Smothered Chicken Texas Roadhouse (Slow Cooker Copycat Recipe)

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

Smothered Chicken Texas Roadhouse (Slow Cooker Copycat Recipe)

Smothered Chicken Texas Roadhouse style is a creamy, savory slow cooker dish that’s both comforting and crowd-pleasing. Made with tender chicken, pepper jack cheese, and a rich mushroom sauce, it’s easy to prepare and perfect for stress-free entertaining. Enjoy it over mashed potatoes or baked potatoes at your next gathering for a restaurant-quality meal at home.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 650

Author Gina Dickson

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

Tips and Variation

Cheese Swaps: Try Monterey Jack, cheddar, or provolone instead of pepper jack.
Mushroom Options: Baby bellas, white button, or even shiitake mushrooms work well here.
Serving Suggestions: This is amazing over mashed potatoes, rice, or baked potatoes.
Hosting Tip: Marinate the chicken the night before and prep the sauce ahead, storing each in separate airtight containers in the fridge, so all you have to do is dump and go in the morning.

Storage and Reheating

Storage: Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

Reheating: Reheat in a covered baking dish in the oven at 350°F for 15–20 minutes. Or in the microwave in 1-minute intervals, stirring gently between rounds. Add a splash of milk or broth if the sauce looks too thick.

Freezing: Not recommended; the creamy sauce may separate when thawed.

Nutrition