Go Back

Slow Cooker Mushroom and Chicken Stew

This dish features tender chicken thighs simmered low and slow with earthy mushrooms, resulting in a rich, savory stew. The mushrooms break down into a meaty, umami-packed sauce, while the chicken remains juicy and flavorful, all cooked in the slow cooker for effortless depth of flavor and a cozy, rustic appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in, skin-on preferred
  • 8 oz cremini mushrooms sliced
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 cups chicken broth low sodium preferred
  • 1 tsp dried thyme
  • 1 bay leaf bay leaf
  • 1 tbsp butter
  • Salt and pepper to taste

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Tongs
  • Stirring spoon
  • Skillet

Method
 

  1. Start by patting the chicken thighs dry with paper towels, then season them generously with salt, pepper, and a pinch of thyme. Set aside while you prepare the vegetables.
  2. Slice the cremini mushrooms into medium slices so they’ll break down nicely during slow cooking. Dice the onion and mince the garlic—these aromatic ingredients will build your savory base.
  3. Heat a skillet over medium-high heat and add a tablespoon of butter. When melted and shimmering, place the chicken thighs skin-side down. Sear for 4–5 minutes until the skin is golden and crispy, then flip and sear the other side for 3 minutes. Transfer the chicken to the slow cooker once browned.
  4. In the same skillet, add the diced onion and cook for 2–3 minutes until fragrant and translucent, stirring occasionally. Toss in the minced garlic and cook for another minute, just until fragrant.
  5. Add the sliced mushrooms to the skillet, stirring to coat them with the onion and garlic. Cook for about 5 minutes until the mushrooms start to release their juices and darken in color, filling your kitchen with earthy aroma.
  6. Transfer the mushroom mixture to your slow cooker, pouring in the chicken broth. Add the bay leaf and thyme, then nestle the seared chicken thighs on top.
  7. Cover the slow cooker and cook on low for 6–8 hours. During this time, the mushrooms will break down into a velvety, umami-rich sauce, while the chicken remains tender and juicy.
  8. About 15 minutes before serving, check the sauce. If it’s too thin, remove the lid and cook on high for 15–20 minutes to reduce and thicken slightly.
  9. Once cooked, remove and discard the bay leaf and thyme sprig. Gently flip the chicken thighs to coat them with the mushroom sauce, then let rest for 5 minutes uncovered to allow flavors to settle.
  10. Spoon the rich mushroom sauce over the chicken and serve hot, garnished with a squeeze of lemon or fresh herbs if desired. The dish should have a deep, savory aroma with tender meat and a thick, flavorful mushroom sauce.

Notes

For extra richness, stir in a splash of white wine or soy sauce during the mushroom sauté. Using bone-in thighs yields the best flavor and juiciness, but boneless breasts can be substituted with slightly reduced cooking time. Always taste and adjust seasoning before serving for perfect balance.