I got a new crockpot for Christmas and I’ve been trying to use it as often as possible. The problem is that I don’t always find good crockpot recipes, so when I do, it’s very exciting!

This recipe was suggested to me by a family member who had made it and loved it. When I saw the picture of it on the original source, I was a little skeptical. It didn’t look very appealing, but I decided to test it out anyways and I’m happy I did! The chicken stays nice a tender and the mushrooms add a delicious taste to the dish.

Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• 16oz sliced baby bellas
• 2 cloves garlic
• 1 c vegetable broth
• 2 lbs boneless skinless chicken
• 2 15oz cans golden mushroom soup
• 16oz chive and onion cream cheese
• 2 0.7oz packages of dry italian dressing mix
• Salt and pepper
• 1 lb fettucini
• Parmesean

Directions

1. Prep the vegetables and chicken: slice the mushrooms, mince the garlic, cube the chicken
2. In a large pan over medium heat, add oil and butter
3. Add garlic and mushroom and cook until the liquid has evaporated and the mushrooms have browned
4. Add the vegetable broth to the pan and cook until slightly reduced
5. Spray the bottom of your crock pot with non-stick spray
6. Add mushroom mixture, chicken, mushroom soup, cream cheese, italian dressing packets, salt and pepper
7. Stir slightly so everything is combined
8. Cover and cook on low for 8 hours
9. When it’s almost done, cook the pasta according to the box directions 
10. Serve the chicken mixture over pasta and top with parmesean cheese

This dish is super creamy and has a great consistency to it. There’s a good distribution of mushrooms and chicken throughout the dish and even if you don’t get any in your bite, it’s still delicious.

Test Kitchen: Opinion and Changes

This recipe was originally found on Food Network. I made very minimal changes to this dish. I decreased the amount of mushrooms and chose to use baby bellas rather than assorted mushrooms.

Happy Cooking!