Thursday, May 2, 2013

Crockpot Angel Chicken

Hi Guys!!! Sorry it took me so long to get back to business here. We've been having way too much fun with the house, Logan and the gorgeous weather. Oh. Sorry again. I realize it's still dumping snow on many of my beloved and I apologize for that last dig about the weather....Here. I'll make it up to you- this is a FABULOUS crock-pot recipe that you will adore. Super-comfort food with out being too horrible for you. I've been meaning to make a version of this recipe for quite some time, but my husband hates cream-of-anything soup so I had to go rouge here, and truly enjoyed the results!! Hope you do too!! 

Here is what you will need:

4 boneless skinless chicken breasts
6-8 shiitake mushrooms chopped
4 cloves garlic chopped
1/4 c chicken broth
1/2 block cream cheese
1 pkg Trader Joe's condensed portabella mushroom soup (no mystery ingredients in this one! YAY!)
2 tsp ITALIAN DRESSING MIX  Do yourself a giant favor and make your own, the packet has who-knows-what in it- takes no time and you will use it LOTS!

Toss it all into the slow cooker. Cook on low for 4-6 hours or until chicken shreds easily and is cooked all the way through. As I have stated many times, every crockpot I have ever owned seems to run on the hotter side- if I make a chicken recipe that says "low for 7-8 hours" I get dried out nastiness. So I check it's shredability around 4 hours, this recipe was ready at the 4 hour mark, I noted 4-6 hours just in case. It should shred easily and be at least 165 degrees internally. 
Use a big spoon, transfer chicken & mushrooms to a large bowl- shred with forks. Then add about 5 spoonfuls of the juice and toss well to keep chicken moist.
Serve with rice, your favorite pasta and a big veggie-filled salad on the side.  (or with shredded cheese and cheerios as Logan is demonstrating below....)

Hope everyone has their toes in the sand and face in the sun SOON. 

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