Crock Pot Creamy Mushroom Chicken with Potatoes

Name: Crock Pot Creamy Mushroom Chicken with Potatoes
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8 Servings
Ingredients: 2 Tbsp avocado oil; 4 to 5 lbs bone-in chicken pieces; 1 lb Yukon gold potatoes; 1 Tbsp avocado oil; 1 large yellow onion; 8 ounces baby bella mushrooms; 5 cloves garlic; 1 15-ounce can full-fat coconut milk; ½ cup fresh lemon juice; 2 Tbsp tapioca flour or gluten-free all-purpose flour; 1 Tbsp Italian seasoning; ½ tsp sea salt

User Reviews

4.3

66 reviews

Good

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
8 Servings
Calories
514 kcal
Course
Main Course
Cuisine
American

Crock Pot Creamy Mushroom Chicken with Potatoes

Tyler Espinosa

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Creamy Mushroom Chicken with potatoes made easy in the slow cooker! A well-balanced comforting meal that the whole family can enjoy!

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Ingredients

Servings

Crock Pot Chicken:

2 Tbsp avocado oil
4 to 5 lbs bone-in chicken pieces
1 lb Yukon gold potatoes chopped into 2-inch chunks*

For the creamy sauce:

1 Tbsp avocado oil
1 large yellow onion diced
8 ounces baby bella mushrooms chopped
5 cloves garlic minced
1 15-ounce can full-fat coconut milk
½ cup fresh lemon juice about 2 lemons**
2 Tbsp tapioca flour or gluten-free all-purpose flour
1 Tbsp Italian seasoning
½ tsp sea salt to taste

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Instructions

Prepare the Sauce:

Heat the avocado oil in a large skillet over medium-high heat and add the onion. Sauté, stirring occasionally, until the onion begins to brown, about 5 minutes. Stir in the mushrooms and garlic, sprinkle with sea salt, and cover the skillet. Cook, stirring occasionally, until the mushrooms have softened and are deeply brown, about 5 to 8 minutes. Stir in the coconut milk, lemon juice, and Italian seasoning and bring to a full boil. Stir in the tapioca flour (or gluten-free flour) and continue cooking, stirring regularly, until the sauce is thick, about 5 minutes.

Sear the Chicken:

While the sauce is cooking, sear the chicken pieces on two sides. To do so, add avocado oil to a large cast iron or stainless steel skillet and heat over high heat. Once the skillet is very hot (350 degrees or hotter), add the chicken, skin-side down. Cook for 3 to 5 minutes, or until the skin is nice and golden brown. Flip to the other side and cook for another 2 to 3 minutes (no need to cook the chicken through just yet). You’ll likely need to do this in 2 to 3 batches, depending on the size of your skillet and the amount of chicken you use. Simply transfer chicken to a plate to make room for more chicken between batches.

Slow Cook:

Add the potatoes to the slow cooker, followed by the browned chicken and the sauce. Give everything a little stir then secure the lid on the crock pot. Slow 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 chicken and potatoes with plenty of sauce, and enjoy!

Notes

*If using baby gold potatoes, there is no need to chop the potatoes ahead of time.
**Replace the lemon juice with chicken broth or more coconut milk if you want to skip the citrus flavor.