Crock Pot Portobello Chicken Recipe -
Crock Pot Portobello Chicken Recipe
  • READY IN 6+ hrs

Crock Pot Portobello Chicken

Recipe by  

"We love both portabellos and chicken, and after cooking this same meal on the grill I found a way to bring it inside via the crock pot. Two different preparations - same great results. Even after working all day, we serve guests a meal that gives the impression I cooked all day!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    6 hrs

    6 hrs 10 mins


  1. Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps.
  2. Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours.
  3. A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  4. Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 19, 2009

Delicious! I sauteed a red and yellow bell pepper, a sweet onion, and added them to the chicken while I was boiling the rotini. Everyone loved it! I will use fat free italian dressing next time though as it was too oily in the crockpot and I had to dip that out before adding the noodles.

Most Helpful Critical Review
Jul 09, 2009

I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it all came out tasting very vinegary. I may try it again but definately pick your dressing wisely. Perhaps a cheesy itallian with less vinegar in it.

Jun 23, 2009

This was very good, and even better, super easy! I substituted a Tomato Basil Romano dressing (Wishbone Bountifuls) which is somewhat an Italian variety and it was delicious! I was a little skeptical because I didn't think it would be that great with so few ingredients, but I was very wrong! I will make it again.

May 19, 2009

This was lovely. I got the Baby Bella mushrooms from the local asian market on the cheap and added a sliced sweet onion. We ate it over steamed, buttered brown rice with steamed broccoli. There were no leftovers, my husband made sure of that.

May 21, 2009

It was good. I followed the recipe exactly - added nothing extra. The portabella mushrooms were "delish" they shrank big time and the chicken was very moist and just fell off the bones - ... I served the crock pot meal with rice or pasta for those who wanted either and a red sauce on the side for those that wanted that too.

Aug 10, 2009

I changed the Italian dressing to balsamic vinaigrette, the chicken just fell off the bone and the mushrooms added a lot of flavor. Definitely a family favorite and will be made again.

Jul 24, 2009

This recipe is def a keeper. I used the light italian dressing like stated in the reviews and baby bella mushrooms. I also added carrots and onions so we would have a more rounded meal. Everyone loved this and I have made it more than once now.

May 28, 2009

This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in some fresh red peppers and asparagus while the water was boiling for the pasta, and deboned the chicken, letting it all simmer in the pot for 10 minutes. This is fantastic, and will be a favourite for years to come!


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  • Calories
  • 628 kcal
  • 31%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 58.6 g
  • 117%
  • Sodium
  • 1155 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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