Crockpot Creamy Mushroom Chicken Drumsticks and Potatoes Step-by-step instructions

Before you start

Before starting, ensure the slow cooker insert is clean and dry. Wash the baby potatoes thoroughly and halve them; slice the mushrooms if they are whole.

Have all ingredients measured and ready, as assembly is quick. Prepare a space to work near the slow cooker so you can easily transfer the ingredients without making a mess on your countertop.

Instructions

Preparation and layering

1. 1Layering the ingredients
   Place the raw chicken drumsticks into the base of the slow cooker insert. Arrange the sliced mushrooms and halved baby potatoes over the chicken in an even layer to ensure they cook thoroughly during the long braising process.
   Look for The drumsticks should be distributed in a single layer if possible for even cooking.
   Tip Pat the chicken dry with paper towels before adding to the cooker to remove excess surface moisture.

The chicken is arranged at the bottom of the slow cooker with the vegetables layered on top. Everything is ready to be seasoned and sauced. Ensure the slow cooker is placed on a heat-resistant surface away from water sources.

Seasoning and saucing

2. 2Seasoning and saucing
   Sprinkle the garlic thyme seasoning uniformly over the mushrooms and potatoes. Pour the condensed cream of mushroom soup over the entire mixture. Use a spoon to gently spread the soup so it covers the ingredients, allowing the flavors to meld during the cooking time.
   Look for The soup should cover the top surface of the chicken and vegetables.
   Tip You can add a splash of water to the soup can to rinse out the remaining cream if desired.

The garlic thyme seasoning is distributed and the mushroom soup is spread over the top. The slow cooker is ready to be covered and turned on. The ingredients should look neatly organized and ready for the long, slow braising process.

Slow cooking

3. 3Slow cooking to completion
   Cover the slow cooker with the lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Ensure the chicken reaches an internal temperature of 165°F (74°C) at the thickest part near the bone. Let the chicken rest for 5 minutes before serving.
   Look for The chicken meat should be fork-tender and falling slightly off the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a digital meat thermometer to verify the temperature is at least 165°F (74°C) for food safety.

The kitchen should begin to smell savory and earthy as the mushroom sauce develops.

The chicken is cooked through, the potatoes are soft, and the sauce has thickened into a creamy consistency. Perform a final check for food safety before serving the meal.

Common mistakes

A common mistake is overcrowding the slow cooker too much, which can prevent the sauce from circulating properly. Ensure there is enough space for the heat to distribute evenly.

Another error is lifting the lid too frequently to check on the progress; every time the lid is opened, heat escapes, adding extra cooking time and potentially drying out the chicken.

How to tell it’s done

The chicken is done when the meat is tender and pulls away easily from the bone.

Most importantly, use an instant-read meat thermometer inserted into the thickest part of the drumstick, avoiding the bone, to confirm an internal temperature of 165°F (74°C). The potatoes should be fork-tender and easily pierced without resistance.

• Poultry: 165°F (74°C) in the thickest part