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1
Crockpot Angel Mushroom Chicken
Submitted by Krysten Schwartz on February 22, 2013 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 stick Butter
- 8 ounces, weight Cream Cheese
- 1 package Italian Dressing Seasoning
- 1 can Golden Mushroom Condensed Soup
- 8 whole Button Mushrooms, Chopped
- ½ cups Water
- 4 whole Chicken Breasts
- 3 cups Egg Noodles, Cooked
Preparation Instructions
Start by melting the butter on medium high heat in a sauce pan. Add the cream cheese, Italian Dressing seasoning, soup, mushrooms and water. Give it a good stir and heat until completely combined.
Spray your crockpot/slow cooker with cooking spray and lay the chicken breasts down in a single layer on the bottom. Cover with the sauce you just prepared.
Cook for 4 hours on high or 6-8 hours on low. The chicken is very tender but can over cook and get dry so don’t cook it to long.
If after the cooking is done your sauce is a bit on the thinner side, remove the sauce from the crockpot/slow cooker and add it to a sauce pan on medium high heat. Let it simmer and reduce while you cook your noodles.
Once the noodles are cooked, place them on a plate with the chicken on top. Generously pour over the sauce and enjoy!
Recipe slightly adapted from: Midwest Living
