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**Slow Cooker Wild Mushroom italian

Slow Cooker Wild Mushroom Italian

  • Cooking Time:

    6–8 hours
  • Servings:



2 lg. chopped onions
3 lg. chopped red bell pep­pers
3 lg. chopped green bell pep­pers
2 or 3 T. oil
12 oz. pkg. oys­ter mush­rooms, cleaned and chopped
4 minced gar­lic cloves
3 fresh bay leaves
10 fresh chopped basil leaves
1 T. salt
1 1/2 tsp. pep­per
28 oz. can Ital­ian plum toma­toes, crushed or chopped


  1. Saute onions and pep­pers in oil in skil­let until soft.
  2. Stir in mush­rooms and gar­lic. Saute just until mush­rooms begin to turn brown.
  3. Trans­fer into slow cook­er.
  4. Add remain­ing ingre­di­ents to crock pot and stir well.
  5. Cov­er. Cook on Low 6–8 hours.

Note: Good on pita bread as an appe­tiz­er or seved over pas­ta or rice for a main dish!

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Made this as an app with pita and pita chips. It was very good. Thank you for the recipe.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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