Slow Cooker Herb-Roasted Chicken Thighs with Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with fresh herbs and mushrooms in a slow cooker, creating a flavorful, hands-off meal. This american-inspired slow cooker (keto) ready in about 255 minutes pairs (680g) chicken thighs, olive oil, (chopped) fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels and season with salt and pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear for 2 minutes, then remove.
  3. Step 3: Place the seared chicken thighs in the slow cooker. Add 4 oz quartered cremini mushrooms, 1/4 cup chopped rosemary, and 2 tbsp chopped thyme.
  4. Step 4: Pour 1/2 cup chicken broth over the top.
  5. Step 5: Cook on low for 4 hours until the chicken is tender and the skin is crispy.
  6. Step 6: Remove the chicken and mushrooms, and serve with the cooking juices.

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Frequently asked questions

How long does Slow Cooker Herb-Roasted Chicken Thighs with Mushrooms take to make?

Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Herb-Roasted Chicken Thighs with Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (680g) chicken thighs from drying out.

Can I substitute ingredients in Slow Cooker Herb-Roasted Chicken Thighs with Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Herb-Roasted Chicken Thighs with Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow Cooker Herb-Roasted Chicken Thighs with Mushrooms keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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