Buttery, tender and delicious, these Crockpot Ranch Mushrooms are super easy to make! Top them on your favorite meats or eat them as an appetizer, they are irresistible in every way.
If you’re a mushroom fan, you’re going to fall in love with these Crockpot Ranch Mushrooms FAST! I can’t get over how easy it is, I mean 5 steps and the Slow Cooker does all the work for you.
Everyone that likes mushrooms over here really loves when I make these! They would be a fantastic topping for steak or other main dish. Every time time we make any of our favorite steak recipes, we always make a side of these.
With minimal and easy to find ingredients, you cannot go wrong with this recipe. They are versatile and can be used for various things depending on your mood.
We personally love them as an appetizer or a side dish, but like I said before they are great as a garnish to any of your favorite main dish meals like meats.
If you want to take some time off your hands and have a fix it and forget it dish, then you have to make these Crockpot Ranch Mushrooms.
Some of our other favorite appetizer recipes we have on our site include: Loaded Potato Skins, Sausage Dip Pinwheels and Fried Pickles.
WHY THIS RECIPE WORKS:
- Ready in only 5 simple steps!
- Versatile enough to be its own appetizer or side dish, but powerful enough to be added as a topping to another main dish.
- Comes together with just a handful of ingredients.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Button mushrooms
Unsalted butter
Ranch dressing mix
Garlic
Parsley for garnish, optional
HOW TO MAKE CROCKPOT RANCH MUSHROOMS, STEP BY STEP:
- Trim the mushroom stems and place them into a 6-quart or similar-sized slow cooker.
- In a small bowl, whisk together the butter, ranch dressing mix, and garlic.
- Pour the sauce over the mushrooms and stir, so they are coated.
- Place on low heat for 3-4 hours or until the mushrooms are tender.
- Garnish with parsley if using and serve.
CAN I USE THE HIGH SETTING TO COOK FASTER?
I don’t recommend trying to use the high setting or high heat. They need the low and slow heat to really make them tender and let the flavors meld together.
Check the mushrooms at the 3-hour mark. If they are not as tender as you would like, continue to cook for an additional hour.
The mushrooms will shrink during the cooking process, this is completely normal – do not be alarmed!
HOW DO I CLEAN THE MUSHROOMS?
To clean the mushrooms, I take a damp paper towel or a clean kitchen towel and just brush any dirt off the mushrooms. I like to trim the stems for a nice presentation, and this is sometimes where some discoloring or excess dirt might be.
CAN I MAKE THESE AHEAD?
Yes, you can make these and then keep them in the crockpot on low for up to 2 hours.
HOW TO STORE:
Keep leftovers in the refrigerator in an airtight container for up to 3 days, or freeze in a freezer-safe container for up to 3 months.
Defrost in the refrigerator until thawed and reheat in the microwave, slow cooker, or stovetop until warmed through.
TIPS AND TRICKS:
- The mushrooms really shrink up a lot during the cooking process, this is totally normal.
- You can omit the garlic, it just gives the mushrooms an extra pop of flavor.
- You can make these ahead of time, and keep them in the Slow Cooker for up to 2 hours.
- You can use premade ranch dressing mix or your favorite homemade version.
- Add a pinch of cayenne for a little kick!
- These can be frozen, see my tips above.
Want that perfect appetizer or side dish that goes so nicely with your main dish? Then you have to try these Crockpot Ranch Mushrooms, they will become a staple!
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If you’ve tried these CROCKPOT RANCH MUSHROOMS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Crockpot Ranch Mushrooms
Ingredients
- 2 pounds button mushrooms cleaned
- ¾ cup unsalted butter melted
- 1 ounce packet ranch dressing mix
- 2 cloves garlic minced
- Fresh chopped parsley for garnish optional
Instructions
- Trim the mushroom stems and place them into a 6-quart or similar-sized slow cooker.
- In a small bowl, whisk together the butter, ranch dressing mix, and garlic.
- Pour the sauce over the mushrooms and stir, so they are coated.
- Place on low heat for 3-4 hours or until the mushrooms are tender.
- Garnish with parsley if using and serve.
Notes
- The mushrooms really shrink up a lot during the cooking process, this is totally normal.
- You can omit the garlic, it just gives the mushrooms an extra pop of flavor.
- You can make these ahead of time, and keep them in the Slow Cooker for up to 2 hours.
- You can use premade ranch dressing mix or your favorite homemade version.
- Add a pinch of cayenne for a little kick!
- These can be frozen, see my tips above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Debi R.
I just made this. It’s to die for! 😀
Debi
5 Stars!