Slow Cooker Savory Mushroom Chicken–a creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
Get the INSTANT POT version of the recipe here
Slow Cooker Savory Mushroom Chicken
Where are my mushroom fans at? Me me! My kids don’t like them but my husband and I sure do! The mushrooms are the star of this chicken and noodles dish. The creamy sauce that surrounds them is dreamy too. I ended up using linguine noodles but if you want to use fettuccine noodles or spaghetti you can do that instead.
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What Slow Cooker Did You Use?
To make Slow Cooker Savory Mushroom Chicken I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker. It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.Print
Slow Cooker Savory Mushroom Chicken
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Total Time: 54 minute
- Yield: 4-6 servings 1x
A creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
- 1/2 cup chicken broth
- 1 pound chicken breasts
- 4 Tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 1 pound mushrooms, washed and quartered
- 3 garlic cloves, minced
- 1 Tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp garlic powder
- 8 ounces dry linguine noodles (I used whole wheat)
- 1 cup half and half
- 1/2 cup shredded parmesan cheese
- Parsley, for garnish
- Add broth and chicken to the slow cooker. Slice up the butter into 8 pieces and sprinkle over the chicken. Sprinkle the chicken with salt and pepper. Add in the mushrooms, garlic, rosemary, thyme and garlic powder. Toss the seasonings into the mushrooms.
- Cover and cook on low for 4-6 hours. Cut the chicken into pieces.
- When ready to serve, cook the pasta according to the directions on the package. Drain off the water. Stir the pasta and half and half into the slow cooker. Salt to taste and stir in the shredded parmesan cheese.
- Scoop noodles, chicken and mushrooms onto plates and serve topped with a bit of chopped parsley.
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Chicken
- Method: Slow Cooker
- Cuisine: American
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I tried this yesterday and added some corn starch to thicken the sauce as well as some white wine to give it a little more flavor. Recipe turned out great and I’ll definitely try it again!
I was hoping to learn more about the nutritional information for this recipe (i.e. calories, carbs, protein, sodium, etc). Would it be possible for you to provide this information?
Made this last night, and while delicious, mine did not turn out like the dish pictured. The sauce was too thin, not creamy at all. In the directions it says to “drain the water.” Does that refer to the pasta or the cooking liquid in the crockpot? I assumed you meant the pasta, but maybe not? I did have a lot of liquid in the crockpot due, I suppose to the butter and mushrooms, but I didn’t drain it. Should I? Thanks.
You’re right, I meant the pasta water. I’m sorry it was too thin!
This tastes fabulous. But I had the same issue of the sauce being soupy. Is there a thickener that was forgot on this ingredient list? I drained the noodles, but not the mushrooms and chicken – as you stated both in the recipe and your response above. Any ideas?
Next time I would add in 2 Tbsp of tapioca at the beginning. Or you could thicken with a cornstarch slurry at the end.
Shelly Bee says
Same here. The sauce is very runny. Not as flavorful as I would’ve thought.