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