Slow Cooker Chicken with Mushrooms combines succulent chicken breasts and mushrooms in a creamy dreamy sauce. Because the slow cooker does most of the work, it's a perfect dinner for a busy week night.
Slow Cooker Chicken, Slow Cooker Chicken and Mushrooms
2poundsskinless, boneless chicken breasts,cut into one-inch cubes
1/4cupwhite wine or Vermouth
0.6ouncepackage dry Italian dressing mix
8ouncepackage reduced fat cream cheese, softened
10.75 ouncecan of fat-free cream of mushroom soup
8ouncepackage spaghetti, cooked according to package instructions
1Tablespoonchopped green onions or parsley for garnish
Lightly oil the bottom of the slow cooker with the olive oil. Add the chicken.
Combine garlic, white wine and Italian dressing mix in a small bowl. Pour over the chicken. Cover and cook on low for 2 1/2 hours.
Sauté mushrooms in butter on high for five minutes or until lightly browned. Set aside.
Combine cream cheese and cream of mushroom soup in a microwave safe bowl. Heat on high for one to two minutes, or until the cream cheese is easily incorporated into the soup. Add the mushrooms; stir to combine. Pour the soup mixture over the chicken; cover and cook on low for one additional hour.
Serve over spaghetti with a garnish if desired.
Yield: 6 servings.
Slow Cooker Chicken and Mushrooms
Amount Per Serving
Calories 464Calories from Fat 117
% Daily Value*
Saturated Fat 5g25%
Vitamin A 310IU6%
Vitamin C 2.9mg4%
* Percent Daily Values are based on a 2000 calorie diet.