Crockpot Mushroom Fall-Off-The-Bone Chicken Recipe

This is a fantastically delicious recipe that is specifically meant to be slow cooked. It can be made with boneless, skinless chicken breasts, but the cooking method allows the meat to just fall off the bones, so this is terrific for legs and thighs or whole chicken, too.

Our favorite way to make this is with thighs and legs. This is a perfect meal to start prior to going to church or a meeting. It is also great when you don’t really want to bake something in the oven. The crockpot does most of the work for you and the result is chicken that has a delightful mushroom flavor all the way through.

This recipe will comfortably feed four people. If there are any leftovers, they taste great heated up for lunch the next day.

Crockpot mushroom chicken ingredients:

3-5 pounds chicken legs and thighs or whole chicken, cut if necessary to fit into the crockpot

1 pound mushrooms, sliced or whole

1 onion, coarsely diced

3 carrots, cut in 1/2 inch thick medallions

3 stalks celery in 1/2 inch slices

1 can condensed cream of mushroom soup

1 can chicken broth

2 tablespoons fresh parsley, chopped

1 tablespoon garlic, minced

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon chopped chives

Crockpot mushroom chicken instructions:

1. Put all the ingredients except the mushrooms into the crockpot, turn it on high, and cover. Allow the chicken to cook for an hour.

2. Add the mushrooms, stir, turn the crockpot to medium, cover, and cook for an additional hour. When it is done, the meat should easily separate from the bones.

This meal can be served over egg noodles or rice and it can be eaten with cornbread, drop biscuits, or crumpets. With the starch, this becomes a balanced meal.

The crockpot mushroom chicken is gluten-free and it is a good meal for diabetics. It would probably go well with a green salad, too, but this makes a lot and is so filling that we’ve never made a green salad in order to find out. It is fantastic if you can use morel mushrooms, chanterelle mushrooms, or shaggy manes.

Incidentally, without alteration except for the kind of bird, this recipe is also fantastic with pheasant, grouse, quail, ptarmigan, and game hen. It is even great for use with a stewing chicken because the slow-cooking tends to tenderize the meat.

This is a very good tasting meal and it is one that doesn’t require a great deal of prep work. It is filling and is quite suitable for when you know that special guests are going to be dining with you. It tastes so good that it is a natural for a Sunday ‘after church’ feast.