsley, for garnish

Instructions:

1. Place the diced chicken, mushrooms, Arborio rice, onion, and garlic in the slow cooker.
2. In a bowl, whisk together chicken broth, white wine (if using), heavy cream, thyme, salt, and pepper. Pour over the rice and chicken mixture.
3. Cover and cook on low for 3-4 hours, stirring occasionally, until the rice is tender and creamy.
4. Once cooked, stir in the Parmesan cheese and butter until the risotto is creamy and well-mixed.
5. Garnish with fresh parsley before serving.

Crockpot Chicken and Mushroom Risotto with Parmesan is a rich and flavorful dish that’s creamy and satisfying. The slow cooker does all the hard work, making it a convenient and easy-to-prepare meal. The chicken and mushrooms enhance the overall flavor, making this a comforting dish perfect for any occasion.

Note: More recipes are coming soon!