Creamy Mushroom and Garlic Slow Cooker Chicken Thighs feature tender chicken simmered in a luscious cream sauce with earthy mushrooms and robust garlic. This easy crock pot dish delivers rich, savory comfort with minimal effort, perfect for a hearty dinner that warms the soul and fills your home with inviting aromas.
Recipe Tips and Tricks
- Mushroom Browning: Sauté mushrooms briefly before adding to the crock pot—it enhances their flavor and reduces excess moisture for a richer sauce.
- Garlic Timing: Add half the garlic at the start and the rest in the last hour to layer fresh and mellow garlic notes.
- Creamy Texture: Stir in the heavy cream at the end to keep it smooth and prevent curdling—low heat is key.
- Thickening Sauce: If you like a thicker sauce, mix in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) in the last 30 minutes.
- Chicken Check: Use a meat thermometer to ensure thighs reach 165°F—they’ll stay juicy and tender without overcooking.
Why You’ll Love This Recipe
You’re going to fall head over heels for this Creamy Mushroom and Garlic Slow Cooker Chicken Thighs recipe—it’s the ultimate comfort food made ridiculously easy! Imagine coming home to the heavenly scent of tender chicken thighs nestled in a velvety cream sauce, bursting with the earthy goodness of mushrooms and the warm, aromatic punch of garlic. The slow cooker does all the work, turning simple ingredients into a dish that feels like a hug on a plate—rich, savory, and oh-so-satisfying. You’ll love how the boneless, skinless chicken thighs stay succulent and soak up the creamy mushroom sauce, creating a melt-in-your-mouth experience that’s pure bliss. It’s hearty enough to warm you up on a chilly night, yet elegant enough to impress at a dinner gathering. Serve it over mashed potatoes, rice, or pasta, and watch everyone dig in with delight—the sauce clings to every bite, delivering garlicky goodness in spades. Plus, it’s a breeze to make—just toss everything in the crock pot and let it simmer away while you go about your day. This isn’t just a meal—it’s a cozy, flavorful escape that’ll have you counting down to dinnertime and savoring every creamy, delicious spoonful!
Creamy Mushroom and Garlic Slow Cooker Chicken Thighs
Tender chicken thighs in a creamy mushroom-garlic sauce, slow-cooked for comfort.
Ingredients
- 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
- 8 ounces cremini mushrooms, sliced
- 1 cup heavy cream
- 4 garlic cloves, minced (divided)
- 1 medium yellow onion, diced
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Creamy Mushroom and Garlic Slow Cooker Chicken Thighs going—it’s going to be a cozy, delicious treat! First, let’s give those mushrooms a little love. Heat your butter in a skillet over medium-high heat until it’s melted and bubbly, then toss in the sliced cremini mushrooms. Sauté them for about 5 minutes, stirring now and then, until they’re golden and fragrant—don’t crowd the pan, let them brown! Add half the minced garlic (2 cloves) in the last minute to wake up that garlicky goodness. Set them aside—they’re going to bring such a rich flavor to our dish!
- Now, grab your slow cooker and layer in the boneless, skinless chicken thighs—no need to chop, they’ll break apart later. Sprinkle them with a pinch of salt, pepper, and the dried thyme—it’s the earthy hug this dish needs. Scatter the diced onion over the top—it’ll melt into the sauce as it cooks—then add those sautéed mushrooms and garlic, spreading them out evenly.
- Pour in the chicken broth—it’s the savory base that’ll keep everything juicy. Pop the lid on, set your slow cooker to low for 6 hours (or high for 3 hours if you’re short on time), and let it work its magic. Your kitchen’s going to fill with the most comforting mushroom-garlic aroma—pure heaven!
- When the time’s almost up—about 30 minutes before the end—stir in the heavy cream, the remaining minced garlic (2 cloves for a fresh kick), and the grated Parmesan. Give it a gentle stir to blend that creamy goodness into the sauce, then let it finish cooking. The chicken should be tender enough to shred with a fork—check it’s at 165°F if you’re using a thermometer. Stir again to mix everything, breaking the thighs into bite-sized pieces if you like (they might fall apart on their own—that’s perfect!).
- Taste and adjust with a little more salt or pepper if needed, then sprinkle that fresh chopped parsley over the top—it’s the bright, green finish that makes it pop. Serve it up hot over mashed potatoes, rice, or noodles—whatever you’re craving to soak up that luscious sauce. You’ve just made a dish that’s creamy, garlicky, and oh-so-comforting—dig in and enjoy every rich, delicious bite!
Notes
- Sautéing the mushrooms is optional but highly recommended—it deepens the flavor big time!
- Leftovers reheat beautifully—the sauce gets even more flavorful overnight.
- Serve with crusty bread on the side to mop up every last drop of that creamy goodness.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 460Total Fat 31gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 14gCholesterol 243mgSodium 419mgCarbohydrates 6gFiber 1gSugar 3gProtein 41g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Boneless Skinless Chicken Thighs: These are the heart of the dish—juicy and forgiving in the slow cooker, they stay tender without drying out. Look for fresh, uniform pieces.
- Cremini Mushrooms: Also called brown or baby bella, these bring an earthy, meaty flavor—slice them evenly for consistent cooking.
- Heavy Cream: The key to the creamy sauce, heavy cream adds richness—use full-fat for the best texture and flavor.
- Garlic: Freshly minced garlic is essential—its robust, warm flavor defines the dish. Use plump, firm cloves.
- Yellow Onion: Adds a sweet-savory base—dice it finely so it melts into the sauce as it cooks.
- Chicken Broth: Provides a savory foundation—low-sodium lets you control the saltiness, balancing the cream.
- Butter: A pat of unsalted butter enhances the mushrooms’ flavor when sautéing—adds a touch of richness too.
- Thyme: Dried thyme brings an earthy, herbal note—fresh sprigs work too if you have them.
- Parmesan Cheese: Grated Parmesan melts into the sauce, adding a nutty, salty depth—freshly grated is best.
- Parsley: Fresh chopped parsley finishes the dish with a bright, green lift—flat-leaf offers the most flavor.
Variations and Substitutions
- Protein Swap: Use boneless chicken breasts for a leaner option, or bone-in thighs for extra flavor—adjust cooking time slightly for breasts.
- Mushroom Options: Swap cremini for shiitake for a woodsy twist, or white button mushrooms for a milder taste—mix varieties for complexity.
- Cream Alternatives: Use half-and-half for a lighter sauce, or coconut milk for a dairy-free version with a subtle tropical note.
- Herb Variations: Replace thyme with rosemary for a piney depth, or oregano for a Mediterranean vibe—fresh or dried both work.
- Cheese Substitutes: Swap Parmesan for Gruyère for a nuttier melt, or omit for a simpler cream sauce.
- Veggie Additions: Add spinach or kale in the last 30 minutes for greenery, or diced carrots for sweetness—keep pieces small.
- Spice Boost: Stir in a pinch of red pepper flakes or smoked paprika for a subtle kick—adjust to your heat preference.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat gently on the stove or microwave with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge and reheat slowly to keep the sauce smooth.
- Make-Ahead: Prep ingredients the night before and store in the fridge; assemble in the crock pot in the morning for an easy start.
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