Well, here’s another slow cooker meal for your lazy cooks like me.
As a side note – I’ve found that if you are cooking chicken, bone-in chicken pieces like thighs can sometimes work better in the slow cooker. If you want your end-result chicken to stay together (unlike stews and tacos and sandwiches and other recipes where you want the chicken to shred apart). So, I think this recipe works well with bone-in chicken pieces. And chicken thighs are always so darn cheap.
4 chicken thighs, or other bone-in pieces
1 8 ounce package fresh button mushrooms, quartered
1 8 ounce package fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter
1 0.7 ounce package Italian dry salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup
3/4 cup chicken broth
8 ounce tub cream cheese spread with chives and onion
Cooked rice or pasta
1. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Stir together pads of butter, Italian dressing mix, mushroom soup, chicken broth and cream cheese. Top over and around chicken and mushrooms.
2. Cover; cook on low-heat setting for 8 hours.
3. Serve chicken and sauce over pasta or rice. Makes 4 servings.
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