Slow Cooker Chicken Mushroom Meatloaf - a super easy recipe for a tender delicious meatloaf with the yummy rich flavour of mushrooms all topped with a delicious tomato glaze.
This time of year the slow cooker spends more time out of the cupboard than in, because it's super handy for me adding in some ingredients earlier in the day so you can get on with other stuff and then viola come dinner time a delicious meal is ready for the whole family.
Usually, whenever I cook meatloaf it's pretty much always in the oven, but I really wanted to give a slow cooker version a try and this Slow Cooker Chicken Mushrooms Meatloaf ticks every box.
In case you want to check out those oven versions, here they are:
For this slow cooker version, I used extra lean ground chicken, mushrooms, breadcrumbs, egg and my choice of seasoning, with of course a simple tomato glaze for the top, because meatloaf in my opinion just has to have some kind of sauce.
If you don't have extra lean ground chicken, you can use turkey or even beef, or try a mix of a few different ground beef, all will work amazingly well with the other ingredients.
Once sliced up it was so moist and packed with amazing flavour which paired perfectly with some Rosemary Roasted Vegetables and peas. Adults and kids will love this Slow Cooker Chicken Mushrooms Meatloaf
Slow cookers are bought super cheap nowadays but it can be hard to know which one to choose, it really depends on what type of one you need. Some have delayed timers which can come in handy and some you can remove the inner dish to transfer to a hob or oven, which is a must, in my opinion, it really will come in handy if you need to sear any ingredients.
I have one like this Russell Hobbs Digital Searing Slow Cooker
but if you have an Instant Pot pressure cooker, you can also use the slow cooker function on that for this, you will just have to make the meatloaf more round shaped that like a traditional meatloaf shape.
Looking for some other slow cooker recipes? How about some of these:
- PAPRIKA BEEF
- BALSAMIC BRAISED BEEF
- HEALTHIER SLOW COOKER CRACK CHICKEN
- BRAISED BEEF
- TERIYAKI PORK TENDERLOIN
- PINEAPPLE PORK
- SLOW COOKER GUINNESS BEEF BRISKET
- SLOPPY JOES
- BEEF AND VEGETABLE CASSEROLE
- SLOW COOKER CHICKEN MEATBALL PASTA BAKE
or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming Eats Recipes all fully searchable by meal type, ingredients etc
How can I add a ⅓ vegetables to this Slow Cooker Chicken Mushroom Meatloaf?
There are mushrooms included in the meatloaf which will count towards your ⅓ vegetables as well as some of the ingredients for the sauce. I paired this alongside my Rosemary Roasted Vegetables which also included some more vegetables such as carrots. This would be amazing though with this Sour Cream Spring Onion Cauliflower Mash.
What Kitchen Items do I need to make this Slow Cooker Chicken Mushroom Meatloaf?
- Slow Cooker
- Kitchen Scales
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Mixing Bowl
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Recipe Card
Slow Cooker Chicken Mushroom Meatloaf
Slow Cooker Chicken Mushrooms Meatloaf - a super easy recipe for a tender delicious meatloaf with the yummy rice flavour of mushrooms all topped with a delicious tomato glaze.
Ingredients
for the meatloaf
- 1lb of extra lean ground chicken (or use another ground meat of choice)
- ¼ cup (4 tbs) of breadcrumbs
- 150g of mushrooms
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- 1 egg
for the glaze:
- 1.5 cups of crushed tomatoes
- 2 level tbs of tomato paste
- 1 tbs of balsamic vinegar
- 2 tbs of maple syrup
- 1 teaspoon of mixed herbs
- salt and pepper
- fresh chopped parsley
Instructions
- Add the mushrooms to a food processor and pulse until very fine.
- Add to a bowl with all the other ingredients for the meatloaf and mix until it is all combined.
- Form into a rough oval meatloaf shape and place in the bottom of the slow cooker
- Add the crushed tomatoes, tomato paste, vinegar, maple syrup, mixed herbs and and pinch of salt and pepper to a bowl and whisk to combine.
- Pour this over the meatloaf.
- Set the slow cooker to high for 4 hours or low for 6-8 hours
- On the last hour, use a spoon to spoon some of the glaze over the top.
- Once down carefully remove the meatloaf from the slow cooking using a large spatula and place on a plate.
- Sprinkle with chopped parsley, slice and serve.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 239Total Fat 2.9gSaturated Fat 0.9gCholesterol 46mgSodium 418mgCarbohydrates 23gFiber 2.6gSugar 12.1gProtein 31.3g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Deb says
Can I live out the onion and garlic as I can not eat these they make me verry sick has it starts if my IBS
Shevy (Slimming Eats) says
Yes it should be fine.
Sharon says
Great slow cooker meal. Ideal for a work day as came home to a delicious meal. Everyone in the house enjoyed it....even the two mushroom haters who had no idea it was full of them lol! This will definitely be a regular meal.
Margaret Young says
Can I freeze the meatloaf?
Shevy (Slimming Eats) says
Hi Margaret - yes you certainly can 🙂
Carol says
I want to make half as we are only 2, do I cook it for the same time?
Shevy (Slimming Eats) says
timing may be slightly less for small quantity.
Jane says
Can I cook in the oven?
Shevy (Slimming Eats) says
I have only tested this in the slow cooker. I am sure it would work fine in the oven though, let me know how it turns out if you try it.
Nia says
I’ve followed this recipe exactly but the glaze is much more of a sauce than in your pictures. There’s loads of it! It covers the whole meatloaf so there wasn’t really the chance to spoon it over as you mention in point 7. The loaf also seems really soggy! What could I have possibly done wrong?!
Shevy (Slimming Eats) says
did you food processor the mushrooms? Any chance you over measured some of the sauce ingredients? If you used passata rather than crushed tomatoes, the passata doesnt have the pulp like crushed tomatoes, so will mean the sauce is not as thick, if you want a thicker sauce I recommend upping the tomato paste by 1 or 2 tablespoons
Nia says
Yes, I double checked the ingredients, but I did use passata so wondered if that could have been the problem!
Kevan Trotter says
Hi do I peel the tomatoes and dive out the seeds leaving just pure tomatoes juice or just crush them roughly thanks kevan