This is one of those meals that will do just the trick when you are craving something rich, creamy, and comforting.
This recipe is just barely adapted from America’s Test Kitchen Slow Cooker Revolution, the book I nearly always lean on when I need a good slow cooker recipe. In all my times browsing through the book, “Chicken and Mushroom Sauce” had not struck any interest until just recently.
The simplicity and earthiness suddenly appealed to me, and I was able to see past the humble title and ingredients. 
Slow cooking mushrooms, onions, and chicken in a white wine broth indeed creates a sauce with incredible flavor.
Porcini mushrooms add depth, a bit of cream and parmesan add a touch of richness, and fresh parsley brightens it all up. Serve over a high-quality pasta and you won’t regret it.
Print
Slow Cooker Chicken and Mushroom Tagliatelle
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Tender shredded chicken and earthy mushrooms come together in a rich, creamy sauce, all made effortlessly in the slow cooker. Toss with your favorite pasta for a deeply satisfying meal.
Ingredients
- 1 1/2 pounds (0.68 kg) boneless skinless chicken thighs (trimmed)
- kosher salt and ground black pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 onion (finely diced)
- 1/2 ounce (14 g) dried porcini mushrooms (soaked 10 minutes in hot water,drained and minced)
- 6 garlic cloves (minced)
- 2 teaspoons (10 ml) tomato paste
- 1 tablespoon (15 ml) minced fresh thyme or 1 teaspoon (5 ml) dried
- 1 pound (0.45 kg) cremini mushrooms (diced)
- 1 1/2 cups (355 ml) low sodium chicken broth
- 1/2 cup (118 ml) dry white wine
- 2 tablespoons (30 ml) instant tapioca
- 1/4 cup (59 ml) heavy cream
- 1/2 cup (118 ml) grated Parmesan cheese
- 3 tablespoons (44 ml) minced fresh parley (plus extra for garnishing)
- 1 pound (0.45 kg) pasta
Instructions
- Season both sides of the chicken pieces with salt and pepper. Set aside.
- In a skillet, heat the olive oil over medium heat. Add the onion, porcini mushrooms, garlic, tomato paste, thyme, and a generous pinch of salt and pepper. Cook until the onion is softened, about 5-6 minutes, stirring occasionally. Transfer to the slow cooker.
- Add the cremini mushrooms, broth, wine, and instant tapioca to the slow cooker and stir to combine. Nestle the chicken pieces into the slow cooker, making sure to keep the chicken covered with liquid. Cover and cook on low heat until the chicken is tender, about 4-6 hours.
- Use a slotted spoon to transfer the chicken pieces to a bowl and allow them to cool slightly. Use two forks to shred the chicken into bite-size pieces. Return the shredded chicken to the slow cooker. Stir in the cream and Parmesan cheese and cook for another few minutes until heated through. Season to taste with additional salt and pepper. Right before serving, stir in the parsley.
- Cook the pasta according to package directions. Toss the chicken and mushroom mixture with the cooked pasta and garnish with additional parsley and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Frequently Asked Questions
What type of pasta works best with the Creamy Slow Cooker Chicken and Mushroom Pasta?
A high-quality pasta, such as fettuccine or pappardelle, works best as it can hold the creamy mushroom sauce well.
Can I substitute the porcini mushrooms with another type?
Yes, you can use regular button mushrooms or cremini mushrooms, but the flavor depth may not be as pronounced.
What can I use instead of white wine in the broth?
You can substitute white wine with chicken broth or a splash of apple cider vinegar mixed with water to maintain the acidity.
