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To make Slow Cooker Mushroom Chicken Thighs, gather these items: - 4 bone-in chicken thighs, skin removed - 2 cups fresh mushrooms, sliced (cremini, button, etc.) - 1 medium onion, finely chopped - 3 garlic cloves, minced - 1 cup low-sodium chicken broth - 1 tablespoon soy sauce (or tamari) - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and black pepper to taste - Fresh parsley, finely chopped (for garnish) Each ingredient plays a key role in making this dish full of flavor. The chicken thighs provide a juicy base, while the mushrooms add depth. Onions and garlic boost the aroma, making your kitchen smell amazing. The broth keeps everything moist and tasty. Soy sauce gives a nice umami touch, while thyme and rosemary offer herbal notes. Don't forget salt and pepper for that final seasoning. Fresh parsley brightens up the plate and adds a pop of color. These simple ingredients create a delicious meal in your slow cooker. Start by patting the chicken thighs dry with paper towels. This step helps the chicken get a good sear. Next, season both sides of the thighs with salt and pepper. This adds flavor right from the start. In a skillet over medium heat, add olive oil. When the oil shimmers, add the chopped onion and minced garlic. Cook them for about 3-4 minutes. You want them to be translucent and fragrant. Now, fold in the sliced mushrooms. Cook them for another 5 minutes. You want them to soften and release their moisture. This forms a delicious base for your dish. Carefully transfer the mushroom mixture to the bottom of your slow cooker. Nestle the seasoned chicken thighs on top. This layering helps the flavors mix as they cook. In a mixing bowl, whisk together chicken broth, soy sauce, thyme, and rosemary. Make sure everything combines well. Pour this mixture evenly over the chicken and mushrooms. Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours. The chicken will be tender and fall off the bone when it’s ready. After cooking, gently remove the chicken and mushrooms. If you want a thicker sauce, mix cornstarch and water in a small bowl. Stir this into the sauce and cook on high for about 15 minutes. Serve the chicken over rice or mashed potatoes, and garnish with parsley. Enjoy your flavorful dish! Using bone-in chicken thighs is a great choice. The bone adds more flavor and keeps the meat juicy. Skin removed helps reduce fat, so you get a lighter dish. Always pat them dry before seasoning. This step helps them sear better and enhances taste. To boost the mushroom flavor, try different varieties. Cremini mushrooms have a rich, earthy taste. Button mushrooms are mild and work well in many dishes. Shiitake mushrooms offer a unique, robust flavor. Mixing these types can create a depth of taste that makes your dish shine. To thicken the sauce, you can make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this mixture into the sauce in the slow cooker. Cook on high for about 15 minutes, and the sauce will become thick and glossy. This trick makes your dish feel more gourmet! {{image_4}} To make this dish gluten-free, use tamari instead of soy sauce. Tamari has a rich flavor, similar to soy sauce. It works well in this recipe. Just swap one for the other in the same amount. You can add more veggies for extra nutrition. Carrots and peas are great choices. They bring color and texture to the dish. Simply chop them and add them to the slow cooker with the other ingredients. This not only boosts health but also makes the meal more filling. Want a kick? Add red pepper flakes for a spicy version. Start with a small pinch. You can always add more to suit your taste. This adds warmth and depth to the flavors. You can store leftover Slow Cooker Mushroom Chicken Thighs in the fridge for up to four days. Make sure to place the chicken and mushrooms in an airtight container. This helps keep them fresh and prevents any strong smells from spreading in your fridge. If you want to freeze your leftovers, first let them cool down. Then, place them in a freezer-safe container. Make sure to remove as much air as possible to avoid freezer burn. You can freeze them for up to three months. To reheat, thaw them in the fridge overnight. Then, warm them in the microwave or on the stove until hot. For the best freshness, use glass or BPA-free plastic containers. They work well for both refrigeration and freezing. If you use plastic bags, make sure they are freezer-safe. Always label your containers with the date, so you know when to use them. This keeps your leftovers tasty and safe to eat. Yes, you can use boneless chicken thighs. They will cook faster, about 4-5 hours on low. The texture will be softer, and they may not have the same depth of flavor as bone-in thighs. Bone-in thighs give richer taste and more moisture. If you choose boneless, be careful not to overcook them. I love serving this dish with rice or mashed potatoes. Both sides soak up the sauce well. You could also add steamed veggies or a fresh salad for balance. These sides complement the flavors of the chicken and mushrooms nicely. Check the internal temperature of the chicken. It should be at least 165°F (75°C) to be safe. Look for clear juices when you cut into the chicken. If the juices run pink, it needs more time. The meat should also pull away easily from the bone when it’s fully cooked. Yes, you can use vegetable broth instead. This is great for a lighter flavor. If you don’t have broth, mix water with some seasoning, like salt and herbs. This will help add flavor to your dish. You’ve learned to make a delicious slow cooker mushroom chicken dish. We covered the key ingredients, step-by-step instructions, and storage tips. Remember, bone-in chicken thighs add great flavor. You can adjust the recipe by adding more veggies or spices. Use these tips to make it your own. Enjoy cooking this meal for yourself or loved ones. With these simple steps, you’ll impress everyone at the table. Happy cooking!

Slow Cooker Mushroom Chicken Thighs

Discover how to make savory slow cooker mushroom chicken thighs that are packed with flavor and effortless to prepare! This recipe combines juicy chicken thighs, fresh mushrooms, and aromatic herbs, creating a delicious meal perfect for any night of the week. With just 15 minutes of prep, let your slow cooker do the work for you. Click through to explore the full recipe and treat yourself to a comforting dish tonight!
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Ingredients
  

4 bone-in chicken thighs, skin removed

2 cups fresh mushrooms, sliced (cremini, button, or your favorite variety)

1 medium onion, finely chopped

3 garlic cloves, minced

1 cup low-sodium chicken broth

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

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Prep the Chicken Thighs: Begin by patting the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper for enhanced flavor.

    Sauté the Aromatics: In a skillet set over medium heat, add the olive oil. Once the oil shimmers, introduce the finely chopped onion and minced garlic. Sauté these aromatics for about 3-4 minutes, or until they become translucent and aromatic.

      Add Mushrooms: Gently fold in the sliced mushrooms into the skillet, continuing to cook for another 5 minutes. Allow the mushrooms to soften and begin to release their moisture, which will create a savory base for your dish.

        Layer in Slow Cooker: Carefully transfer the sautéed onion and mushroom mixture to the bottom of your slow cooker. Nestle the seasoned chicken thighs on top, creating a neat layer.

          Mix the Liquid: In a mixing bowl, whisk together the chicken broth, soy sauce, dried thyme, and dried rosemary until well combined. Pour this fragrant mixture evenly over the chicken and mushrooms in the slow cooker.

            Cook: Cover the slow cooker with its lid and set it to low, cooking for 6-7 hours or on high for 3-4 hours. The chicken is ready when it’s fully cooked and tender, easily falling off the bone.

              Serve: Once the cooking time is complete, gently remove the chicken thighs and mushrooms from the slow cooker. For a thicker sauce, consider making a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water, and stir this into the remaining liquid in the slow cooker. After about 15 minutes on high, the sauce will thicken beautifully.

                Garnish and Present: Serve the succulent chicken thighs and mushrooms over a fluffy bed of rice or creamy mashed potatoes. Drizzle the savory sauce generously over the dish and finish with a sprinkle of freshly chopped parsley for a burst of color and flavor.

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