Looking for a dinner that practically cooks itself? This Creamy Rosemary Chicken is a delightful way to bring hearty flavors to the table without the fuss. Simply toss a handful of fresh ingredients into your slow cooker, press the start button, and let the magic happen in six hours.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup sliced mushrooms (baby bella or white button)
- 1 sprig fresh rosemary (or 1 teaspoon dried)
- ½ teaspoon dried thyme
- Pinch of salt and pepper, to taste
- 1 cup chicken broth
- ½ cup heavy cream
Instructions
Warm a drizzle of olive oil in a skillet over medium heat. Sear the chicken thighs for about two minutes on each side until lightly browned. This step seals in their juices, though you can skip it if you’re short on time.
Next, transfer the chicken to your slow cooker. Top with sliced onion, minced garlic, mushrooms, and that fragrant sprig of rosemary. Sprinkle in dried thyme, salt, and pepper, then pour in the chicken broth.
Set your slow cooker to low, and let everything simmer gently for six hours. Once the time is up, remove the rosemary sprig and stir in the heavy cream. Allow it to warm through for another 10-15 minutes with the lid partially open—perfect for thickening that savory sauce.
Serve your Creamy Rosemary Chicken over mashed potatoes, rice, or buttery noodles. Enjoy the comforting aroma as you ladle that velvety sauce across your plate!
The beauty of this dish is its simplicity. Busy parents, exhausted students, or anyone with a packed schedule can whip this up and still feel like a gourmet cook at dinnertime. Feel free to swap in chicken breast, add extra veggies like carrots, or omit mushrooms if needed for dietary preferences. Either way, the slow cooker does the work and you’ll soon have a comforting meal perfect for cozy nights or effortless meal prep.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
