Do you love a great creamy mushroom dish? This Crock Pot Mushroom Chicken uses a golden mushroom base to give it a bit of a richer taste and is so delicious everyone will ask for seconds!
Truth be told I LOVE mushrooms.
And, I’m not picky either… fresh, canned… I don’t care.
Pizza is not a true pizza unless it has tons of mushrooms on it… ask Aunt Lou– she is not quite the fan I am and I have been making her pick them off for years. So much so that the other day when I ordered the pizza with half no mushrooms she said that she finally knew I loved her… she gets a little dramatic like that from time to time 😉
Anyhoo… when I saw this recipe for Crock Pot Mushroom Chicken in Gooseberry Patch’s Slow-Cooker Christmas Favorites, it was a total given we were going to have it for supper… immediately 😉
Crock Pot Mushroom Chicken
This dish reminded me a lot of one of our very favorite family dishes– Angel Chicken.
The results were nice and creamy thanks to the cream cheese but a bit more depth of flavor because of the browning of the chicken at the beginning of this recipe and the use of the golden mushroom soup. But truth be told I wouldn’t pass up a bowl of either after a long day!
Total comfort food. And totally easy to throw together and knock the socks off your guests…
Except Aunt Lou 😉 she will complain about all the mushroom mushroominess of it all… I don’t know WHAT happened to her taste buds as a child.
But if you have a mushroom lover in the room– THIS is the dish for them. Miss Add (my 7 year old) was ALL about this dish!
- 1 T Oil
- 4 Boneless Skinless Chicken Breasts
- 16 oz Fresh Mushrooms of your choice
- ¼ Cup Butter
- .7 oz Pkg Italian Dressing Mix
- 10¾ oz. Golden Mushroom Soup
- ½ Cup Cream Cheese
- 2 Tbsp Fresh (or Freeze Dried) Chives
- 2 Tbsp Dried Minced Onion
- ½ Cup Sherry or Chicken Broth
- Serve Over Pasta
- Heat oil in a skillet and brown chicken on both sides.
- Place mushrooms in 4-5 quart slow cooker and top with chicken.
- Melt butter in a sauce pan and add remaining ingredients (except pasta).
- Stir until melted then spoon over the chicken.
- Cover and cook on low for 4-5 hours.
- Serve over pasta.
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This recipe was shared on Weekend Potluck.