Creamy Slow Cooker Chicken and Mushroom Pasta
Recipe Type: Main
Cuisine: Italian
Serves: 6 servings
  • 1½ pounds boneless, skinless chicken thighs, trimmed
  • kosher salt and ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely diced
  • ½ ounce dried porcini mushrooms, soaked 10 minutes in hot water, drained and minced
  • 6 garlic cloves, minced
  • 2 teaspoons tomato paste
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 1 pound cremini mushrooms, diced (see note)
  • 1½ cups low-sodium chicken broth
  • ½ cup dry white wine
  • 2 tablespoons instant tapioca
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 3 tablespoons minced fresh parley, plus extra for garnishing
  • 1 pound pasta (I used tagliatelle)
  1. Season both sidse of chicken pieces with salt and pepper. Set aside.
  2. 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 onion is softened, about 5-6 minutes, stirring occasionally. Transfer to slow cooker.
  3. Add mushrooms, broth, wine, and tapioca to slow cooker and stir to combine. Nestle chicken pieces into the slow cooker, being sure to keep chicken covered with liquid. Cover and cook on low heat until chicken is tender, about 4-6 hours.
  4. Use a slotted spoon to transfer chicken pieces to a bowl and allow it to cool slightly. Use two forks to shred chicken into bite size pieces. Return shredded chicken to the slow cooker. Stir in cream and parmesan and cook for another few minutes until heated through. Season to taste with additional salt and pepper. Right before serving, stir in the parsley. Toss with pasta and garnish with additional parsley and parmesan.
  1. *Barely adapted from Slow Cooker Revolution
  2. *I used a food processor to chop the mushrooms. If you go this route, be sure not to over process.
Recipe by Honest Cooking by Mercato Fabbrica at