Creamy Mushroom and Spinach Chicken in the Crockpot features tender chicken breasts in a velvety sauce with earthy mushrooms and fresh spinach. Slow-cooked with garlic and Parmesan, this dish offers a rich, comforting flavor—perfect for a hearty dinner that warms your home with savory aromas.
Recipe Tips and Tricks
- Mushroom Sauté: Brown mushrooms in a skillet first—enhances their flavor; skip if you’re short on time.
- Spinach Timing: Add spinach in the last 30 minutes—keeps it vibrant and prevents overcooking.
- Sauce Thickness: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end if you want it thicker.
- Cheese Melt: Add Parmesan gradually—half during cooking, half at the end—for a smooth, cheesy finish.
- Chicken Check: Use a meat thermometer (165°F)—ensures the chicken is cooked through without drying out.
Why You’ll Love This Recipe
You’re going to absolutely adore this Creamy Mushroom and Spinach Chicken Crockpot Recipe—it’s a cozy, creamy dream that’ll make your dinner feel like a warm hug! Imagine coming home to the irresistible scent of tender chicken simmering in a rich, velvety sauce, mingling with the earthy goodness of mushrooms and the fresh pop of spinach, all wrapped up in a garlicky, Parmesan-kissed embrace. You’ll love how this recipe takes simple ingredients and transforms them into a comforting masterpiece with the magic of the slow cooker—no fuss, no mess, just pure deliciousness waiting for you.
It’s perfect for those chilly evenings when you crave something hearty yet easy, or a busy day when you want a home-cooked meal without the hassle. The chicken comes out so juicy it practically melts in your mouth, the mushrooms add that deep, savory flavor, and the spinach brings a burst of color and nutrition that makes every bite feel balanced and satisfying. Serve it over pasta, rice, or with crusty bread to soak up that luscious sauce, and watch everyone at the table light up with delight. The crockpot does all the work, blending the flavors into something so rich and comforting you’ll be amazed it was this effortless. This isn’t just a meal—it’s a creamy, mushroomy, spinachy delight that’ll have you savoring every spoonful and planning leftovers before the plates are even cleared!
Creamy Mushroom and Spinach Chicken
Tender chicken in creamy sauce with mushrooms and spinach, slow-cooked.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 10 ounces cremini or button mushrooms, sliced
- 5 cups fresh baby spinach
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese (divided)
- 3 garlic cloves, minced
- ½ cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Creamy Mushroom and Spinach Chicken Crockpot Recipe going—it’s going to be a cozy, creamy delight! First, grab your slow cooker and place those chicken breasts right at the bottom—they’ll soak up all that yummy sauce as they cook. If you’ve got a few extra minutes, heat a skillet over medium-high heat, add a drizzle of oil, and brown the sliced mushrooms for about 4-5 minutes until they’re golden—this step’s optional but adds such a deep, earthy flavor! Once they’re done, toss the mushrooms into the crockpot over the chicken.
- Now, let’s build that creamy goodness! Pour the chicken broth and heavy cream over the chicken and mushrooms, then add the minced garlic, butter (cut it into small pieces so it melts easy), Italian seasoning, and half the Parmesan cheese (about ⅓ cup). Give it a gentle stir to mix everything around the chicken, then pop the lid on. Set your crockpot to low for 4-6 hours (or high for 2-3 if you’re in a rush), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most comforting, garlicky aroma—pure bliss!
- About 30 minutes before it’s done, lift the lid and add the fresh baby spinach—pile it in, it’ll look like a lot but it wilts down fast! Stir it gently into the sauce, then put the lid back on and let it cook until the spinach is soft and vibrant. When the time’s up, check the chicken—it should hit 165°F inside and shred easily with a fork. Shred it right in the crockpot, then stir everything together so the chicken and veggies are coated in that creamy sauce. Sprinkle in the remaining Parmesan (about ½ cup) and let it melt in for that cheesy finish. Taste it—add a pinch of salt and pepper if it needs a little lift.
- Serve it up hot—spoon that creamy goodness over pasta, rice, or with some crusty bread to mop up the sauce. You’ve just made a Chicken Mushroom and Spinach dish that’s rich, tender, and oh-so-delicious—dig in and enjoy every comforting bite!
Notes
- Brown mushrooms for extra flavor—worth the quick step if you can!
- Add spinach late to keep it fresh—wilts perfectly in the last half hour.
- Leftovers reheat beautifully with a splash of cream—tastes just as good day two!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 496Total Fat 27gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 10gCholesterol 194mgSodium 425mgCarbohydrates 7gFiber 2gSugar 2gProtein 54g
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
- Chicken Breasts: Boneless, skinless breasts (1.5-2 pounds)—stay tender in the crockpot; thighs work for richer flavor.
- Mushrooms: Cremini or button mushrooms (8-10 ounces)—sliced fresh for earthy depth; baby bella adds a robust taste.
- Spinach: Fresh baby spinach (4-5 cups)—wilts perfectly; frozen works but thaw and drain first.
- Heavy Cream: Full-fat cream for richness—half-and-half lightens it but may need thickening.
- Parmesan Cheese: Freshly grated for smooth melting—pre-shredded is fine but may clump; key to the creamy sauce.
- Garlic: Fresh minced garlic for warm, aromatic flavor—use 3-4 cloves or adjust to taste.
- Chicken Broth: Low-sodium broth keeps it moist—base of the sauce; homemade adds extra depth.
- Butter: Unsalted butter for richness—melt it into the sauce for a silky finish.
- Italian Seasoning: A blend of oregano, basil, and thyme—adds subtle herb flavor; optional but recommended.
- Salt and Pepper: To taste—enhances all the flavors; adjust at the end.
Variations and Substitutions
- Protein Swap: Use chicken thighs or turkey breast—thighs add richness, turkey lightens it up.
- Mushroom Options: Swap cremini for shiitake or portobello—shiitake adds umami, portobello brings meatiness.
- Greens Alternatives: Use kale or Swiss chard instead of spinach—kale holds up longer, chard adds a mild bite.
- Cream Substitutes: Use half-and-half, milk, or a dairy-free cream—milk may need cornstarch to thicken.
- Cheese Variations: Mix in mozzarella or Gruyère—mozzarella adds stretch, Gruyère brings nutty depth.
- Veggie Additions: Add diced zucchini or bell peppers—toss in with mushrooms for extra color and flavor.
- Spice Boost: Add red pepper flakes or smoked paprika—gives a subtle kick or smoky note.
- Low-Carb Option: Serve over cauliflower rice or zoodles—keeps the creamy vibe without the carbs.
- Gluten-Free: Naturally gluten-free—just ensure broth and seasonings are certified gluten-free.
- Herb Twist: Use fresh thyme or rosemary—fresh herbs brighten it up at the end.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days—reheat with a splash of cream.
- Freezer: Freeze in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating; sauce may separate slightly.
- Make-Ahead: Prep chicken and sauce the night before—store in the fridge and assemble in the crockpot in the morning.
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