April 01, 2014

Slow Cooker Angel Chicken

This recipe really must have originated from an angel.  A slow cooker angel.
It couldn't be easier to make and it smells like pizza the whole time it's cooking away. 
I served it one night with pasta and one night with rice.  I recommend the rice option because it soaks up the juices better.  I also served with asparagus both times but any vegetable will do.
Next time I make this, of which there will be many because it is so easy and delicious, I am going to use 4 whole boneless skinless chicken breasts, instead of 4 halves.  Call me a glutton but I like a whole breast for my dinner entrée. 
And really there is enough sauce with this recipe to use 6 whole chicken breasts.  So, hell!  Maybe I'll even do that. 
If you are like me and you love delicious food and cooking, but sometimes just want something simple that requires minimal effort and can be cooked ahead, this slow cooker recipe is for you. 
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps 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

1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta
1. Melt butter in a saucepan
2. Add in Italian dressing packet
3. Stir in soup, wine and cream cheese until it combines and melts
4. Cut up mushrooms (I used button and cremini to save a few bucks)
5.  Place mushrooms on the bottom of slow cooker…top with chicken….pour sauce on top…
close top and cook on low for 5 hours

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