(Adapted from "Better Homes and Garden
Slow Cooker for Family Dinners")
Ingredients:
2lbs. skinless, boneless chicken breasts
8 ozs. white mushrooms, chopped
1 medium shallot, finely chopped
2 - 3 garlic cloves, minced
1 tablespoon Worchestershire Sauce
1/4th cup butter & 2 -3 pats of butter
1 0.75 oz package of Italian salad dressing mix
1 10.75 oz. can of cream of mushroom soup
1/2 cup of dry white wine
4 ozs. of cream cheese with onions and chives (the tub variety works best)
Fresh chives, chopped for garnish
Procedure:
1. Sauté garlic and shallot in pats of butter with Worchestershire Sauce, then set aside; sauté mushrooms in butter and place in bottom of slow cooker. Place chicken breasts on top.
2. Melt the half-cup of butter in a medium saucepan; stir in Italian dressing mix. Add mushroom soup, cream cheese, and wine; heat over medium heat and stir until all ingredients are combined. Pour over chicken; likewise pour sautéed shallot and garlic over as well.
3. Cook on low for 4 - 41/2 hours; serve over rice or noodles, sprinkled with fresh chives.
(Adapted from "Better Homes and Garden
Slow Cooker for Family Dinners")
Ingredients:
2lbs. skinless, boneless chicken breasts
8 ozs. white mushrooms, chopped
1 medium shallot, finely chopped
2 - 3 garlic cloves, minced
1 tablespoon Worchestershire Sauce
1/4th cup butter & 2 -3 pats of butter
1 0.75 oz package of Italian salad dressing mix
1 10.75 oz. can of cream of mushroom soup
1/2 cup of dry white wine
4 ozs. of cream cheese with onions and chives (the tub variety works best)
Fresh chives, chopped for garnish
Procedure:
1. Sauté garlic and shallot in pats of butter with Worchestershire Sauce, then set aside; sauté mushrooms in butter and place in bottom of slow cooker. Place chicken breasts on top.
2. Melt the half-cup of butter in a medium saucepan; stir in Italian dressing mix. Add mushroom soup, cream cheese, and wine; heat over medium heat and stir until all ingredients are combined. Pour over chicken; likewise pour sautéed shallot and garlic over as well.
3. Cook on low for 4 - 41/2 hours; serve over rice or noodles, sprinkled with fresh chives.
Ingredients:
2lbs. skinless, boneless chicken breasts
8 ozs. white mushrooms, chopped
1 medium shallot, finely chopped
2 - 3 garlic cloves, minced
1 tablespoon Worchestershire Sauce
1/4th cup butter & 2 -3 pats of butter
1 0.75 oz package of Italian salad dressing mix
1 10.75 oz. can of cream of mushroom soup
1/2 cup of dry white wine
4 ozs. of cream cheese with onions and chives (the tub variety works best)
Fresh chives, chopped for garnish
Procedure:
1. Sauté garlic and shallot in pats of butter with Worchestershire Sauce, then set aside; sauté mushrooms in butter and place in bottom of slow cooker. Place chicken breasts on top.
2. Melt the half-cup of butter in a medium saucepan; stir in Italian dressing mix. Add mushroom soup, cream cheese, and wine; heat over medium heat and stir until all ingredients are combined. Pour over chicken; likewise pour sautéed shallot and garlic over as well.
3. Cook on low for 4 - 41/2 hours; serve over rice or noodles, sprinkled with fresh chives.
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