Crockpot Chicken, Mushrooms and Potatoes Recipe

Looking for an easy and hearty meal? This Crockpot Chicken with Mushrooms and Potatoes is the perfect comfort food. Tender chicken thighs, earthy mushrooms, and soft, flavorful potatoes come together in a slow cooker for a meal that requires minimal prep yet delivers maximum flavor. With a few ingredients and a slow cooker, you’ll have a delicious dinner that’s great for busy weeknights or even a relaxed weekend meal.

Crockpot Chicken, Mushrooms, and Potatoes Recipe

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Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

6

hours 
Calories

436

kcal
Total time

6

hours 

15

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 4 chicken thighs

  • 450 g 1 lb baby potatoes

  • 225 g 8 oz mushrooms

  • 1 1 onion

  • 3 3 garlic cloves

  • 1 tablespoon 1 tablespoon olive oil

  • 240 ml 1 cup chicken broth

  • 60 ml 1/4 cup heavy cream

  • 1 teaspoon 1 teaspoon dried thyme

  • 1 teaspoon 1 teaspoon dried rosemary

  • 1 teaspoon 1 teaspoon paprika

  • Salt and pepper to taste

Equipment

  • Crockpot
  • Cutting board
  • knife
  • Measuring cups (for USA)
  • Spoon
  • Frying pan

Directions

  • Slice the mushrooms, halve or quarter the baby potatoes, chop the onion, and mince the garlic.
  • Sprinkle the chicken thighs with paprika, thyme, rosemary, salt, and pepper on both sides.
  • (Optional) Heat 1 tablespoon of olive oil in a frying pan over medium heat. Brown the chicken thighs for 2-3 minutes per side until golden brown. This step is optional but adds extra depth of flavor.
  • Place the chopped onions, garlic, potatoes, and mushrooms at the bottom of the crockpot.
  • Place the seasoned chicken thighs on top of the vegetables.
  • Pour the chicken broth over everything. If you want a creamier dish, add the heavy cream now.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the potatoes are cooked through.
  • Once done, garnish with freshly chopped parsley if desired.

Notes

  • For a thicker sauce: Remove the chicken and vegetables when done, and stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water to the remaining liquid. Cook on high for an additional 10 minutes until the sauce thickens.

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