Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 25 2016
Slow Cooker - Angel Chicken
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 tablespoon vegetable oil (optional)
1 8 - ounce package fresh button mushrooms, quartered
1 8 - ounce package fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter
1 0.7 - ounce package Italian dry salad dressing mix
1 10 3/4 - ounce can condensed golden mushroom soup
1/2 cup dry white wine
1/2 8 - ounce tub cream cheese spread with chives and onion
Hot cooked rice or angel hair pasta
Snipped fresh chives or sliced green onions (optional)
If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.
Cover; cook on low-heat setting for 4 to 5 hours.
Serve chicken and sauce over cooked rice. Sprinkle with chives, if you like. Makes 4 servings.