Slow Cooker Toasted Pecan Chicken with Mushrooms–an easy crockpot recipe for a fancy chicken dinner that’s loaded with sliced mushrooms and chopped toasted pecans.Â
Slow Cooker Toasted Pecan Chicken
I saw a recipe for toasted pecan chicken a while ago on Plain Chicken and wanted to see if I could make something similar in the slow cooker. So I went with the same flavor profile but made it specifically for the slow cooker. I also decided to add in some mushrooms because I love mushrooms–end of story. If you don’t love mushrooms you can always just leave them out. I was intrigued by the combination of orange marmalade (totally worth buying a jar of it just for this recipe) and Dijon mustard and let me tell you that it was just perfect. Give this recipe a shot! I think you’ll love it.
We served this slow cooker toasted pecan chicken and sauce with brown rice. I recommend making brown rice in the oven. I love using this method because the brown rice turns out well every single time!
What Slow Cooker Did You Use?
For this recipe I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker because it seems to cook the very evenly and low. If you’d like to see a video of why I like this slow cooker so much you can go here.  If you are going to buy one slow cooker I’d choose this one. It’s large enough to fit odd size cuts of meat as well as a large pot of soup. If you’re going to buy two slow cookers I would go with an oval 6 quart and a 3 quart as well.
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Slow Cooker Toasted Pecan Chicken
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Toasted Pecan Chicken with Mushrooms–an easy crockpot recipe for a fancy chicken dinner that’s loaded with sliced mushrooms and chopped toasted pecans.
Ingredients
- 6 boneless, skinless chicken thighs
- 1 (10.5 oz) can cream of chicken soup
- 2 Tbsp orange marmalade
- 1 Tbsp Dijon mustard
- 1 Tbsp minute tapioca
- 8 oz sliced mushrooms
- 1/2 cup (2 oz) chopped pecans, toasted
Instructions
- Place chicken in the bottom of the slow cooker. Salt and pepper the chicken to taste.
- In a medium bowl whisk together the cream of chicken soup, orange marmalade, Dijon mustard, tapioca, mushrooms and pecans.
- Pour the mixture over the top of the chicken.
- Cover and cook on LOW for 4-6 hours, or until chicken is very tender.
- Serve the chicken and sauce over rice, potatoes or noodles.
Can you make this recipe with Chicken Breast vs Chicken Thigh?
Yes you can!
Of i want to double the meat do I double everything? How long will i cook it then?
I would double everything. Add and hour of cooking time.
This sounds wonderful! I have question on increasing amount. I have a casserole type slow cooker and would like to either double amount of ingredients – if it fits the shallower, approx 9 x 12 size, or 1-1/2 x ingredients if it’s too tight. Any suggestions on temperature setting low or high and cooking time – assuming single layer of chicken? Thank you!
I think I have that same crockpot! I love it. Keep the cooking time the same. 4-6 hours on low should be great.
Is there a substitute from the tapioca? I hate to buy a box of it when I’d probably use if for this one dish. Normally we do not like tapioca.
Just leave out the tapioca and add in a cornstarch slurry at the end of the cooking time to thicken up the sauce. Turn the slow cooker to high and cook for 10-20 minutes until it thickens up.
Does it have to be minute tapioca or will regular tapioca work as well?
Steph, I’m not sure! I have never used regular tapioca. I bet it would work…
I cannot get cream of chicken soup tinned in Germany, anything I can use instead? Chicken stock and cream?
Thanks
I’d make my own. I like this recipe: http://pinchofyum.com/homemade-cream-of-chicken-soup
This recipe was delicious! I have recommended it to everyone! I served it with lightly seasoned orzo and some steamed broccoli. Next time I make it, I’m going to use a homemade condensed cream of chicken to make it a little healthier!
Karrie, thanks so much. I loved this recipe too. And orzo sounds fantastic!
This is another great recipe! We tried it last night and it was very, very good! The only thing we did differently was to add half of the pecans at the end (last 10 min) to keep them intact and preserve a little more “crunch”. We are going to try the Slow Cooker Cashew Chicken tomorrow… 🙂 Thanks for providing all of these awesome recipes!!
That’s a great idea about adding the pecans at the end! I will do that next time I make it 🙂
Made this for dinner today. It was delicious! Thank you so much, I served it with brown rice, but cooked the rice in the pressure cooker. I’ll try you oven rice another time.
Pressure cooker’s are awesome! Glad you liked the chicken 🙂
Quick question,
What you don’t keep minute tapioca? Is there something we can substitute?
Thanks for all your wonderful recipes!
You can thicken at the end with a cornstarch slurry if you prefer.