Savory Crockpot Chicken and Mushrooms

With school getting started again, this has been a busy couple of weeks.  Sometimes, I need something I can just throw into the crockpot, let it simmer for a few hours, and have it taste like I spent hours on prep!  This is one of those things.  🙂

Start with a large package of chicken thighs.  Small if you don’t want to deal with leftovers.  😛

Brown the thighs in a nonstick pan.  Brown, not cook!  The thighs will juice out enough fat that you really don’t need to begin with oil or butter.  Browning chicken is a beautiful thing, I think.


While the chicken browns, dig out the crockpot or large heavy skillet like a dutch oven…if you’ll be home and have to fears about the stovetop being on all afternoon.  I use 1 package of Lipton mushroom and onion soup mix with 1 cup of white wine.  Yes, I know it seems I must combine alcohol with all meals somehow!

Place the beautiful brown chicken into the pot.



Use the residual chicken fat/oil to brown some sliced mushrooms.  Don’t they just look beautiful all golden and crispified?



Put the mushrooms on top of the chicken, no need to drain.  Use a slotted spoon so you don’t get a lot of grease, but a little will only add flavor!


Chop an onion, and add that also.


Leave it alone for about 4 hours on low, and just let the pot do its thing.  If the chicken is still standing like a mountain out of the liquid after a couple of hours, stir a bit to get everything down into the liquid.


After 4 hours or so, the chicken will just fall off the bone.  I like to peel off the skin at this point, and remove any obvious bones.

Let it simmer along for about another hour then remove the remaining bones, and serve.  I put it over the orange wild rice, and it was totally awesome.  Looked pretty too!  😀



I make a large package of thighs, so there are leftovers.  After all, there’s only three of us to feed!  The awesome thing about this…I can do anything you like while it’s cooking.  Like…play World of Warcraft with Hubby!  😛