Thursday, September 15, 2011

Slow Cooker Italian Mushroom Chicken

Slow Cooker Italian Mushroom Chicken
Inspired by: Cleverly Inspired's Angel Chicken

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8-oz. pkg. fresh button mushrooms, sliced
1 8-oz. pkg. fresh baby bella mushrooms, sliced
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup (I used regular cream of mushroom)
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion (I used Roasted Garlic Cooking Creme)
1/2 package of egg noodles, cooked

* I added some minced onion because I didn't have the chive and onion cream cheese

Layer your crock pot with the mushrooms on the bottom, lay the chicken on top of the mushrooms, and I sprinkled my minced onion on top of the chicken. In a small sauce pan, melt the butter - once melted add in the Italian dressing mix, mushroom soup, wine, and cream cheese. Pour the combined sauce over the chicken, and cook on low setting for 6-8 hours. 

Before serving, I shredded the chicken and put it back in the sauce. I boiled my noodles, and once they were ready - I mixed them into the crock pot and let it sit in the sauce for about 20 minutes or so to soak up some of the sauce and flavor. I did this because the sauce is rather thin, and I thought this would be a good way to not waste it - if it soaked up in to the pasta.
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