Crock Pot Creamy Mushroom Chicken with Potatoes

Crock Pot Creamy Mushroom Chicken with Potatoes is one of those feel-good comforting meals that the whole family can enjoy! The dairy-free cream sauce is loaded with onion, garlic, and lemon for a dish that is big in flavor!

This seemingly fancy yet realistically simple healthy crock pot dinner recipe checks all of the boxes!

It includes straightforward ingredients that are big in the flavor department, results in fall-off-the-bone tender chicken with perfectly cooked potatoes, and includes a magical creamy sauce that is simply to die for.

Plus, it is gluten-free and dairy-free!

Very similar to the Creamy Crock Pot Pork Chops with Potatoes and Mushrooms I posted recently, this hearty, comforting yet healthy dinner recipe is one to turn to any time you need a cozy meal.

Perfect for meal prepping or for any occasion, fancy or casual, this crock pot creamy mushroom chicken with potatoes is just some downright good eating.

Jam packed with onion, garlic, and lemon, the creamy dairy-free sauce is everything to write home about. 

The sauce is what makes it!

Let’s dive into the ingredient list, because I think you’ll be very pleased with how simple this is.

Creamy Crock Pot Mushroom Chicken Ingredients:

Chicken: I go with bone-in skin-on chicken thighs and drumsticks because the end result is so incredibly tender and finger licking great! 

If you prefer boneless chicken, you can absolutely make the swap. You can skip the searing step and add the chicken right to the crock pot without browning it if you use boneless breasts or thighs. 

Potatoes: Baby gold potatoes are a fun and delicious carb addition to balance out this meal. If your store doesn’t carry baby potatoes, you can easily use regular Yukon gold potatoes and simply chop them into large 2-inch pieces. 

Onion, Garlic, and Mushrooms: Sautéed onion, garlic, and mushrooms bring bold, earthy flavors to any meal. These three ingredients work wonders in the flavor department here!

Canned Coconut Milk and Lemon Juice: The liquid in the sauce is a combination of full-fat canned coconut milk and fresh lemon juice. This yields a thick, creamy texture (similar to regular cream), with a little citrusy tang to bring it all together.

If you prefer the flavor to be just creamy without the citrus, replace the lemon juice with chicken broth or more coconut milk.

The flavors from the lemon juice, onion, garlic, mushrooms and chicken combined with the coconut milk make it taste like a regular (dairy-based) cream sauce. 

Tapioca Flour: Used for thickening the sauce, tapioca flour works like cornstarch or regular all-purpose flour to create that luscious thickness. You can easily replace it with arrowroot flour or gluten-free all-purpose flour.

Italian Seasoning & Sea Salt: We season the sauce with Italian seasoning to add some herby rustic flavor and sea salt to bring out all of the flavors. Also be sure to use sea salt and black pepper to season the chicken!

Now that we know what’s what, let’s go ahead and make this delicious slow cooker meal! 

It can be broken down into three simple steps. As always, I recommend reading the whole recipe before you start cooking, as it will make the whole process much easier.

How to Make Crock Pot Creamy Mushroom Chicken with Potatoes:

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.

This is very similar to my Dairy-Free Condensed Cream of Mushroom Soup. 

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!

And that’s it! If you’re looking for side dishes to serve this crock pot chicken recipe, I recommend my Lemon Garlic Rosemary Rice! It has lovely flavor and it helps soak up that delicious sauce for a real treat!

I also recommend my Balsamic Roasted Vegetables or my Strawberry Spinach Salad with Poppy Seed Dressing to go along with the chicken.

Slow cooker chicken and potatoes for life!

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4.39 from 13 votes

Crock Pot Creamy Mushroom Chicken with Potatoes

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

Prep Time15 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 15 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 8 Servings

Calories: 514kcal

Author: Julia

Ingredients

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

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.

Nutrition

Serving: 1of 8 | Calories: 514kcal | Carbohydrates: 29g | Protein: 44g | Fat: 29g | Fiber: 2g | Sugar: 3g