Slow Cooked Chicken in Creamy Mushroom Sauce
Tender chicken thighs simmered to perfection in a savory, garlic-infused mushroom sauce. This dump-and-go dinner is effortless, creamy, and perfect for busy weeknights.
Equipment
- Slow Cooker (6 Quart)
- Skillet (Optional)
- Chef's knife
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless)
- 10 oz Cremini mushrooms (sliced thick)
- 3 cloves Garlic (minced)
- 1 cup Chicken broth (low sodium)
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 0.5 tsp Salt (plus more to taste)
- 0.5 tsp Black pepper
- 0.75 cup Heavy cream
- 1 tbsp Cornstarch (optional, for thickening)
- 1 tbsp Fresh parsley (chopped, for garnish)
- 1 tbsp Olive oil (if searing)
Instructions
- Prep: Slice the mushrooms and mince the garlic.
- Sear (Optional): Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear for 2 minutes per side until golden.
- Layer: Place chicken thighs at the bottom of the slow cooker. Top with sliced mushrooms, minced garlic, thyme, rosemary, salt, and pepper.
- Pour: Pour the chicken broth over the ingredients. Do not stir yet.
- Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Finish: 30 minutes before serving, stir in the heavy cream. If you prefer a thicker sauce, mix cornstarch with 1 tbsp water and stir it in. Cook on HIGH for the final 30 minutes uncovered.
- Serve: Garnish with fresh parsley and serve hot over mashed potatoes or pasta.
Notes
For an extra depth of flavor, deglaze your searing pan with a splash of white wine and pour those drippings into the slow cooker along with the broth.