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You know I love mushrooms and my family loves chicken. This is a great crock pot recipe that combines them both. It is so delicious and with a crock pot anything is easy. My family loved it.
Crock Pot chicken and Mushrooms
4 boneless, skinless chicken breasts
2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese
Slice mushrooms and put in bottom of crock pot.
Salt, pepper and garlic salt the chicken. Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.) Put on top of mushrooms in crock pot.
In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese. Mix together until smooth and combined. Put on top of chicken breasts. Mixture is thick, so you many need to spread it on top on chicken breasts.
Put top on crock pot and cook on low for 5 - 6 hours. Serve with rice or pasta.
**I served the chicken with rice and used the sauce as gravy.
Btw, as it cooks, your home will smell yummy!
With our corned beef I also made this broccoli and cauliflower dish. It was green and festive and went well with our St. Patrick's Day feast. Of course, it is savory enough to be served at any time with any main dish.
Broccoli and Cauliflower
1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided
Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender. While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel. Add all but 1/2 tablespoon of chives. Remove steamed broccoli/cauliflower and remove water from pot. Put butter mixture into pot and add the broccoli/cauliflower, Toss together and sprinkle the reserved 1/2 tablespoon of chives on top. Serve and enjoy!
We spent St. Patrick's Day in Charleston with my sister. She wanted some corn beef and cabbage. I suggested that we make our own. I had found a recipe in a local magazine I wanted to try. It was delicious! Much better than going out to eat. You'll have to try this recipe next St. Patrick's Day.
Crock Pot Corned Beef and Cabbage
1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)
Place all ingredients in a large crock pot. Stir to mix. Cook on low for 8 hours. When done, remove meat and slice thinly across the grain. Serve with vegetables and some of the liquid.
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