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Crockpot Chicken with Mushrooms and Potatoes

Crockpot chicken with mushrooms and potatoes
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Tender crockpot chicken with mushrooms and baby potatoes cooked in a savory garlic herb broth. An easy, comforting halal-friendly slow cooker dinner for busy weeknights

Ingredients

Scale

2 pounds boneless, skinless halal chicken thighs

1 1/2 pounds baby Yukon Gold or baby yellow potatoes

8 ounces cremini mushrooms, sliced

1 medium yellow onion, sliced

4 garlic cloves, minced

1 cup low-sodium halal chicken broth

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

1 teaspoon kosher salt, or to taste

1/2 teaspoon black pepper

1 tablespoon cornstarch

2 tablespoons cold water

1/3 cup heavy cream, optional

2 tablespoons chopped fresh parsley, for serving

Instructions

1. Prepare the vegetables

Wash the potatoes and halve any larger ones so they cook evenly. Slice the mushrooms and onion and mince the garlic. Place the potatoes and onion in the bottom of a 6-quart slow cooker.

 

2. Season the chicken

Pat the chicken thighs dry. Season with paprika, thyme, rosemary, salt, and black pepper. For extra flavor, heat the olive oil in a skillet and briefly brown the chicken on both sides. This step is optional.

 

3. Assemble the slow cooker

Place the seasoned chicken over the potatoes and onions. Add the mushrooms and garlic. Whisk the Dijon mustard into the chicken broth, then pour the mixture around the chicken.

 

4. Slow cook

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).

 

5. Finish the sauce

Whisk the cornstarch with 2 tablespoons cold water. Stir it into the cooking liquid. For a creamy version, stir in the heavy cream. Cover and cook on HIGH for another 10 to 15 minutes, until the sauce thickens slightly. Taste and adjust the seasoning, then garnish with fresh parsley before serving.

Notes

Chicken: Boneless, skinless chicken thighs stay especially tender in the slow cooker. Chicken breasts can be substituted, but begin checking them earlier to avoid overcooking.

 

Potatoes: Baby Yukon Gold, yellow, or small red potatoes work well. Cut larger potatoes so the pieces are similar in size.

 

Mushrooms: Cremini mushrooms provide deeper flavor, but white button mushrooms also work.

 

Creamy version: Add 1/3 cup heavy cream with the cornstarch slurry during the final 10 to 15 minutes.

 

Dairy-free version: Omit the heavy cream. The cornstarch slurry can still be used to slightly thicken the cooking liquid.

 

Halal: Use halal-certified chicken and chicken broth, and check packaged ingredients such as Dijon mustard when necessary.

 

Food safety: Cook chicken to a minimum internal temperature of 165°F (74°C).

Nutrition

Find it online: https://fabiloustaste.com/chicken-mushroom-potatoes-crock-pot-recipe/