Crockpot Chicken and Mushrooms

Serves 4-6


3 tablespoons olive oil, divided

1 ½ pounds boneless, skinless chicken thighs

¼ teaspoon salt (leave out if sodium free)

¼ teaspoon pepper

1 small onion, chopped

8 ounces crimini mushrooms, sliced

2 cloves garlic, minced

1 teaspoon Mrs. Dash Garlic-Herb Mix

½ teaspoon garlic powder

½ teaspoon paprika

1 cup low sodium chicken broth

¼ cup dry white wine like Pedroncelli Sauvignon Blanc

1 cup orzo pasta

Additional grated Parmesan cheese and chopped fresh parsley, optional, for serving


Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 2 minutes per side.

Transfer chicken to slow cooker and sprinkle with salt (if using) and pepper.

To the same hot skillet, add 1 tablespoon olive oil, the onion and mushrooms. Cook, stirring, scraping up any browned bits from the bottom of the pan. Cook until onions and mushrooms start to soften and onions brown slightly, about 3 minutes. Deglaze with the white wine. Add garlic and cook 1 minute. Transfer mixture to the slow cooker.

To the slow cooker, add the Mrs. Dash, garlic powder, paprika and chicken broth. Stir gently.

Cook on low setting for 4-5 hours or high setting for 2-2½ hours, until chicken is cooked through. (Chicken should register at least 165° F on an instant read thermometer.)

Stir in the orzo, making sure it is all in contact with the liquid, and cook on high for 15-20 minutes, until orzo is tender. Orzo cooking time will depend on your slow cooker.

Serve with grated Parmesan cheese and fresh parsley, as desired.

Recipe adapted from