Dinner · Part 3 of 3: Tips & recipe card
Slow Cooker Chicken Thighs with Bacon and Mushrooms Tips, FAQ & printable recipe

- Prep
- Cook
- Total
- Serves
- 5
Tips for success
To enhance the flavor, consider seasoning the chicken with a pinch of kosher salt and freshly cracked black pepper before placing it in the slow cooker.
While the bacon adds salt, a little extra seasoning on the meat itself ensures that the flavor penetrates deeper, providing a more balanced taste in every single bite of the finished dish.
If the broth seems too thin after cooking, you can remove the chicken and potatoes and whisk in a small amount of cornstarch slurry to the liquid in the slow cooker. Turn the heat to high for a few minutes until the sauce thickens slightly to your desired consistency, then return the chicken to the pot to coat it before serving.
Variations
- Herb-Infused Version: Add a few sprigs of fresh rosemary or thyme during the cooking process to introduce a bright, aromatic element that complements the earthiness of the mushrooms and potatoes beautifully.
- Spiced Variation: Incorporate a teaspoon of smoked paprika or a pinch of red pepper flakes when adding the garlic to give the dish a subtle warmth and a slightly vibrant color.
Storage and make-ahead
- Fridge
- Keep in an airtight container in the refrigerator for up to 3 days.
- Freezer
- Freeze in a freezer-safe container for up to 2 months.
- Reheat
- Reheat gently on the stovetop or in the microwave until the chicken reaches 165°F (74°C).
Store any leftovers in an airtight container to maintain freshness and prevent the absorption of other odors in the refrigerator. Ensure the food has cooled to room temperature within two hours of cooking before placing it in the fridge.
Properly stored, the chicken and vegetables will remain safe and flavorful for up to three days, making this an excellent option for quick future meals throughout the week.
This dish is excellent for preparing in advance, as the flavors often deepen after sitting in the refrigerator overnight. You can assemble all the raw ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator.
When ready to cook, simply place the insert into the base and start the slow cooker, adding 30 minutes to the total cooking time to account for the cold temperature of the ingredients.
Serving ideas
Serve this dish hot, spooning a generous amount of the savory broth over the chicken thighs and potatoes. The potatoes and mushrooms act as a perfect base, soaking up all the delicious juices. It pairs wonderfully with a side of crusty bread or a simple green salad to balance the richness of the bacon and the tender chicken thighs.
When plating, ensure each serving includes a piece of chicken, a portion of the potatoes, and a good amount of the mushrooms and bacon.
The broth is a key component of the dish, so be sure to include plenty of it in each bowl. This rustic presentation is perfect for family-style dining where guests can help themselves to the hearty, comforting components.
Frequently asked questions
Can this be made with chicken breasts instead of thighs?
Is it necessary to brown the chicken before slow cooking?
How can the sauce be made thicker?
Slow Cooker Chicken Thighs with Bacon and Mushrooms

Ingredients
- 5 bone-in skin-on chicken thighs
- 4 slices bacon, chopped
- 8 oz white mushrooms, sliced
- 1 lb baby potatoes, halved
- 1 tbsp minced garlic
- 1 cup chicken broth
Instructions
- Place the bone-in skin-on chicken thighs into the bottom of the slow cooker insert. Add the chopped bacon, sliced mushrooms, and halved baby potatoes around the chicken pieces.
- Sprinkle the minced garlic over the ingredients in the slow cooker. Pour the chicken broth over the top. Cover and cook on low for 6 hours until the chicken is fully cooked.
- Check that the chicken reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken carefully and let it rest for 5 minutes before serving with the bacon, mushrooms, and potatoes.
Estimated nutrition per serving
- Calories
- 450
- Protein
- 32 g
- Carbohydrates
- 25 g
- Fat
- 24 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 650 mg
This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.






