Wednesday, February 19, 2014

Slow-Cooker Cream Cheese Chicken with Broccoli

     I'm glad The Wife is working more in the kitchen. Don't freak out; I'm not making any gender specific claims here. The Wife doesn't work much in the kitchen because that's my job. It's also because she didn't have a tremendous amount of confidence in her cooking. Lately she's been poking through recipes and messing around with the ingredients. Nothing ground-breaking, but she consistently achieves success. Her latest success was a slow cooker recipe she found in one of our many slow cooker recipe books. I was extremely pleased with how this turned out. It had great flavor and was great over pasta, rice or bread. My only complaint was that it was pretty salty, but that was down to the Italian salad dressing mix. She even used almost half of what the recipe called for. She also used half of the requested chicken. Next time I'd say go the full four pounds of chicken, or quarter the seasoning. Either way, I hope she makes this one again! As always, any notes or changes are in blue.

Slow-Cooker Cream Cheese Chicken with Broccoli
via Crock Pot Potluck For All Occasions
  • 4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces (as we are not made of money, she used 2 pounds of chicken)
  • 1 tablespoon olive oil
  • 1 package (1-ounce) Italian salad dressing mix (her package was .6 ounces and we felt that was PLENTY)
  • Nonstick cooking spray
  • 2 cups (8 ounces) sliced mushrooms (she used one 4-ounce can of mushrooms, drained)
  • 1 cup chopped onion (she went with 1/2 cup)
  • 1 can (10.75 ounces) condensed cream of chicken soup, undiluted
  • 1 bag (10 ounces) frozen broccoli florets, thawed 
  • 1 package (8 ounces) cream cheese, cubed (she used 4 ounces, and as always, Neufchatel was used in place of cream cheese)
  • 1/4 cup dry sherry (she used 1/8 cup dry Vermouth)
  • Hot cooked pasta (We did serve it over pasta, but I also served it over herbed swirl bread for lunches a couple times)
  1. Toss chicken with oil in a large bowl. Sprinkle with salad dressing mix. Transfer to a slow-cooker. Cover; cook on LOW for 3 hours
  2. Coat large skillet with cooking spray; heat over medium heat. Add mushrooms and onion; cook 5 minutes or until onion is tender, stirring occasionally (since The Wife used canned mushrooms, she didn't add them until the next step.)
  3. Add soup, broccoli, cream cheese and sherry (neufchatel and vermouth in our case), to the pan (hopefully you didn't just throw that stuff into the slow cooker, because if you did, you just screwed up,) cook and stir until heated through. Transfer to the slow-cooker. Cover and cook on LOW for 1 hour. Serve over pasta (or bread, or rice, or whatever you want. Don't give in to recipe bullying)
Good Times!
UPDATE: Now there is a video for this recipe:


1 comment:

  1. Looks awesome, I will have to try this one. Thanks for sharing! :)