The Pioneer Woman Tasty Kitchen
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Creamy Mushroom Chicken Over Linguine

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Easy

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Description

Layers of flavors, deep and rich. Your crockpot will think it died and went to heaven.

Ingredients

  • 8 ounces, weight Crimini Mushrooms
  • 8 ounces, weight Shiitake Mushrooms
  • 8 whole Chicken Thighs, Skin On And Bone-in
  • Salt To Taste
  • Pepper To Taste
  • 1 whole Onion
  • 4 Tablespoons Butter
  • 2 cloves Fresh Garlic, Rough Chopped
  • 8 ounces, weight Cream Cheese, Cubed
  • 1 cup Chicken Stock
  • 1 teaspoon Dried Basil
  • 2 packages Dry Italian Salad Dressing Mix (1 Ounce Packets)
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water
  • 1 pound Dry Linguine Noodles

Preparation

Wash dirt/debris from mushrooms. (Yes I wash my mushrooms.) Trim off the stems. Thick slice the mushrooms. I sliced them a scant 1/4-inch thick. Place mushrooms on the bottom of the crockpot.

Rinse chicken pieces, remove visible fat. Salt and pepper each chicken piece lightly, then place on top of mushrooms.

Cut onion into quarters. Then cut across each quarter making generous 1/4-inch thick slices.

Melt butter in a deep skillet over medium heat. Add onions and saute them for about 3-5 minutes, stirring as needed.

Add the garlic to the onions and continue to cook until onions just begin to turn golden on the edges. Stir frequently and lower heat, if necessary, to avoid burning the onions or the garlic.

Stir in cream cheese cubes and continue to cook and stir until cream cheese has melted.

Stir in the chicken stock, basil and the 2 packets of dry Italian salad dressing mix. Bring to a simmer. Remove from heat and pour over the chicken and mushrooms.

Cook on low for 6 hours or until internal temperature of chicken reaches 165 F.

Remove chicken and place it on a plate. Cover with foil and set aside. Turn crockpot to high.

Place the 2 tablespoons cornstarch in a small bowl. Add a small amount of water and whisk until smooth. Pour cornstarch mixture into the crockpot with the mushroom sauce and stir to combine. Allow the sauce to thicken while preparing the pasta. Depending on how much liquid has been rendered from the chicken and the mushrooms, it may be necessary to add more cornstarch/water mixture for thickening.

Cook linguine according to package directions. Drain.

Return chicken to crock-pot and gently spoon sauce over chicken. Serve chicken and the mushroom sauce over pasta.

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7 Reviews

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Kelly on 7.28.2017

Delicious!

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Cathey on 8.6.2014

Incredible dish, great flavors. Have to tell you at first while it was cooking I thought omg terrible. But when it cooks and the chicken releases it’s flavor combined with the mushrooms, awesome.

I made it stove top, brown the chicken, saute the mushroom and onions and deglaze the pan with a little white wine and followed with the other ingredients. I did sub homemade Italian seasoning. Cooked low for 50-60 minutes.
(I can’t use packages because of gluten ingredients). I used gluten free tagliatelle or you could use rice.

This really packs a flavor punch for a great dinner.

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Nancy Mandelin on 9.9.2013

This is a very tasty dish, and easy to make.
Great comfort food! Thanks Terri your recipes are always a winner!

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dixiequeen on 8.9.2012

This was soooo good. I admit that I subbed a few things: I used oriecchiette pasta and also I subbed sour cream & big dollop of ricotta cheese for the cream cheese and I added white wine. I also used boneless, skinless breasts, seared first. The end result was restaurant-quality and extremely delicious. I used oyster, shiitake and button mushrooms in it. I am definitely keeping this recipe.

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krudningen on 3.19.2012

mine was a bit on the spicy side, but i think that is due to the type of dressing mix i used. overall..goooooood stuff!

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