Creamy Crockpot Chicken Thighs With Mushrooms is a recipe winner! Juicy chicken bathed in a mushroom cream sauce is delish served over noodles or garlic mashed potatoes!
Heat oil in a large skillet. Season chicken with salt, pepper and thyme.
Brown chicken, about 2-3 minutes on each side, remove from skillet and set aside.
Add onion to the pan and cook until softened, about 3-4 minutes. Add broth to the onions and scrape any brown bits off bottom of the pan. Whisk in grainy mustard.
Place onion mixture in the slow cooker, add mushrooms and chicken.
Pour Alfredo sauce over everything, cover and cook on low for 2 hours. Add Parmesan cheese and cook for an additional 30 minutes, or until chicken is cooked through.
Serve with additional parmesan cheese if desired.
Notes
Be sure to cook chicken to a safe temperature of 165˚F.For a thicker sauce, combine 2 teaspoons cornstarch with 2 teaspoons water. Add to the sauce mixture and let cook 5-10 minutes.