On day number 4 of Crock Pot Week I’m sharing a recipe that I saw, didn’t think I’d care for, tried anyway, and liked!
You do need to make a little sauce before you rev up your crock pot but it goes together quick as in, I prepared this recipe before leaving for work at 7:15 am, – quick.
Butter, dry Italian salad dressing mix, a can of golden mushroom soup, white wine and a bit of herbed cream cheese are added one at a time and whisked together to create this thick, rich sauce.
While the sauce is coming together, place the sliced mushrooms in the bottom of the slow cooker, then place your chicken on top of them. Once your sauce is looking golden pour it over the chicken.
You can almost see the halo, can’t you?!
Put the cover on the crock pot, set it to low and walk away for 5 hours. Go to work, go outside and play…just don’t stay within smelling distance or you will be hungry. all. day.
Use a big serving spoon to get the chicken out of the pot and onto your plate; it’s so tender that it will just fall apart if you use tongs. Serve the chicken over angel hair pasta and make sure to ladle some additional sauce and mushrooms over top.
DVH and I enjoyed our Angel Chicken with a good loaf of bread, a salad and a glass of wine. I’ll definitely make it again, but I think I’ll try using bone-in chicken or shredding the chicken before serving it over the pasta. Another option is to replace the angel hair with mashed potatoes. Ooooooooh…I like that idea
Source: Cleverly Inspired
1 (8-oz.) pkg. fresh button mushrooms, quartered
Half of an 8-oz. tub cream cheese spread with chives and onion
Stir in the soup, white wine and cream cheese until melted and combined.
Pour the hot sauce over the chicken.