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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!

Crock Pot Creamy Mushroom Chicken with Potatoes

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.

Slow Cooker Mushroom Chicken with Potatoes and a creamy dairy-free sauce. Gluten-free, paleo, whole30, healthy dinner recipe

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! 

Crock Pot Creamy Mushroom Chicken with Potatoes - paleo, whole30, healthy dinner recipe. Dairy-free, gluten-free, well-balanced 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.

Sauté the onion in a skillet until translucent

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.

Dairy-Free Gluten-Free Condensed Cream of Mushroom Soup

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.

Sear the chicken in cast iron 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).

Flip the chicken and sear on the other side for 2 minutes

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.

Place the seared chicken on a plate between batches

Slow Cook:

Add the potatoes to the slow cooker, followed by the browned chicken and the sauce.

Add the potatoes to the bottom of the crock pot
Place the browned chicken on top of the potatoes
Pour in 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.

Slow cook on HIGH for 3 to 4 hours or LOW for 6 to 8

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 Creamy Mushroom Chicken with Potatoes. A well-balanced meal that is paleo, whole30 and healthy

Slow cooker chicken and potatoes for life!

Crock Pot Creamy Mushroom Chicken with Potatoes
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4.25 from 20 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
Cook Time4 hours
Total Time4 hours 15 minutes
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

Crock Pot Creamy Mushroom Chicken - dairy-free, gluten-free, paleo, whole30, healthy dinner recipe made easy in the slow cooker!

Recipe Rating




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Mary

Sunday 5th of November 2023

I made this dish this evening but had to go sans crock pot because I was running behind on time. It was so delicious! I also subbed arrow root for the flour, and then made it a pasta dish and left out the potatoes. Added some spinach as well. Would definitely make this again!

Julia

Wednesday 8th of November 2023

Ooh, I love the idea of turning the recipe into a pasta dish - that sounds divine! Thanks so much for sharing, Mary! This is super helpful to others who want to try the same changes. xo

Jennifer

Friday 17th of March 2023

My crock pot broke, so I’m doing this recipe in the oven! I hope it turns out!

Julia

Sunday 19th of March 2023

Oh no, sorry to hear about your crock pot! Let me know how it turns out in the oven! I'm betting it will be lovely! xo

Molly Laster

Tuesday 10th of January 2023

Serving this tonight! Every recipe of yours has been a hit with my family! Thank you for inspiring such delicious, healthy meals.

Julia

Thursday 12th of January 2023

Wahoo! I hope you and your family loved it! So thrilled you and your family have been enjoying my recipes. Thanks so much for the sweet note! xoxo

Josette

Monday 24th of January 2022

This looks delicious! Lately coconut milk and cream has been causing me some GI distress. Would almond milk be an acceptable substitute?

Julia

Monday 24th of January 2022

Hi Josette!

I think the best replacement would be 2 cups of chicken broth. The sauce won't be creamy, but it will still taste great! My concern with almond milk is I think it will throw off the flavor. When I tried boiling almond milk a number of years ago, it separated (kinda like how cow's milk gets all wonky)...I'm not sure if that has changed since then but I wouldn't want that to happen to ya either. I hope you enjoy the recipe!! xoxoxo

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