Creamy Slow Cooker Chicken and Mushroom Pasta

Emily Nelson | Gather and Dine
  • Yield: 6 servings
  • Cook: 5 hours


1 1/2pounds boneless, skinless chicken thighs, trimmed
Kosher salt and ground black pepper
1tablespoon extra-virgin olive oil
1 onion, finely diced
1/2ounce dried porcini mushrooms, soaked 10 minutes in hot water, drained and minced
6 garlic cloves, minced
2teaspoons tomato paste
1tablespoon minced fresh thyme or 1 teaspoon dried
1pound cremini mushrooms, diced (see note)
1 1/2cups low-sodium chicken broth
1/2cup dry white wine
2tablespoons instant tapioca
1/4cup heavy cream
1/2cup grated Parmesan cheese
3tablespoons minced fresh parley, plus extra for garnishing
1pound pasta


  1. Season both sides 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.

This recipe from Gather and Dine and Honest Cooking was republished with permission. It originally appeared as Slow Cooker Chicken and Mushroom Pasta.

Slow Cooker Chicken and Mushroom Pasta

Emily Nelson | Gather and Dine