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- 4 bone-in chicken thighs, skin removed - 2 cups fresh mushrooms, sliced (such as cremini or button) - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 cup low-sodium chicken broth - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil I love using bone-in chicken thighs. They stay juicy and tender during cooking. The fresh mushrooms add a rich flavor. You can choose cremini or button mushrooms for this dish. Onions and garlic are must-haves. They boost the dish's taste and aroma. - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Thyme and rosemary give your chicken an earthy taste. Don’t be shy with salt and pepper; they enhance the flavors. For garnish, fresh parsley offers a pop of color and freshness. It makes the dish look even better. First, I dry the chicken thighs with paper towels. This step helps the seasoning stick well. Next, I season both sides with salt and pepper. This simple step adds a lot of flavor. After that, I sauté the aromatics. In a skillet, I heat olive oil over medium heat. Then, I add the chopped onion and minced garlic. I cook them for about 3-4 minutes. They should become soft and fragrant. This is where the magic begins! Next, I stir in the sliced mushrooms. I let them cook for about 5 minutes. They start to release their moisture, adding depth to the dish. Now, it's time to layer the ingredients in the slow cooker. I transfer the onion and mushroom mixture to the bottom. Then, I place the seasoned chicken thighs right on top. This layering ensures even cooking and flavor. Next, I mix the liquid. In a bowl, I combine chicken broth, soy sauce, thyme, and rosemary. After mixing well, I pour this mixture over the chicken and mushrooms. This creates a lovely sauce that will keep the chicken moist. For cooking time, I have two options: low and high settings. If I choose low, I cook for 6-7 hours. If I go high, it takes about 3-4 hours. I prefer the low setting for a more tender result. To check for doneness, I use a meat thermometer. The chicken should reach 165°F (75°C). This ensures the chicken is cooked through and safe to eat. To keep your chicken juicy, start with skinless, bone-in thighs. These cuts hold moisture well. Season both sides with salt and pepper. This adds flavor and helps keep the meat moist. Sautéing is key for flavor. Heat olive oil in a skillet. Add onion and garlic first; cook until soft. This step builds a great base for your dish. Then, add the mushrooms. They should cook until they release their moisture. This enhances their taste and makes the dish richer. To thicken your sauce, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the sauce during the last 15 minutes of cooking. This gives the sauce a nice, thick texture. If you don’t have cornstarch, try a flour slurry. Mix equal parts flour and water, then stir it in. You can also let the sauce simmer uncovered for a bit to reduce it. This method concentrates the flavors without adding extra ingredients. Pair your mushroom chicken with rice or mashed potatoes. These sides soak up the tasty sauce. For a fresh touch, try steamed green beans or a crisp salad. They add color and balance to your meal. For presentation, use a large platter. Arrange the chicken and mushrooms neatly. Drizzle the sauce over the top, and sprinkle with chopped parsley. This adds a pop of color and makes the dish look inviting. {{image_2}} You can easily change the recipe to fit your needs. For a gluten-free option, use tamari instead of soy sauce. This keeps the taste rich without gluten. If you're looking for a vegan or vegetarian dish, swap chicken thighs for firm tofu or tempeh. You can also use vegetable broth instead of chicken broth to keep the flavor deep and satisfying. Adding different herbs and spices can elevate your dish. Try adding basil or oregano for a fresh twist. You can also use smoked paprika for a hint of smokiness. For mushrooms, experiment with shiitake or portobello. These types add a meaty texture and a bold flavor. Mixing different mushrooms can create a rich and layered taste. If you want to speed things up, try making this dish in an Instant Pot. Cook on high pressure for about 15 minutes. Let the pressure release naturally for best results. You can also make this on the stovetop. Just brown the chicken in a pan first, then add the mushrooms and broth. Simmer on low heat until the chicken is tender. These methods will give you delicious results in less time. To keep your leftovers fresh, place them in an airtight container. Make sure to let the chicken cool to room temperature first. Store the container in the fridge. Your mushroom chicken will stay tasty for up to four days. Check for any off smells or changes in texture before eating. For longer storage, freeze your mushroom chicken. First, portion it into freezer-safe bags or containers. Squeeze out excess air to prevent freezer burn. This dish can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. To enjoy your dish again, reheating is key. The oven is best for keeping texture and flavor. Preheat it to 350°F and heat for about 20 minutes. Cover the dish with foil to prevent drying out. If you're in a hurry, use the microwave. Heat it in short bursts, stirring in between. This keeps it warm but can make it slightly less juicy. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Just reduce the cooking time by about one hour. Check for doneness to ensure they are cooked through. To keep the chicken moist, avoid overcooking it. Use a meat thermometer to check for an internal temperature of 165°F. The slow cooker method helps retain moisture, as the environment is humid. Also, consider using chicken thighs instead of breasts, as they have more fat and flavor. If you lack a slow cooker, you can use a Dutch oven or a heavy pot. Brown the chicken and sauté the veggies in the pot. Then, add the broth and cover it. Cook on low heat on the stove for about 1.5 to 2 hours. Make sure to check the chicken for doneness. Absolutely! You can add carrots, bell peppers, or green beans. Just chop them into bite-sized pieces. Add them to the slow cooker with the chicken for added flavor and nutrition. To add heat, include red pepper flakes or diced jalapeños. Stir them in with the onion and garlic. Adjust the amount based on your heat preference for a kick. This dish pairs well with rice, mashed potatoes, or pasta. You can also serve it with a fresh salad or steamed veggies for a balanced meal. Yes, you can prepare the ingredients the night before. Store them in the fridge. Simply place them in the slow cooker in the morning and let it cook during the day. Store any leftovers in an airtight container in the fridge. They can last for up to four days. Make sure to cool them down before sealing the container. Yes, you can freeze it! Place cooled leftovers in a freezer-safe container. It can last for up to three months. Thaw it overnight in the fridge before reheating. To reheat, use the microwave or stovetop. If using the stovetop, add a splash of broth to keep it moist. Heat until warmed through. This blog post covered everything you need for making mushroom chicken in a slow cooker. We explored key ingredients like chicken thighs, mushrooms, and seasonings. I shared step-by-step instructions for preparation and cooking, plus tips for success. We also discussed variations and how to store your dish properly. Remember, this recipe is adaptable and easy. Enjoy the warmth and flavor of this dish with friends and family. Happy cooking!

Slow Cooker Mushroom Chicken Thighs

Savor the flavor of our Savory Slow Cooker Mushroom Chicken Thighs, a delicious and easy meal perfect for any night! With tender chicken thighs, fresh mushrooms, and aromatic herbs, this dish is sure to please your family. Just prep, toss everything in your slow cooker, and let the magic happen! Click to discover the full recipe and elevate your dinner game tonight. Your taste buds will thank you!
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Ingredients
  

4 bone-in chicken thighs, skin removed

2 cups fresh mushrooms, sliced (such as cremini or button)

1 medium onion, finely chopped

3 garlic cloves, minced

1 cup low-sodium chicken broth

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken Thighs: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

    Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once heated, add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.

      Add Mushrooms: Stir in the sliced mushrooms into the skillet and cook for an additional 5 minutes until they start to release their moisture.

        Layer in Slow Cooker: Transfer the onion and mushroom mixture to the bottom of the slow cooker. Place the seasoned chicken thighs on top.

          Mix the Liquid: In a bowl, combine the chicken broth, soy sauce, thyme, and rosemary. Pour this mixture over the chicken and mushrooms in the slow cooker.

            Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

              Serve: Once done, carefully remove the chicken thighs and mushrooms. If desired, you can thicken the sauce using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) by adding it to the slow cooker for an additional 15 minutes.

                Garnish: Serve the chicken thighs and mushrooms over rice or mashed potatoes, spooning the sauce over the top. Garnish with fresh chopped parsley.

                  Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4