Slow Cooker Garlic Butter Chicken & Mushrooms

🍲 Slow Cooker Garlic Butter Chicken & Mushrooms

Chicken: 2 lbs boneless, skinless chicken thighs (breasts work, but thighs stay juicier).
Mushrooms: 1 lb cremini or white button mushrooms, halved or quartered.
Butter: 4 tbsp unsalted butter, cubed.
Garlic: 6 cloves, minced (don’t be shy!).
Herbs: 1 tsp dried thyme, 1 tsp dried rosemary, and fresh parsley for garnish.
Liquid: 1/4 cup chicken bone broth or dry white wine.
Seasoning: 1 tsp salt and 1/2 tsp cracked black pepper.

Season: Pat the chicken dry and season both sides with salt, pepper, thyme, and rosemary.
Layer: Place the mushrooms at the bottom of the slow cooker. Lay the chicken pieces on top.
Infuse: Scatter the minced garlic over the chicken and pour in the broth (or wine). Place the butter cubes evenly across the top.
Cook: Cover and cook on Low for 6 hours or High for 3–4 hours.
Finish: Once done, toss the chicken and mushrooms gently to coat them in the garlic butter sauce accumulated at the bottom. Garnish with fresh parsley.

Don’t add too much liquid: Mushrooms release a lot of water. You only need a splash of broth to start; the “sauce” will create itself.
Sear for Flavor: If you have 5 extra minutes, sear the chicken in a pan for 2 minutes per side before putting it in the slow cooker. This adds a “maillard reaction” depth that raw-to-slow-cooker methods lack.
Thickening the Sauce: If you want a creamier sauce, whisk 1 tbsp of cornstarch with 1 tbsp of water at the end and stir it in for the last 15 minutes of cooking.

Estimate based on 1/6th of recipe

Calories	Protein	Net Carbs	Fat
310 kcal	32g	4g	18g

Immune Support: Garlic contains allicin, while mushrooms are a great source of Vitamin D and selenium.
High Protein: Keeps you satiated and supports muscle recovery.
Low Glycemic Index: Won’t cause blood sugar spikes, making it excellent for energy stability.