Community Pick
Interesting Crock Pot Chicken
photo by The Left Handed Chef
- Ready In:
- 7hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 (1 ounce) envelopes dry ranch dressing mix
- 6 boneless skinless chicken breasts
- 12 ounces thinly sliced mushrooms (more if you want)
- 2 tablespoons butter
- 1 (14 1/2 ounce) can chicken broth
- 2 (10 1/2 ounce) cans condensed cream of mushroom soup
- 8 ounces cream cheese
- 2 garlic cloves, minced
- salt
- black pepper
directions
- Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot.
- Cook on high 5-6 hours.
- About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot.
- Cook on high for 1 more hour.
- Season with salt and pepper to taste, and serve over rice or noodles.
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Reviews
-
Wow! THANK YOU, Manda!! Spectacular dish and so wonderfully crockpot easy. I have to admit I was skeptical about the high setting, but the chix was plenty moist and of course, delightfully tender. Only small changes I made were to increase to 16oz mushrooms (more would certainly not hurt!), only 1 can of soup, and lowfat cream cheese. During the last hour I also thickened it with a couple of Tbls. of corn starch diluted with equal water and added a couple of Tbls. of sherry cooking wine. It smelled SO good I didn't even take time to make a salad...DH and I just had it over brown rice. Yum, yum!!
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Oh Baby! This was more than interesting, it was terrrrrific! I made this for DH's supper last night. We had it over brown rice. I used a reduced-fat cream of mushroom soup and it was still a great recipe. It was pretty saucy, so plan on that. We'll definitely make this one again. Thanks for posting it.
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Finally made this, and one taste I knew I should have made it sooner! The chicken breasts stayed nice and moist and the sauce was awesome. I served this on a bed of spinach fettucinie and rounded out the meal with spinach sauteedd in garlic and olive oil with a dash of red pepper. Manda keep posting recipes like this and I'll keep coming back for more!
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Tweaks
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I was some what disappointed with all the fantastic reviews. My cream cheese didn't melt the last hour I cooked it and it didn't seem to have that kick I was looking for in taste. I will try it again but next time add 1 cup of white wine instead of the chicken broth. The sauce wasn't thick at all and I tried to thicken it with cornstarch and water but didn't want to keep adding more because of changing the taste of the sauce. Also, I will add the soup and cream cheese in the beginning to see what happens. Thanks for posting.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"