notes from the mexican kitchen

Roasted Garlic Chicken with Mushrooms, Potatoes and Spinach: A Big Bowl of Slow-Cooked Comfort

Mexican_redLogo_POST_170x177 copyEvery time I write about slow-cooked dishes, I drift off into reverie thinking about the flavors mingling and deepening at that perfect temperature just below a simmer.

And slow-cooked garlic is one of my all-time favorites. Add in some chicken thighs, deliciously textured mushrooms and potatoes, and, well, it’s a satisfying dish that’s made to be savored with every bite, especially as we welcome the subtle chill of autumn air.

This recipe relies on Roasted Garlic Mojo for flavor. You can make it in a matter of minutes from ingredients you likely already have in your pantry, and it keeps for a long while in the refrigerator.

Pollo al Mojo de Ajo con Hongos, Papas y Espinacas
Servings: 4


  • 1medium white onion, sliced 1/4-inch thick
  • 1pound mushrooms (anything from oyster and shiitake to wild varieties like morel, chanterelle, hedgehog or hen of the woods), well washed, tough stems removed and sliced (about 5 cups)
  • 3/4 pound small red- or white-skinned boiling potatoes (I like ones that are about 1-inch across; if they're larger, cut them in halves or quarters)
  • 2-3fresh green chiles, stemmed, seeded if you wish and finely chopped
  • 2/3cupRoasted Garlic Mojo (stir before measuring)
  • 1/2cup loosely packed, roughly chopped flat-leaf parsley, plus a little more for serving OR 1/4 cup loosely packed, roughly chopped fresh epazote leaves
  • 1 tablespoon Worcestershire sauce
  • 1 1/2cups chicken broth
  • 8small (about 2 1/2 pounds) bone-in, skin-on chicken thighs
  • 2 cups (about 2 ounces) loosely packed sliced spinach, stems removed


In a 6-quart slow cooker, combine the onion, mushrooms, potatoes, chiles, Roasted Garlic Mojo, herbs and 1 tablespoon salt. Mix well, spread into a flat layer and pour in the Worcestershire sauce and chicken broth. Lay the chicken thighs on top, skin side up, and sprinkle them with salt. Cover and turn the slow cooker on high. Your Roasted Garlic Chicken will be done in 6 hours, though you can hold it for longer. (My slow cooker can be programmed to switch from high after 6 hours to a "keep warm" temperature for up to another 6 hours. Some slow cookers click to "keep warm" automatically; others need to be switched manually.)

When you're ready to serve, heat your broiler and adjust your rack to the upper third of the oven. Carefully transfer the chicken (still skin side up) to a rimmed baking sheet, pat the skin dry with paper towels, then slide under the hot broiler. In 1 or 2 minutes, the skin should be crispy and browning.

While the chicken is crisping, turn the slow cooker to high and stir in the spinach. When the spinach is wilted (it shouldn't take longer than a minute), taste and season with salt (usually 1/4 teaspoon, depending on the saltiness of your broth.) Divide the mixture among 4 warm deep plates, top with two of the crispy chicken thighs and sprinkle with chopped herbs. Dinner's ready.




  1. The photo of this dish is so beautiful, and the ingredients so simple, yet rich and vibrant. I cannot wait to make this dish this weekend!! Thank you!

  2. This sounds like a great recipe for a cold day. I do not have a slow cooker, could I put an enamel over cast iron pot in a low oven instead? What temperature would you suggest? About 200, or lower? Thanks

  3. Making this recipe this weekend after a trip to the farmers’ market to get spinach, mushrooms, and potatoes. This is my kind of slow cooker dish.

  4. Made this tonight and it was good but not great…went all out with shitake, trumpet and baby portebellos, red, white & blue lil’ taters, two Anaheim green chilis…. I probably won’t make it again….sorry Rick.

  5. I just made it! Velvety and rich. The garlic was the potpourri for the day! This is a keeper for sure! Need some crusty bread to go with. Not sure about wine for this one…

  6. I just made this, and while I enjoyed the result, will need to keep the following in mind next time I make it (which I will): 1) use mushrooms with flavor, not button mushrooms, which were all I had available. 2) use peppers with some heat. I used Padron peppers, and got nothing. 3) decrease the amount of liquid, because this wouldn’t fit in my slow cooker. this is a wonderful recipe that I can’t wait to try again.

    1. Hi Mary,

      The link is in the recipe; just click through to learn how to make it. It’s easy!

      Think of it like an oily garlic seasoning for sautéing potatoes, basting grilled vegetables, making omelets or dressings—pretty much anything you can think of!

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