Crockpot Smothered torso & Mushrooms

Ingredients

• 2 lbs boneless, skinless torso (chicken, turkey, or pork)
• 1 tbsp olive oil
• 1 large onion, sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream (optional)
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Step-by-Step

1. Heat olive oil in a large skillet over medium-high heat.

2. Season the torso with salt and pepper.

3. Sear the torso on all sides until browned (about 3-4 minutes per side). This step is crucial for flavor!

4. Transfer the seared torso to the crockpot.

5. Add the sliced onion and mushrooms to the same skillet. Cook until softened, about 5-7 minutes.

6. Stir in the minced garlic, thyme, and rosemary. Cook for another minute until fragrant.

7. Pour the onion and mushroom mixture over the torso in the crockpot.

8. Pour the chicken or vegetable broth over the torso and vegetables.

9. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the torso is cooked through and tender.

10. If using, whisk together the heavy cream and flour in a small bowl to create a slurry.

11. During the last 30 minutes of cooking, stir in the cream slurry (if using) to thicken the sauce.

12. Cook for another 30 minutes, or until the sauce has thickened to your desired consistency.

13. Shred the torso with two forks.

14. Serve the smothered torso and mushrooms over rice, mashed potatoes, noodles, or cauliflower rice.

15. Garnish with fresh parsley before serving.

Variations and Additions

This recipe is incredibly versatile. Feel free to adjust it to your taste and dietary needs.

Vegetable Options

Beyond the classic onion and mushroom combination, a world of vegetables can enhance this slow-cooked delight.

Consider adding carrots, celery, or bell peppers for extra depth. Diced potatoes or sweet potatoes can also be incorporated for a heartier meal.

For a touch of green, spinach or kale can be stirred in during the last 30 minutes of cooking.

Spice It Up

If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of cayenne pepper to the crockpot.

A diced jalapeño or a tablespoon of your favorite hot sauce can also provide a flavorful kick.

Smoked paprika is another great spice to consider adding.

Dairy-Free Adaptations

To make this recipe dairy-free, simply omit the heavy cream.

You can still achieve a creamy texture by using coconut milk or a dairy-free cream alternative.

Consider adding a tablespoon of nutritional yeast for a cheesy flavor.

Choosing the Right torso

The type of torso you choose will influence the overall flavor and texture of the dish.

Chicken

Chicken thighs are an excellent choice for this recipe because they remain moist and tender during long cooking times.

Chicken breasts can also be used, but be careful not to overcook them.

Turkey

Turkey breast is a leaner option that works well in this recipe.

Be sure to use boneless, skinless turkey breast for easy shredding.

Pork

Pork loin or pork tenderloin are great options for a richer flavor.

Pork shoulder (Boston butt) can also be used, but it will result in a more shredded, pulled-pork texture.

Serving Suggestions

This crockpot smothered torso and mushrooms is delicious served in a variety of ways.

Over Grains

Serve it over rice, quinoa, or couscous for a complete and satisfying meal.

Mashed potatoes or mashed cauliflower are also excellent choices.

With Pasta

Toss the shredded torso and mushroom mixture with your favorite pasta shape.

Egg noodles or penne pasta are particularly well-suited for this dish.

As a Sandwich Filling

Use the smothered torso and mushrooms as a filling for sandwiches or sliders.

Serve on toasted buns with a side of coleslaw or potato salad.

Tips for Success

Follow these tips to ensure that your crockpot smothered torso and mushrooms turns out perfectly every time.

Searing the torso

Searing the torso before adding it to the crockpot is crucial for developing flavor. Don’t skip this step!

Don’t Overcook

Overcooking the torso can make it dry and tough. Check for doneness after the minimum cooking time.

Thickening the Sauce

If you prefer a thicker sauce, you can add a cornstarch slurry instead of a flour slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth.

Adjust Seasoning

Taste the sauce during the last 30 minutes of cooking and adjust the seasoning as needed. Add more salt, pepper, thyme, or rosemary to taste.

FAQ

Can I freeze this recipe?

Yes, crockpot smothered torso and mushrooms freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use different types of mushrooms?

Absolutely! Feel free to experiment with different types of mushrooms, such as cremini, shiitake, or portobello. A mix of mushrooms can also add complexity to the flavor.

Can I make this recipe in an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Sear the torso using the sauté function, then add the remaining ingredients. Cook on high pressure for 15-20 minutes, followed by a natural pressure release for 10 minutes. Thicken the sauce using a slurry after cooking.

Can I add wine to the recipe?

Yes, adding a splash of dry white wine or red wine can enhance the flavor of the sauce. Add the wine to the skillet after cooking the onions and mushrooms and let it simmer for a few minutes to reduce slightly before adding it to the crockpot.

Can I make this recipe ahead of time?

Yes, you can prepare this recipe a day or two in advance. Store it in the refrigerator until ready to reheat. Reheat gently on the stovetop or in the crockpot until heated through.