Slow Cooker · Chicken · Weeknight Suppers
This is the kind of supper I come back to when the week has been long and I want something that quietly looks after me. Chicken thighs — properly the best cut for slow cooking, cheaper and more forgiving than breast — with mushrooms and a cream sauce that takes almost no effort to put together. I’ve made versions of this over many years of slow-cooker cooking and it still earns its place on a Tuesday evening.
Some of the links below are affiliate links: if you buy through them we may earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. We only suggest things we would recommend to a friend — see our affiliate disclosure and how we research.
✉ Join the Dispatch — a calm weekly note, every Thursday. Free.
Quick picks — useful kit
- Tower Slow Cooker — right size for 4 portions; the removable ceramic bowl cleans up easily
- Glass Measuring Jug — heat-resistant and clear to read; handy for measuring stock
- Silicone Spatula — flexible edges get every last bit of sauce out of the pot
Slow cooker creamy chicken and mushroom over noodles is exactly the sort of supper that quietly looks after you. Tender chicken thighs, earthy mushrooms and a silky, cream-enriched sauce bubble away while you get on with your day — ready to spoon over noodles on a chilly evening.
Creamy Chicken & Mushroom Over Noodles
Tender chicken thighs and chestnut mushrooms in a creamy, mustard-flecked sauce over buttery noodles.
Ingredients
- Boneless, skinless chicken thighs, halved700 g
- Chestnut mushrooms, thickly sliced250 g
- Medium onion, finely sliced1
- Garlic cloves, crushed3
- Chicken stock150 ml
- Dry white wine (or more stock)100 ml
- Dijon mustard1 tsp
- Dried thyme or mixed herbs1 tsp
- Bay leaf1
- Double cream100 ml
- Cream cheese or soured cream2 tbsp
- Cornflour slurry (1 tbsp + 2 tbsp cold water)—
- Butter or olive oil, for browning1–2 tbsp
- Egg noodles, tagliatelle or pasta300–350 g
- Fresh parsley, chopped, to servea handful
- Salt & pepperto taste
Method
- Brown the chicken. Heat the butter or oil and brown the chicken in batches until lightly golden. Transfer to the slow cooker. In the same pan, soften onions and mushrooms with a pinch of salt for 5–7 minutes, add garlic for the last minute.
- Build the sauce. Pour stock and wine into the slow cooker. Stir in the Dijon, thyme, bay leaf, salt and pepper. Turn everything to coat.
- Slow cook. Lid on, LOW for 6–7 hours or HIGH for 3–4. The thighs will be genuinely tender and the mushrooms melt into the sauce.
- Finish the sauce. Stir in the cornflour slurry, then the cream and cream cheese. HIGH for a further 20–30 minutes, lid on, until glossy. Adjust seasoning.
- Cook the noodles. While the sauce finishes, cook noodles or pasta in well-salted water. Drain and keep warm.
- Serve. Spoon over the warm noodles. Finish with chopped parsley and extra black pepper.
Make it your own
- Add veg. A handful of frozen peas or a couple of handfuls of spinach stirred in for the final 10 minutes adds colour without complicating things.
- No wine. Swap for extra stock and a squeeze of lemon at the end for brightness.
- Gluten free. Use gluten-free stock and mustard; serve over gluten-free pasta, rice, or mashed potato.
- Lighter version. Single cream or a splash of milk with extra cornflour instead of double cream. The sauce will be a little less rich but still good.
- Richer version. A small handful of grated Parmesan stirred in at the end makes the sauce thicker and nuttier.
Serving & leftovers
Simple steamed greens, buttered cabbage or garlicky green beans work well alongside. The sauce also sits happily over mashed potato or rice if you don’t have noodles in.
- Fridge: Cool quickly and store for up to 2 days. Reheat gently on the hob with a splash of water or stock to loosen.
- Freezer: The sauce freezes, though cream-based sauces can look a little grainy after defrosting — stir well when reheating and it should come back together. If you know you’re freezing most of it, hold back the cream and add it fresh when reheating.
- Lunchbox: Excellent in a lidded food flask — a portion of noodles underneath, sauce over the top.
New to slow cookers?
Our guide to how to use a slow cooker (UK) walks through setup, timings, and the small habits that stop slow-cooker meals going watery. Worth a read if you’re just getting started.
The verdict
A proper weeknight comfort supper — effortless to put together in the morning, genuinely satisfying in the evening. Chicken thighs are cheap, slow cookers are cheap to run, and a cream sauce takes the whole thing somewhere that feels a bit considered without any real effort. I’ve been making variations of this for years and it never disappoints.
More slow cooker ideas
- Slow Cooker Meals for a Calm Week (UK): 12 Comfort Dinners + Timings + Freezer Plan
- Apple cider pulled pork
FAQs
Can I use chicken breast instead of thighs?
You can, but thighs are significantly better for slow cooking. Breast goes dry and stringy over a long cook; thighs stay juicy and tender. I always use thighs for slow-cooker recipes — they’re also cheaper, which is a bonus.
Do I have to brown the chicken first?
No — it’s optional. The dish will still be tasty without it. But browning the chicken and softening the onions first adds a layer of flavour that I think is worth the extra 10 minutes. I brown when I have time; I skip it when I don’t.
Why did my sauce turn out thin?
The cornflour slurry is what thickens it — make sure you stir it back together before adding (it settles) and give it the full 20–30 minutes on HIGH after adding the cream. Slow cooker sauces don’t reduce like a hob sauce; the cornflour is doing the work here.
Can I make this ahead?
Yes — it’s actually better the next day. The flavours deepen overnight. Store in the fridge and reheat gently, adding a splash of water or stock to loosen the sauce.
What noodles work best?
Egg noodles or tagliatelle are my preference — the sauce clings to them well. Wide, flat pasta works better than thin spaghetti. Rice or mashed potato are also good if you don’t have noodles.
The Danbury Dispatch — Free Weekly
One calm note every Thursday — seasonal guides, practical ideas, and quietly useful recommendations.
Quick Picks
Tower Cavaletto 6.5 Litre Slow Cooker with 3 Heat Settings, Removable Dishwasher Safe Pot, Cool Touch Handles, Up to 8 Portions, Black and Rose Gold, T16043BLK
U-Taste Silicone Spatula Set of 3, 315℃ Heat Resistant, Midnight Blue | Cooking Baking Mixing Rubber Bowl Scraper, Food Grade Seamless Flexible Kitchen Utensils, Non Stick Spoonula for Cookware
Pyrex PIREX Graduated Measure Liters 1 with Lid
Last reviewed: July 2026
📖 From the D&L Shop: Looking for a calmer way to organise your week? Our Calm Week Planner is designed for people who want structure without pressure — printable, fillable, and tablet-optimised versions included. £3.99. Browse the full shop →
You want a wide, heavy pan so the cream reduces without splitting — I’d recommend the casseroles and skillets that hold heat best.
🛡 Our standards: How we research · Editorial policy · Affiliate disclosure · Corrections · Last reviewed: July 2026
About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
Was this useful?
