Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

With just three ingredients and about 10 minutes of prep, these buttery ranch crockpot mushrooms make a delicious and easy side dish for potlucks, Thanksgiving, and weeknight dinners.

Close overhead shot of a bowl of crock pot mushrooms.
Table of Contents
  1. Why You’ll Love these Crock Pot Mushrooms
  2. The Best Crock Pot Size for a Side Dish
  3. Ingredients
  4. How to Cook Mushrooms in a Crock Pot
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Tips for the Best CrockPot Mushrooms
  9. Crockpot Mushrooms Recipe

Looking for even more easy Crock Pot sides? Try this Crock Pot mac and cheese, Crock Pot creamed corn, slow cooker Southern green beans, and Crock Pot applesauce, too!

This delicious recipe comes from my neighbor Barbara, who brings the mushrooms to Thanksgiving dinner each year, and often takes them along to potluck gatherings with friends. They’re one of those crowd-pleasing vegetable sides that everyone loves!

Why You’ll Love these Crock Pot Mushrooms

  • Quick and Easy. With just three simple ingredients and practically zero prep work, vegetable sides don’t get much easier!
  • Convenient. Since the mushrooms cook in a Crock Pot, they’re a convenient option for holidays when you don’t want to take up valuable oven space. You can also transport them easily and warm them at your next location.
  • Versatile. The mushrooms pair well with turkey or ham for Thanksgiving or Christmas, and they’re equally delicious alongside burgers, grilled chicken, or steak at a casual summer picnic.
  • Rich and Buttery. Mushrooms are like little sponges that just soak up all of the delicious buttery herb flavor from the sauce as they cook.
Side shot of a bowl of crockpot mushrooms with ranch seasoning.

The Best Crock Pot Size for a Side Dish

While you can certainly use a large (6-quart or 7-quart) slow cooker for this recipe, it might not be necessary. If you’re cooking just one pound of mushrooms at a time, a smaller slow cooker is ideal. The small Crock Pots are lightweight, easy to store and transport, dishwasher safe, and affordable. In case you’re in the market, we rounded up the best small slow cookers you can buy, including the 3-quart model that I personally own and love. You can buy it on Amazon for $25.93 or at Walmart for $39.75.

Ingredients for crockpot mushrooms on a wooden cutting board.

Ingredients

This is just a quick overview of the ingredients that you’ll need for these easy crockpot mushrooms. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Mushrooms: whole white button mushrooms work perfectly, although you can substitute with other varieties of mushrooms (or a blend) if you like. Baby bellas would also be delicious.
  • Salted butter: combines with the seasoning mix and the liquid condensation in the pot to form the buttery sauce as it melts.
  • Ranch salad dressing and seasoning mix: you only need the dry seasoning mix for this recipe, so do not prepare the ranch dressing. You can also use a homemade ranch seasoning blend if that’s your preference.
Process shot showing how to make mushrooms in a the slow cooker.

How to Cook Mushrooms in a Crock Pot

These ranch crockpot mushrooms are about as easy as it gets! You’ll find detailed directions in the recipe card below, but here’s the quick version:

  • Place all of the ingredients in a slow cooker.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours.
  • Garnish with fresh herbs and serve!
Square overhead shot of a bowl of buttery ranch crockpot mushrooms.

Serving Suggestions

Offer these mushrooms for an easy side dish at Thanksgiving or Christmas, include them at your next potluck picnic, or use them as an easy weeknight dinner by combining them with pasta and chicken. Here are some main course options to serve alongside the easy crockpot mushrooms:

Horizontal side shot of a bowl of slow cooker mushrooms.

Preparation and Storage Tips

  • Make Ahead: Cook the mushrooms ahead of time and keep them on the “WARM” setting in your slow cooker for up to 2-3 hours.
  • How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
  • How to Freeze: While the texture will be slightly mushy when thawed, you can store the cooked mushrooms in an airtight container in the freezer for up to 3 months.
  • Reheat leftover mushrooms in a skillet on the stovetop over low heat, just until warmed through. You can also reheat the mushrooms in a slow cooker on the “WARM” setting, or in the microwave.

Recipe Variations

  • For an easy dinner, Barbara likes to combine the mushrooms and sauce with cooked pasta and chicken.
  • Add fresh minced garlic or thinly sliced onion for even more flavor.
  • Include a bit of cayenne or crushed red pepper flakes for spicy mushrooms.
  • Adjust the quantities to suit your needs. For instance, double or triple the ingredients to serve a larger group.
  • If using unsalted butter, you’ll likely need to season the sauce with additional salt at the end.
  • For a slightly different flavor, try using a packet of Italian dressing mix instead of the ranch dressing mix.
  • Add a splash of red wine, balsamic vinegar, or Worcestershire sauce to the ranch mushrooms for an even bolder taste.
Gold serving spoon in a bowl of slow cooker mushrooms.

Tips for the Best CrockPot Mushrooms

  • When Barbara gave me her recipe, she made sure to mention that the mushrooms need to be very dry before they go into the Crock Pot. Do not wash them under water. Instead, wipe off any dirt with a damp cloth or paper towel, and then pat them dry. This prevents soggy mushrooms at the end.
  • You do not need to trim off the stems (they will be tender when cooked), but you can certainly cut them off before adding the mushrooms to the Crock Pot if that’s your preference.
  • You’ll know the mushrooms are done when they turn a darker, golden brown color and are fork-tender.
  • Garnish with chopped fresh herbs (such as parsley, chives, basil, or thyme) for bright flavor and color. Grated Parmesan cheese would also be tasty.
  • One pound of mushrooms will serve about 4-6 people. They look like a lot of volume when they’re raw, but mushrooms shrink considerably when cooked! If you’re serving a larger group, you’ll likely want to double or triple the recipe.
Overhead shot of ranch crockpot mushrooms in a blue and white bowl.

More Mushroom Recipes to Try

Dump-and-Bake Chicken Mushroom Casserole

50 minutes mins

Easy Mushroom Risotto {Oven-Baked and No-Stir!}

1 hour hr 5 minutes mins

Easy and Creamy Mushroom Soup

45 minutes mins

Square overhead shot of a bowl of buttery ranch crockpot mushrooms.

Crockpot Mushrooms

5 from 1 vote
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings 4 people
Calories 248 kcal
My friend Barbara's buttery ranch Crock Pot mushrooms require just 3 ingredients and about 10 minutes of prep!

Ingredients
  

  • 1 lb. fresh whole white mushrooms
  • ½ cup (1 stick) salted butter, sliced into pats
  • 1 (1 ounce) packet Ranch salad dressing and seasoning mix
  • Optional garnish: chopped fresh parsley, chives, or thyme

Instructions

  • Clean mushrooms with a damp cloth. Pat them very dry. Transfer mushrooms to a slow cooker.
    Ingredients for crockpot mushrooms on a wooden cutting board.
  • Arrange butter on top of the mushrooms. Sprinkle with Ranch seasoning.
    Process shot showing how to make mushrooms in a the slow cooker.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 1-2 hours. Garnish with chopped fresh herbs, if desired.
    Close overhead shot of a bowl of crock pot mushrooms.

Notes

  • When Barbara gave me her recipe, she made sure to mention that the mushrooms need to be very dry before they go into the Crock Pot. Do not wash them under water. Instead, wipe off any dirt with a damp cloth or paper towel, and then pat them dry. This prevents soggy mushrooms at the end.
  • You do not need to trim off the stems (they will be tender when cooked), but you can certainly cut them off before adding the mushrooms to the Crock Pot if that’s your preference.
  • You’ll know the mushrooms are done when they turn a darker, golden brown color and are fork-tender.
  • Garnish with chopped fresh herbs (such as parsley, chives, basil, or thyme) for bright flavor and color. Grated Parmesan cheese would also be tasty.
  • One pound of mushrooms will serve about 4-6 people. They look like a lot of volume when they’re raw, but mushrooms shrink considerably when cooked! If you’re serving a larger group, you’ll likely want to double or triple the recipe.

Nutrition

Serving: 1/4 of the mushrooms and sauceCalories: 248kcalCarbohydrates: 8gProtein: 4gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 720mgPotassium: 367mgFiber: 1gSugar: 2gVitamin A: 709IUVitamin C: 2mgCalcium: 10mgIron: 1mg
Keyword: crock pot mushrooms, crockpot mushrooms, easy crockpot mushrooms
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    If you love mushrooms and ranch seasoned anything, ya need to try this one. Wow is about all I can say. In future, will triple this because it was that delicious and leftovers reheat well. Thank you.