What's Cooking with Jean
Wednesday, February 18, 2009 Crock Pot Chicken with creamy sauce

This recipe is from Southern Living (November 2008) and I liked it, since it's a great 4 hour crock pot recipe, instead of the normal 8-10. (You can always keep it in the crock pot longer than 4 hours, but it's nice to make in early afternoon and then come home around dinnertime and have it waiting!)

I made brown rice and roasted some vegetables on a cookie sheet with olive oil for about 20 minutes on 400 (eggplant, squash, green peppers and onions with rosemary) and then put the chicken mixture on top of the rice and veggies when serving.

I didn't use the packet of Italian dressing mix, and instead stirred in some spices like basil, oregano, and rosemary/thyme.

* 6 skinned and boned chicken breasts (about 2 1/2 lb.)
* 2 teaspoons seasoned salt
* 2 tablespoons canola oil
* 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
* 1 (8-oz.) package 1/3-less-fat cream cheese
* 1/2 cup dry white wine
* 1 (0.7-oz.) envelope Italian dressing mix
* 1 (8-oz.) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.


To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

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Posted by Jeannie :: 4:33 PM :: 0 comments

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