Slow Cooker- Golden Chicken

Slow Cooker recipses, golden chicken, little life bytes, karen morreale, s2r studios, chew on thisOnce a week I host a dinner for my mom, husband and a few close friends. There’s 5 of us, and I’m a very busy person, so easy meals that taste wonderful and don’t take up too much time are key. Eating out would be an option I suppose, but I prefer home cooked meals over eating out any day. I find that eating out gets expensive. And, why would I want to pay $20 for a meal that I almost never am satisfied with? I can cook better than most of the average priced restaurants anyway. For this particular weekday dinner party I like to use the slow cooker. This recipe is easy… just set it and forget it. It’s also comforting, rich and creamy! It’s perfect for a busy person (like me or you) that has to feed a lot of people! Let’ get to it:

 

You Will Need:

Nonstick cooking spray, for coating the slow cooker
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 pounds sliced white mushrooms
2 cloves garlic, minced
1 cup vegetable broth
2 1/2 pounds boneless, skinless chicken breasts, cubed
2 cans of Campbell’s Golden Mushroom Soup
16 ounces chive and onion cream cheese
Two 0.7 oz. packages dry Italian dressing
Freshly ground black pepper (you don’t need salt for this recipe, because the other ingredients have plenty of that already)
1 pound of your favorite pasta (I prefer egg noodles)
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish

OK…LET’S COOK!

Turn a slow cooker to high and coat it with cooking spray.
Heat the oil and butter in a saute pan over medium heat.
Add the mushrooms, pepper and garlic. Increase the heat to high, cooking them until all the water has left the mushrooms and they start to get brown on the edges.
Once your mushrooms are nice and golden brown add the vegetable broth and cook until the liquid is reduced by 1/2 (or so), then take them off the heat and set them aside.
Now get your chicken, golden mushroom soup, cream cheese, dressing mix and the mushrooms in the slow cooker and stir to incorporate all the ingredients.
Cover and cook on high for the first hour, then on low for another 4 -5 hours.
Just before you serve, cook your noodles (by the directions on the bag)
Serve the chicken over the noodles and garnish with the parmesan and parsley.

And, here’s a couple of tips:

For color, add some frozen peas the last 30 minutes of the cook.
And, if you like some crunch, just toast 1/2 cup of panko bread crumbs in a small pan with 1 Tbsp. of butter and sprinkle them on top!

Now, let’s eat! YUM!

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