Chicken Mushroom Potatoes Rosemary Crock Pot Recipe: Hearty, Flavorful Meals with Minimal Effort

This Chicken Mushroom Potatoes Rosemary Crock Pot Recipe is a flavorful and hearty meal that brings together tender chicken, earthy mushrooms, creamy potatoes, and aromatic rosemary. The slow cooker does all the work, infusing the dish with deep, savory flavors.

The crockpot allows the ingredients to cook slowly, blending flavors to create a comforting and satisfying meal.

How to Make Chicken Mushroom Potatoes Rosemary Crock Pot Recipe?

This easy slow-cooker recipe requires minimal preparation and delivers a rich, comforting dish perfect for busy weeknights or cozy dinners at home.

Ingredients

Base Ingredients:

• 4 boneless, skinless chicken breasts (or thighs)
• 1 pound baby potatoes, halved
• 8 oz cremini or white mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
• 1/2 tsp dried thyme
• 1 tbsp cornstarch (optional, for thickening)

Garnish (Optional):

• Fresh chopped parsley
• Grated Parmesan cheese

Preparation Time

Prep Time: 15 minutes

Cook Time: 6-8 hours (on low) or 3-4 hours (on high)

Total Time: 6-8 hours 15 minutes

Step-by-Step Instructions

1: Prepare Ingredients

1. Heat olive oil and butter in a skillet over medium heat.
2. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Transfer to the crockpot.
3. In the same pan, sauté onions, garlic, and mushrooms until softened (about 3 minutes). Add them to the crockpot.

2: Assemble in Crockpot

1. Add baby potatoes to the crockpot.
2. Pour in chicken broth and stir in salt, black pepper, garlic powder, onion powder, rosemary, and thyme.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and potatoes are fully cooked.

3: Add Cream & Thicken (Optional)

1. Stir in heavy cream 30 minutes before serving.
2. If a thicker sauce is desired, mix 1 tbsp cornstarch with 2 tbsp water and add to the crockpot. Stir well and cook for another 15-20 minutes until thickened.

4: Serve

1. Plate the chicken, potatoes, and mushrooms with a generous spoonful of the sauce.
2. Garnish with fresh parsley and grated Parmesan cheese if desired.

5: Storage & Shelf Life

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the microwave or on the stovetop over medium heat.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.

Serving Suggestions

Garnish

• Sprinkle with fresh herbs or Parmesan cheese for added flavor.

Plating

• Serve with a side of steamed vegetables, crusty bread, or a fresh green salad.

Best Time to Eat

• Lunch or Dinner: A hearty and satisfying meal for any time of the day.
• Meal Prep: Perfect for batch cooking and reheating throughout the week.

Portion Guide

• 1 person: 1 chicken breast with potatoes and sauce
• 4-6 people: Full recipe as listed above

Allergy Guide

• Dairy-Free Option: Substitute heavy cream with coconut milk or a dairy-free alternative.
• Gluten-Free: Ensure all ingredients, including broth, are gluten-free.
• Low-Sodium: Use low-sodium chicken broth and adjust salt to taste.

This Chicken Mushroom Potatoes Rosemary Crock Pot Recipe is a deliciously comforting meal, combining creamy textures and rich flavors with minimal effort. Perfect for a family dinner or meal prep, it’s sure to become a favorite!