Slow Cooker Garlic Herb Mushrooms

Why You’ll Love This Recipe

I love how effortless this recipe is. The mushrooms slowly cook down into something rich and savory, all while I go about my day. The garlic and herbs infuse every bite, and that little touch of half and half added at the end makes the sauce silky and luxurious. Whether I’m entertaining or just want something special with dinner, these mushrooms always deliver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 24 ounces cremini mushrooms

• 4 cloves garlic, minced

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ¼ teaspoon dried thyme

• 2 bay leaves

• 1 cup vegetable broth

• Kosher salt and freshly ground black pepper, to taste

• ¼ cup half and half

• 2 tablespoons unsalted butter

• 2 tablespoons chopped fresh parsley leaves

Directions

I start by placing the mushrooms, garlic, basil, oregano, thyme, and bay leaves into a 3-quart slow cooker. Then I pour in the vegetable broth and season everything with salt and pepper to taste.

I cover the crockpot and cook the mushrooms on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours, until they’re browned and tender.

In the last 15–20 minutes of cooking, I stir in the half and half and butter to enrich the sauce and give it a creamy finish.

When it’s done, I garnish with freshly chopped parsley and serve right away.

Servings and timing

This recipe makes 4 servings, which is perfect as a side dish or appetizer.

• Prep Time: 5 minutes

• Cook Time: 4 hours on LOW (or 1–2 hours on HIGH)

• Total Time: 4 hours 5 minutes

Variations

Sometimes I use baby bella mushrooms or mix in white button mushrooms for variety. I’ve also added a splash of white wine or balsamic vinegar for a more complex flavor. If I want it dairy-free, I skip the butter and half and half and just reduce the broth slightly for a more intense herb broth. For extra richness, I’ve even tossed in a handful of grated Parmesan at the end.

storage/reheating

To store leftovers, I place the mushrooms and sauce in an airtight container and refrigerate for up to 3 days. When reheating, I warm them gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much. They reheat beautifully and taste just as good the next day.

FAQs

Can I use different types of mushrooms?

Yes, I’ve used button mushrooms, baby bellas, and even chopped portobellos. They all work well—just aim for even sizes so they cook uniformly.

Is it necessary to use half and half?

Not at all. I’ve skipped it before for a lighter dish, or I’ve used a mix of milk and cream if I don’t have half and half on hand.

Can I make this ahead of time?

Absolutely. I sometimes cook the mushrooms ahead and just reheat them before serving. The flavors deepen even more after resting.

What can I serve these mushrooms with?

They’re perfect with steak, chicken, or pork. I also love spooning them over mashed potatoes, pasta, or toasted baguette slices for a simple appetizer.

Can I make this in a larger slow cooker?

Yes, if I double the recipe, I use a 5 or 6-quart slow cooker and increase the cook time slightly, checking for tenderness as it goes.

Conclusion

Slow Cooker Garlic Herb Mushrooms are a simple yet elegant addition to any meal. I love how they practically cook themselves and still come out rich, savory, and full of flavor. Whether I serve them on a weeknight or at a dinner party, they’re always a hit—and I barely have to lift a finger to make them.