Chicken Thighs with Mushrooms, Slow Cooker

Slow Cooker Chicken

You could use thighs and legs if you prefer. I made 5 thighs.


  • 46 chicken thighs, skinned
  • 1 medium onion, vertically sliced
  • 4oz (120gr) mushrooms, trimmed, sliced
  • 1 clove garlic, minced
  • 2 ribs celery, sliced
  • 1 tbs Dijon-style mustard
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tbs tapioca
  • 1/2 cup (4oz, 120ml) Marsala wine
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1/3 cup Greek yogurt


  • Combine onion, garlic, celery, mushrooms, thyme, tapioca, and Marsala.
  • Put in the bottom of the slow cooker.
  • Top with chicken, fitting it in carefully.
  • Combine mustard, paprika, and chicken stock. Pour over the chicken.
  • Cook on low, 6 1/2 hours. Turn chicken and stir once after 4 or 5 hours if possible
  • Remove chicken to a platter.
  • Stir yogurt into mushroom sauce, spoon over chicken and serve.


I stir once, part way through, but it’s not necessary. 

Keywords: chicken thighs, slow cooker, mushrooms

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