I'm linking up to Kelly's Korner today to share a crockpot recipe I recently tried that was both delicious AND easy! It took about five minutes of prep in the morning, but then I threw it in the crockpot and let it go all day, and it was really yummy. Definitely work this one into the dinner rotation soon!
SLOW COOKER ANGEL CHICKEN
recipe from Pearls, Handcuffs, and Happy Hour
4 boneless, skinless chicken breasts
1 8oz. pkg. baby bella sliced mushrooms
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
1 can condensed golden mushroom soup
1 stick of butter
1 pkg. dry Italian salad dressing mix
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese spread with chive & onion
rice or pasta
Melt butter in a saucepan and add the Italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts.
Place the mushrooms on the bottom of your crock pot and place the chicken breasts on top.
Pour the sauce mix on top of the chicken, cover with lid, and cook on low for 5 hours. (I put it in before I went to work, and it actually ended up cooking for more like 10 hours on low, but it was still wonderfully delicious and tender.)
Serve over rice or angel hair pasta, and enjoy!