You might think I’ve lost my marbles because if you follow the recipe posts (and have a good memory) you’ll notice that there is another slow-cooker mushroom chicken post. It’s even snitched from the same website! HOWEVER there are nuances that are different, and while I like the other one a lot, I thought I’d give this one a go as well. I think the other one might have been a teeeeeeny bit less complicated, but hey, it’s slow cooker, how complicated can ya get? 😉
We are having this tonight, so while I’m writing I’ve yet to taste it, but don’t worry, I’ll post a verdict on the bottom before this post goes to press. 😉
I made a couple modifications, of course, to the recipe. Would it really be ME if I completely followed a recipe? Ya know, now that I think about it, that is a tribute to my growth in cooking. When I was single on my own, I lived on tuna and bagles… (not entirely but pretty much) and when I finally started actually cooking it was a HUGE process. I’d dirty every dish in the kitchen, burn myself, be covered in flour, and have my nose glued to the recipe the entire time. I’d buy “special” dishes and equipment that I need for JUST that particular recipe… Ha ha ha!! Funny to think back on all of that. Also I had the hardest time with batch sizes. I’d cooke a whacking huge casserole for just Stuart and me. 😉 We were notoriously bad left-over eaters as well.
Anyway, I’ve come a long way in my understanding of food and the cooking process… so I take it upon myself to make due, substitute, or go without many things that recipes call for. No exception here. I didn’t use the wine, subbed chicken broth instead, used MY “cream of something” soup instead of condensed golden mushroom, used just whatever cheap mushroom from the produce section I had… uh… Oh, used plain cream cheese with a little onion/parsley powder thrown in. SO aside from that I followed the recipe. 😉 Which is to say that if you repeat this recipe as written, your final dish may taste a bit different from mine… but the concept is the same. 😉 I plan to serve it over pasta since de Bella likes noodles! (I won’t be having any myself however, low-carbing and all that)
Without any more adoing here it is.
Slow Cooker Mushroom Chicken
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
Directions:
Melt butter in a saucepan. Then add the salad dressing mix. Stir in soup, wine and cream cheese until it combines and melts. Add all the mushrooms to your slow cooker. Place chicken on top and pour sauce over chicken. Place lid on slow cooker and cook on low for 5 hours. Serve over rice, pasta or mashed potatoes.
VERDICT:
It was good! I would have preferred that the “sauce” be a little thicker, so I think next time I will add some cornstarch near the end. The lads ate it without complaint, except Qade reminded me that he doesn’t like mushrooms. Ella had 2 bowls of noodles with a little sauce and chicken… and she didn’t mind the mushrooms at all. 🙂