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Crockpot White Wine Chicken and Mushrooms

Heidi Davison
This slow cooked chicken and mushrooms is tender in texture but robust in flavor. The sauce is delicious poured over the chicken on a hot bed of rice.
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Entree
Cuisine American
Servings 4 -6


  • 12 oz cleaned and de-stemmed mushrooms
  • 6-7 medium chicken breasts
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground pepper
  • 3 tsp minced garlic
  • 1 cup white wine I used riesling (you can substitute chicken broth)
  • 3/4 cup water
  • 1/4 cup cornstarch
  • Optional: parsley to garnish


  • Wash, de-stem, and chop mushrooms
  • Spray the bottom of the slow cooker and place the chicken in one layer.
  • Sprinkle on the salt, pepper, and garlic.
  • Pour the mushrooms and wine over the top.
  • Cover the Crockpot and cook on LOW for 5-6 hours.
  • Remove the chicken with a slotted spoon.
  • In a separate bowl, make the slurry with the water and cornstarch.
  • Pour the slurry into the liquid inside the slow cooker.
  • Replace the chicken and cook on HIGH for 30 minutes or until the sauce is thickened.
  • Serve warm over rice.