Looking for a comforting, set-it-and-forget-it meal? This chicken mushroom potatoes crock pot recipe is just what you need! Tender chicken, earthy mushrooms, and a creamy sauce make it both satisfying and impressive. For more slow-cooked favorites, try our frozen chicken crock pot, Buffalo chicken, Marry Me chicken, or chicken tortilla soup.
I created this chicken mushroom potatoes crock pot recipe on a rainy Sunday when I needed comfort without the effort. The slow cooker did all the work, and the result was spectacular. If you're feeling down, just eat this—trust me, it helps. For another cozy meal, try our leftover roasted chicken recipe.
This chicken mushroom potatoes crock pot recipe features a delicious coconut milk and lemon sauce that brings all the flavors together beautifully. The Italian seasoning adds just the right amount of herbs, while the mushrooms provide a wonderful earthy depth. It's perfect for busy weeknights or lazy weekends when you want a home-cooked meal without much effort.
What You'll Love About This Recipe
- One-pot wonder: Everything cooks together in the crock pot, meaning less cleanup and more flavor as the ingredients meld together.
- Make-ahead friendly: Prep in the morning and come home to a delicious dinner, or prepare components ahead of time for even quicker assembly.
- Naturally gluten-free: With tapioca flour as the thickener and potatoes as the base, this dish is perfect for those avoiding gluten.
Recipe Ingredients
This chicken mushroom potatoes crock pot recipe uses simple, wholesome ingredients that create amazing flavor when cooked low and slow:
- Bone-in chicken pieces
- Yukon gold potatoes
- Yellow onion
- Baby bella mushrooms
- Garlic cloves
- Full-fat coconut milk
- Fresh lemon juice
- Tapioca flour
- Italian seasoning
- Avocado oil
- Sea salt
Ingredient Notes
- Bone-in chicken: Using bone-in pieces adds tremendous flavor to the dish and helps keep the meat moist during the long cooking process. Thighs and drumsticks work particularly well.
- Yukon gold potatoes: These hold their shape better than russet potatoes during slow cooking and have a naturally buttery flavor that complements the sauce.
- Full-fat coconut milk: Don't substitute light coconut milk here - the full-fat version creates that luscious, creamy sauce that makes this dish special.
How to Make Chicken Mushroom Potatoes Crock Pot Recipe
For the complete recipe with measurements, scroll down to the printable recipe card. Here's a quick overview of how to make this delicious chicken mushroom potatoes crock pot recipe:
- Prepare the mushroom sauce by sautéing onions until browned, then adding mushrooms and garlic until deeply caramelized.
- Create the creamy base by adding coconut milk, lemon juice, and seasonings, then thickening with tapioca flour.
- Layer ingredients in the crock pot with potatoes on the bottom, chicken pieces next, and pour the sauce over everything.
- Set it and forget it - cook on HIGH for 3-4 hours or LOW for 6-8 hours until chicken is tender.
- Serve with plenty of the creamy mushroom sauce spooned over the top.
Pro Tips
This is literally the easiest recipe ever! But to make it even better, brown the chicken pieces in a skillet before adding them to the crock pot for enhanced flavor and color.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors actually improve overnight!
- Freezer: This dish freezes beautifully for up to 3 months. Freeze in portion-sized containers for easy future meals.
- Reheating: Warm gently in the microwave or on the stovetop over medium-low heat. Add a splash of chicken broth if the sauce has thickened too much during storage.
Additions & Substitutions
Additions:
- Add 1 cup of frozen peas during the last 30 minutes of cooking for a pop of color and extra vegetables.
- Stir in 2 cups of fresh spinach just before serving for added nutrients.
Substitutions:
- No tapioca flour? Regular all-purpose flour or cornstarch will work as thickeners.
- Swap the chicken for turkey pieces for a different flavor profile.
- If you don't have avocado oil, olive oil or any neutral cooking oil will work fine.
FAQs about this Chicken Mushroom Potatoes Crock Pot Recipe
Is it better to cook chicken on high or low in a crock pot?
Does chicken need to be covered in liquid in crockpot?
Why is my chicken in the crockpot still tough?
What Can I Serve with Chicken Mushroom Potatoes?
This hearty chicken mushroom potatoes crock pot recipe is practically a complete meal on its own, but a simple green salad or steamed vegetables make excellent sides to round out the plate. The creamy sauce is also delicious spooned over rice or crusty bread if you'd like to stretch the meal further.
If you try this recipe, I'd love to hear what you think! Please leave a comment below and let me know how it turned out for your family.
You May Also Like
- Slow Cooker Chicken Tenderloins
- Slow Cooker Marry Me Chicken
- Slow Cooker Ranch Chicken
- Easy Chicken Pot Pie with Crescent Rolls
Chicken Mushroom Potatoes Crock Pot
Equipment
- Slow Cooker
- Large Skillet
Ingredients
Main Ingredients
- 2 tablespoon avocado oil
- 4 to 5 lbs bone-in chicken pieces
- 1 lb Yukon gold potatoes chopped into 2-inch chunks
- 1 large yellow onion diced
- 8 ounces baby bella mushrooms chopped
- 5 cloves garlic minced
- 15 ounce full-fat coconut milk
- ½ cup fresh lemon juice about 2 lemons
- 2 tablespoon tapioca flour or gluten-free all-purpose flour
- 1 tablespoon Italian seasoning
- ½ teaspoon sea salt to taste
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Add the onion and sauté until it begins to brown, about 5 minutes.
- Stir in the mushrooms and garlic. Sprinkle with sea salt and cover the skillet. Cook until the mushrooms are softened and deeply browned, about 5 to 8 minutes.
- Stir in the coconut milk, lemon juice, and Italian seasoning. Bring to a full boil.
- Stir in the tapioca flour and continue cooking until the sauce thickens, about 5 minutes.
- Place the chopped potatoes at the bottom of the crock pot.
- Add the chicken pieces on top of the potatoes.
- Pour the prepared mushroom sauce over the chicken and potatoes.
- Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the chicken is tender and cooked through.
- Serve the chicken and potatoes with plenty of the creamy mushroom sauce.
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