Slow Cooker Chicken and Mushrooms
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.
Servings: 6 servings
Calories: 464kcal
Ingredients
- 1 teaspoon olive oil
- 2 pounds skinless, boneless chicken breasts,cut into one-inch cubes
- 2 cloves garlic, minced
- ¼ cup white wine or Vermouth
- 0.6 ounce package dry Italian dressing mix
- 8 ounces fresh mushrooms sliced
- 1 Tablespoon unsalted butter
- 8 ounce package reduced fat cream cheese, softened
- 10.75 ounce can of fat-free cream of mushroom soup
- 8 ounce package spaghetti, cooked according to package instructions
- 1 Tablespoon chopped green onions or parsley for garnish
Instructions
- 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 ½ 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.
Nutrition
Calories: 464kcal | Carbohydrates: 38g | Protein: 42g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 124mg | Sodium: 823mg | Potassium: 1183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 2.9mg | Calcium: 114mg | Iron: 1.3mg