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.

portobello mushroom chicken recipe texas roadhouse on white dish smothered in sauce and cheese on top
Portobello Mushroom Chicken Recipe, Texas Roadhouse Copycat.

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.

red wine vinegar, olive oil, dill, garlic powder, rosemary, oregano, basil and raw chicken breast on ziplock bag
Marinade ingredients for 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 broth, spices, parmesan, mushrooms pepper jack cheese, marinated chicken
Ingredients to make Slow Cooker Portobello Mushroom Chicken Recipe
  • 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

ziplock bag in a white bowl with edges coming over top
Plastic bag in a bowl to make it easy to place marinade ingredients in the bag
  1. Place a gallon size plastic ziplock bag into a small mixing, gently pulling the sides over the edge of the bowl.
  2. Pour all of the marinade ingredients into the plastic bag. Next, place the chicken breast into the bag.
  3. 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

  1. 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. 
bowl with cream of mushroom soup, pepper, salt, sugar and spices with whisk
Ingredients for portabella mushroom sauce
cream of mushroom soup and spices mixed into a bowl with a whisk
Whisked portabella mushroom sauce

2. Gently fold in the sliced portabella mushrooms. 

bowl with cream sauce stirred into mushrooms
Mushroom and sauce mixture

3. Remove the chicken from the marinade and place it into the slow cooker.

marinated chicken breast in a crock pot
Marinated chicken in 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.

chicken breast in crock pot covered with mushroom sauce before it is cooked
Mushroom sauce over chicken in the slow cooker.

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.

cream and cornstarch mixture poured into crockpot of cooked chicken and mushroom. whisk
A thickening mixture was added to the mushroom sauce.
cooked chicken with mushroom cream sauce in a crock pot
Thickening sauce whisked into the slow cooker sauce.

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.

Copycat Texas Roadhouse Portobello Mushroom Chicken Recipe with a hunk of parmesan cheese and grader by ite
Texas Roadhouse Portobello Mushroom Chicken

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.

texas roadhouse copycat menu recipes. caesar, chili, mashed potatoes, applesauce, portobello baked potatoes

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 to make a big batch? I can help. In the recipe card below, all you have to do is tap 2X to double or 3x to triple this recipe. The amounts for each ingredient will change, then hit the print button. Here is another tip: slide over the sleep mode tab in the recipe card to prevent your phone screen from going dark while you are making the recipe. It’s that easy!

portobello mushroom chicken recipe texas roadhouse copycat recipe on a white plate topped with cheese and parsley
5 from 1 rating

Slow Cooker Portobello Mushroom Chicken (Texas Roadhouse)

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
This slow cooker copycat recipe 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 Texas Roadhouse copycat dinner idea.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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
  • cup red wine vinegar
  • 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

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 Swaps
  • 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.
Serving: 1g, Calories: 650kcal, Carbohydrates: 19g, Protein: 62g, Fat: 35g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 18g, Trans Fat: 0.03g, Cholesterol: 177mg, Sodium: 1806mg, Potassium: 1172mg, Fiber: 1g, Sugar: 8g, Vitamin A: 517IU, Vitamin C: 6mg, Calcium: 315mg, Iron: 2mg
Cuisine: American
Course: Main Dish
Author: Gina Dickson
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