If you’re looking for an easy and delicious slow cooker smothered chicken recipe, then you will want to try this Portobello Mushroom Chicken Recipe, Texas Roadhouse Copycat.
This copycat dish has tender herb-infused chicken breasts baked in a creamy portobello mushroom sauce. A slice of pepper jack cheese and a sprinkle of fresh parmesan crowns this easy dinner idea.
The slow cooker will help you have dinner ready in just a few hours without much effort.
This easy copycat portobello mushroom chicken is a no-fuss make-ahead dinner using your slow cooker. Plus, the portobello mushrooms add a delicious depth of flavor and the creamy sauce will leave you wanting more.
Great Reasons To Make Texas Roadhouse Smothered Chicken
- Budget Friendly: When it comes to dinner, there’s nothing quite like a dish from your favorite restaurant. However, if you are on a tight budget, it can get expensive for a large family. However, if you make this copycat portobello mushroom chicken recipe at home, you can feed a crowd for the price of a dinner for two at Texas Roadhouse!
- Easy Make-Ahead Dinner: This slow cooker simple recipe is perfect for a busy day. Marinate your chicken the night before. Then in the morning, place everything in your slow cooker and cook on low heat.
- Mushroom Lover: If you are a mushroom lover, this will surely become a favorite portabello mushroom recipe! It’s a perfect dish for a family dinner or a fun dinner party with friends.
Ingredients and Grocery Tips
This slow cooker chicken portobello recipe has a two-step process to infuse the most authentic flavors that taste like Texas Roadhouse restaurant.
Marinade Ingredients
The secret to this yummy copycat recipe is to marinate your chicken before you put it in the crockpot. Don’t skip this step. Marinating with herbs adds flavor and tenderizes the chicken. This easy recipe for the marinade is also great for grilling chicken.
- Dried herbs: Dill, parsley, basil, oregano, rosemary. Make sure to use dried herbs in the marinade, not fresh green ones, for this recipe.
- Seasonings: Garlic powder, salt, black pepper, red wine vinegar, and olive oil.
Portobello Mushroom Sauce and Chicken Ingredients
- Chicken: The roadhouse uses boneless white meat chicken breast. If the breast is large, I suggest slicing them in half. Try and make all the chicken breasts the same size for even cooking in the crock pot.
- Sauce: Canned cream of mushroom soup and chicken broth.
- Seasoning: Garlic powder, onion powder, salt, pepper, and white sugar
- Mushrooms: Portobello mushrooms sliced thin. Brush any dirt off with a paper towel before slicing. If the mushroom has a woody stem, trim it and discard it. Then put the mushroom on your cutting board, cutting the mushrooms into 1 cm wide slices.
Thickening The Sauce
- Cornstarch
- Milk
Toppings
- Fresh chopped parsley: Wash and trim with kitchen scissors.
- Fresh parmesan cheese: Grate the cheese just before serving.
- Pepper jack cheese: Thin slices
How to Make Portobello Mushroom Chicken
Marinate Chicken
- Place a gallon size plastic ziplock bag into a small mixing, gently pulling the sides over the edge of the bowl.
- Pour all of the marinade ingredients into the plastic bag. Next, place the chicken breast into the bag.
- Seal the plastic bag. Using your hands, gently massage the marinade around the chicken. Place it into the refrigerator for 2 hours.
Slow Cooker Instructions
- Mix the can of condensed soup, broth, garlic powder, onion powder, sugar, salt, and pepper in a bowl. Mix with a whisk until creamy and smooth.
2. Gently fold in the sliced portabella mushrooms.
3. Remove the chicken from the marinade and place it into the slow cooker.
4. Pour the mushroom sauce over the chicken, spreading it out to cover the bottom of the crockpot in a single layer. Place the lid on the crockpot and cook on high for 2 hours and 30 minutes.
5. After the cooking time is up, place the ⅓ cup of milk and two tablespoons of cornstarch in a small jar with a lid. Screw the lid on tightly and shake until the cornstarch is blended into the milk.
Tip: My favorite shaker is the OXO Good Grips Salad Dressing Shaker. I use it for making a dressing, as a measuring cup, and mixing sauces. The pour spout is really easy to keep things neat in the kitchen.
6. Remove the crockpot lid and pour the mixture into the crockpot. Stir into the sauce gently without disturbing the chicken. Place the lid back on and cook for 30 more minutes. This allows the sauce to thicken up from the milk mixture.
7. After 30 minutes, remove the lid and carefully remove the chick breasts using a large spatula. Place it on a serving tray or individual dinner plates. The goal is to keep the chicken breast whole for each serving.
8. Sprinkle shredded parmesan cheese over the chicken. Then lay a piece of pepper jack cheese on each hot chicken breast while it’s still hot so the cheese melts.
9. Next, spoon the portobello mushroom sauce over the chicken topped with cheese. Sprinkle fresh chopped parsley on top and serve.
Make It A Meal
Let’s make this Copycat Texas Roadhouse Chicken and Mushrooms a meal. We are going to make this menu authentic. Each item is on the Texas Roadhouse menu.
- Caesar Salad: Crisp romaine lettuce tossed in homemade caesar dressing and then tossed with grated Parmesan cheese and homemade croutons.
- Texas Roadhouse Chili Copycat Recipe: This Texas style chili is perfect as cup of soup before the main course or topped on a big baked potato as a side dish.
- Baked Potato: Let me teach you how to make the perfect baked potato! These potatoes have a creamy center and very crisp, salty skin on the outside.
- Applesauce: Roadhouse serves applesauce as a side on their menu. I share with you how to make Homemade Applesauce In An Instant Pot. No sugar and ready in less than 20 minutes.
- Creamy Thick Mashed Potatoes: This recipe has no daily, yet they are super creamy, nobody will know.
Expert Tips
Cooking Options
- Grill: You can use grilled chicken and just cook the mushroom sauce in the crock pot if you prefer.
- Oven: If you would rather use your oven for baking this recipe, that is perfectly fine. Follow the directions, except cook the chicken in a covered casserol dish or cast-iron skillet at 350 degrees for 45 minutes. Then stir in thinking sauce, cover, and bake 15 more minutes before serving.
Ingredient Variations
- Chicken: You can use chicken tender strips or boneless chicken thighs.
- Mushrooms: You can use your favorite variety of mushrooms for this recipe
- Cheese: Top with cheddar cheese, Monterey Jack cheese, American cheese, or bleu cheese.
Serve Over
- Potato skins
- Steak fries
- Mashed potatoes
- Baked potatoes
- Rice
Topping and Mix-in Ideas
- Sauteed onions: Sweet onions or red onions would be great
- Sour Cream: Mix in 1/2 cup of sour cream to the sauce just before serving
How to Store Leftovers
Leftover Texas Roadhouse Mushroom Chicken can be stored in an airtight container for 2-3 days in your refrigerator. It is best not to freeze the leftovers, the sauce would be watery when thawed, most likely.
Best Way To Reheat
- Oven: To reheat, place the chicken in a baking dish. If it seems thick stir in a few tablespoons of milk first. Cover with foil and bake at 350 degrees for 20 minutes. Keep an eye on it so it does not dry out.
- Microwave: Place leftover chicken and mushroom sauce in a microwave-safe dish. If the sauce seems too thick, stir in a few tablespoons of milk before heating. Heat according to your microwave’s instructions for leftovers. Total time will depend on the strength of your microwave.
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Slow Cooker Portobello Mushroom Chicken (Texas Roadhouse)
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
Herb Marinade
- 1 teaspoon dill, dried
- 2 teaspoons parsley, dried
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1 teaspoon rosemary, finely chopped dried
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup red wine vinegar
- ⅓ cup olive oil
Portobello Mushroom Sauce and Chicken
- 2 pounds chicken breast, Marintaed in herb marinade. This will be about 4 or 5 chicken breasts.
- 1 10.5 ounce cream of mushroom, soup can
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons sugar
- 1 ½ cups portobello mushrooms, finely sliced to 1 cm thick
Thickener
- 2 tablespoons corn starch
- 1/3 cup milk
Topping
- 4 slices Pepper Jack cheese
- 2 tablespoons parsley, fresh, chopped
- 1/3 cup parmesan cheese, freshly grated
Instructions
Herb Marinade
- Place a gallon size plastic ziplock bag into a small mixing, gently pulling the sides over the edge of the bowl.
- Pour all of the marinade ingredients into the plastic bag. Next, place the chicken breast into the bag.1 teaspoon dill, 2 teaspoons parsley, 1 teaspoon basil, 1 teaspoon oregano, 1 teaspoon rosemary, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, ⅓ cup red wine vinegar, ⅓ cup olive oil, 2 pounds chicken breast
- Seal the plastic bag. Using your hands, gently massage the marinade around the chicken. Place it into the refrigerator for 2 hours.
Slow Cooker Instructions
- Mix the can of condensed soup, broth, garlic powder, onion powder, sugar, salt, and pepper in a bowl. Mix with a whisk until creamy and smooth.1 10.5 ounce cream of mushroom, ½ cup chicken broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, 1 teaspoon pepper, 2 tablespoons sugar
- Gently fold in the sliced portabella mushrooms.1 ½ cups portobello mushrooms
- Remove the chicken from the marinade and place it into the slow cooker
- Pour the mushroom sauce over the chicken, spreading it out to cover the bottom of the crockpot in a single layer. Place the lid on the crockpot and cook on high for 2 hours and 30 minutes.
Thicken
- After the cooking time is up, place the ⅓ cup of milk and two tablespoons of cornstarch in a small jar with a lid. Screw the lid on tightly and shake until the cornstarch is blended into the milk.2 tablespoons corn starch, 1/3 cup milk
- Remove the crockpot lid and pour the mixture into the crockpot. Stir into the sauce gently without disturbing the chicken. Place the lid back on and cook for 30 more minutes. This allows the sauce to thicken up from the milk mixture.
Serving
- After 30 minutes, remove the lid and carefully remove the chick breasts using a large spatula. Place it on a serving tray or individual dinner plates. The goal is to keep the chicken breast whole for each serving.
- Lay a piece of pepper jack cheese on each top of each hot chicken breast so the cheese melts.4 slices Pepper Jack cheese
- Next, spoon the portobello mushroom sauce over the chicken topped with cheese. Grate parmesan cheese over the sauce and sprinkle fresh chopped parsley on top and serve.1/3 cup parmesan cheese, 2 tablespoons parsley
Notes
- Grill: You can use grilled chicken and just cook the mushroom sauce in the crock pot if you prefer.
- Oven: If you would rather use your oven for baking this recipe, that is perfectly fine. Follow the directions, except cook the chicken in a covered casserol dish or cast-iron skillet at 350 degrees for 45 minutes. Then stir in thinking sauce, cover, and bake 15 more minutes before serving.
- Chicken: You can use chicken tender strips or boneless chicken thighs.
- Mushrooms: You can use your favorite variety of mushrooms for this recipe
- Cheese: Top with cheddar cheese, Monterey Jack cheese, American cheese, or bleu cheese.
