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This slow cooker chicken and mushrooms is an EASY meal that includes moist chicken, earthy richness of mushrooms, and the comforting familiarity of pasta. It’s a one pot wonder that simplifies dinner time!
Reasons to Love this Recipe
Here are some reasons you need to include this chicken dinner in your lineup for those busy weeknights.
- Minimal ingredients – and there’s no need for cream of mushroom soup.
- Moist perfection! The chicken turns out so moist, tender, and juicy without the need for constant monitoring.
- Hands-off cooking – add all the ingredients and go live your life while the flavors meld and the ingredients cook to perfection.
- Comforting yet light – this dish strikes a perfect balance between being comforting and satisfying without feeling overly heavy.
- Kid-friendly – designed to cater to the whole family, including babies! The mild flavors and tender textures make it suitable for all ages.
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Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken -I suggest opting for boneless chicken thighs because of their juicy and rich flavor, but if you prefer, you can also use skinless chicken breasts.
- Fresh mushrooms – can use regular white button mushrooms, cremini, or baby bella mushrooms. No canned mushrooms for this dish.
- Italian seasoning – some of my other favorite seasonings for this dish are onion powder, smoked paprika, oregano, and salt and pepper.
- Chicken broth- you can also use turkey broth
- Coconut milk – adds great flavor and creaminess. be sure to use full-fat canned coconut milk for this. You can even add coconut cream if you want the sauce to be even thicker and richer.
- Cheese – I like to add both parmesan and cheddar cheese.
- Pasta – you will need short pasta shapes for this dish. Mini shells, elbow macaroni, rotini, and orzo are great options!
Step-by-Step Instructions
Step 1: in bowl of your slow cooker, rub chicken with olive oil, italian seasoning, and garlic.
Step 2: Add onion and mushrooms. Pour broth over the top. Cover and cook on low for 4-5 hours or on high for 2.5-3 hours. Check that the internal temperature of chicken reads 165°F.
Step 3: Remove chicken. Set heat on slow cooker to high. Stir in coconut milk and pasta, making sure it’s covered with liquid. Cover and cook for 20-50 minutes (depending on the pasta shape and type), until pasta is cooked through. Be careful not to overcook as it will turn mushy.
Step 4: In the meantime, shred chicken. Once done, add chicken back. Stir in spinach, parmesan cheese, and cheddar cheese.
Tips for Success
- If you’re aiming for extra juicy and flavorful chicken and sauce, you can cook the chicken in a skillet before transferring it to the slow cooker. But, being a mom of two little ones, I usually skip that step and go straight to the slow cooker because time and energy are precious commodities, if you know what i mean :).
- Don’t overcook the pasta! I’ve offered a broad range of pasta cooking times because it varies with your slow cooker and the pasta type; therefore, begin checking at the lower end of the suggested range and monitor. Alternatively, you can skip step 3 and cook the pasta separately. Toss at the end with coconut milk and cheese.
Variations
- For an even creamier and more savory dish, incorporate additional cheddar cheese, ricotta, or softened cream cheese. If you prefer, you can also add sour cream or Greek yogurt, which will impart a subtle tanginess.
- No coconut milk? Swap with heavy cream.
- Dairy free? you can use any of your favorite vegan cheese.
Storage
Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Reheat in the microwave or on the stove over medium heat with additional water or broth to thin out the sauce.
Frequently Asked Questions
For any chicken dish, I advise using a meat thermometer to check for doneness, ensuring that the chicken registers 165°F when inserted into the thickest part.
You can! Cook until al dente and toss with the sauce. This is also a great way to use up any frozen cooked pasta.
More Slow Chicken Dinner Recipes
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Slow Cooker Chicken and Mushrooms
Ingredients
- 1 pound chicken thighs
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoons Italian seasoning
- 1 small onion, diced
- 8 ounces mushrooms, sliced
- 1 cup chicken broth
- 1/2 cup full-fat canned coconut milk
- 8 ounces small shaped pasta
- 2 cups baby spinach
- 1 cup cheddar cheese
- 1/4 cup parmesan cheese
Instructions
- In bowl of your slow cooker, rub chicken with olive oil, italian seasoning, and garlic.
- Add onion and mushrooms. Pour broth over the top. Cover and cook on low for 4-5 hours or on high for 2.5-3 hours. Check that the internal temperature of chicken reads 165°F.
- Remove chicken. Set heat on slow cooker to high. Stir in coconut milk and pasta, making sure it's covered with liquid. Cover and cook for 20-50 minutes (depending on the pasta shape and type), until pasta is cooked through. Be careful not to overcook as it will turn mushy.
- In the meantime, shred chicken. Once done, add chicken back. Stir in spinach, parmesan cheese, and cheddar cheese.
Can I make this in an instant pot instead?