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–+ servings
Chicken and mushrooms with pasta served in a white bowl.
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5 from 1 vote

Slow Cooker Chicken and Mushrooms

By: Min Kwon | MJ and Hungryman
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!
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
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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.

Notes

Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Nutrition

Calories: 481kcal | Carbohydrates: 34g | Protein: 26g | Fat: 27g | Fiber: 2g | Sugar: 3g | Vitamin A: 1228IU | Vitamin C: 6mg | Calcium: 227mg | Iron: 2mg
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