This Crockpot Mushroom Chicken recipe is a great recipe for a cold and snowy day! Just throw the ingredients into the crockpot and your house will smell amazing by dinner time! A nice comfort food that is gluten free and dairy free!
I came up with this recipe after I went shopping at Costco while I was hungry and decided to buy the big container of mushrooms. I ate some of them, but quickly realized that I was going to have to cook the rest before they went bad. As a busy mom of two young boys, I thought a slow cooker recipe would be the best option. Some mushroom chicken recipes call for cream of mushroom soup or heavy cream. I needed it to be dairy free for my son, so I swapped that out for coconut cream.
One great thing about a crockpot is that you can make everything in one pot. That is why I like to add the rice at the end. If you would like, you could cook the rice separately. I just like using the least amount of dishes since I am usually making a lot of different things!
You will find the Crockpot Mushroom Chicken recipe below. And if you are looking for another recipe for your crockpot, check out my Easy Crock Pot Chili Recipe here!
Crockpot Mushroom Chicken - GF, DF
- 7 qt Crock Pot (or another slow cooker)
- 3-4 lbs chicken breasts (about 6 of them)
- 3/4 tsp salt (to taste)
- 1/4 tsp pepper (to taste)
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tbsp dried parsley
- 1/4-1/2 tsp cayenne pepper (optional)
- 1 medium onion (chopped)
- 4-6 garlic cloves (chopped)
- 4 cups mushrooms (sliced)
- 1 can coconut cream (15 oz.)
- 2 1/2 cups vegetable stock
- 1 cup brown rice
- 3 tbsp arrowroot starch or corn starch (optional)
- Place the chicken breasts on the bottom of the crock pot.
- Season the chicken with the salt, pepper, paprika, cumin, parsley. If you want to use cayenne pepper add that as well, but it is optional.
- Chop up the onion and the garlic and add it to the crock pot on top of the chicken.
- Add 3/4 cup of the vegetable stock to the crock pot. Save the rest for later.
- Pour in the coconut cream. Don't worry about mixing it in, it will heat up and mix in as it is cooking.
- Slice the mushrooms and add them on top of everything in the crock pot.
- Set the crock pot on low for 4-6 hours.
- About 1.5 hours before it is done, add the remaining 1 3/4 cup vegetable stock and the rice to the crock pot.
- Once the chicken is done it should shred apart really easily. If you wish to thicken up the sauce a bit, add the 3 tbsp of arrowroot starch or cornstarch.
- Any leftovers can be kept in the refrigerator for about 4 days, or in the freezer for up to 4 months.