Crockpot Cream Cheese Chicken & Mushrooms |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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My hairdresser shared this recipe with me. I love it served over egg noodles, but my mom prefers it over rice. Either way, it's super yummy! I often use chicken tenders in this recipe, but my hairdresser uses skinless, boneless thighs. Ingredients:
3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs |
1 3/4 ounces italian salad dressing mix |
4 tablespoons of melted butter |
1 (16 ounce) carton whole mushrooms |
1 small onion, chopped |
2 garlic cloves, chopped |
1 (10 3/4 ounce) can healthy request cream of chicken soup |
8 ounces cream cheese |
1/2 cup chicken broth |
Directions:
1. Put chicken in crockpot and sprinkle with dressing mix and 2 tablespoons of melted butter.
2. Cook on low 4-6 hours.
3. Lightly brush off the dirt from the mushrooms with a damp paper towel, and slice off the tough ends.
4. Place mushrooms in the crockpot with the chicken and cover.
5. Melt 2 tbs of butter in sauce pan; saute onion and garlic until onions are clear.
6. Add soup, cream cheese, and broth.
7. Stir until smooth.
8. Add to crockpot, stir together to combine ingredients.
9. Cover and cook on low for another hour.
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