So this past weekend we had my sister-in-law over, along with her husband. And I was determined to make something amazing for dinner. Typically, we’d just go out to dinner when we have guests, but I’ve been feeling the urge to cook lately, so I went on a hunt for a great slow cooker recipe, and I found one for Cream Cheese Chicken. Yum!
I went out and bought the ingredients at a local grocery store, and was super psyched to learn that I could buy the onion pre-diced (I’m one of those people who cry excessively when chopping onions). In addition to my pre-chopped onions, I bought the rest of the ingredient list:
4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄3 cup dry sherry
1 box of fettucine
I’m not a whiz in the kitchen, but the instruction were really easy to follow. Find them below:
- Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on Medium for 1.5 hours.
- Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
- Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to the crock pot and mix with the chicken. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
I had added some extra sherry (I like lots of sauce rather than less, thicker sauce) and I switched up the cooking times a bit because the chicken seemed like it was done early, but you can check out the original recipe here.
It was SOOOO good. I love my crock pot! I was able to cook while hanging out with company at the same time. So easy!
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