This recipe, from About.com Southern Food, was rated 5 stars. Since I don't use my crockpot nearly enough, I thought I would give it a try. Having dinner taken care of early in the day is definitely a plus for the crockpot. And Guy loved it. But I thought it came up short of my current fave. Don't get me wrong, this was enjoyable. But it kind of reminded me of a 1960's casserole dish. Not that there's anything wrong with that either, but I just can't give it a top rating, even with the changes I made to "beef" it up a bit. Would I make it again? You bet, especially if I needed to throw things in a crockpot so I didn't have to worry about dinner later. That's what the crockpot is for, after all.
Crockpot Chicken and Mushrooms
Adapted from About.com Southern Food
Rating: 7.5 out of 10
INGREDIENTS:
4 Tbsp. olive oil, divided use
3-4 chicken breasts, skin off, bone in
1/2 cup chopped onion
1 clove garlic, minced or grated
8 oz. sliced mushrooms
1 can cream of mushroom soup
1/8 tsp. ground red pepper
salt and pepper to taste
3 fresh thyme sprigs
1/4 cup drinking quality dry white wine
2 Tbsp. flour
1/4 cup fat-free half and half
hot cooked noodles
2 Tbsp. Smart Balance buttery spread
1/2 pkg. frozen peas
1/4 cup chopped fresh parsley
In a large skillet, heat 2 Tbsp. oil; brown chicken on all sides; transfer to crockpot. Add 1 Tbsp. SB to skillet; add onion; saute till transparent. Add garlic; saute 30 seconds; transfer to crockpot. Add 1 Tbsp. SB to skillet, add mushrooms; saute till starting to brown. Stir in soup, peppers, salt, thyme sprigs and wine, and let the mixture bubble up. Spoon over chicken in crockpot. Cover, cook on high for 5 hours. Transfer chicken to cutting board and let it cool a bit. Stir flour into H&H; stir into sauce to thicken. Taste to adjust seasonings, adding more salt and pepper if needed.
Tear or cut chicken into pieces; discard bones. Put chicken back into crockpot; reduce heat to low.
Cook noodles according to package directions. Two minutes before pasta is done, add peas. Drain; return to pot with SB and parsley. Keep warm. Yield: 4 servings
Nothing like a crock pot dinner on a busy day!
ReplyDeleteMartha
sounds good... a nice nice easy meal to make...thanks!
ReplyDeleteI love meals like this, simple, easy, tasty, and in a crockpot, great for me during this busy time w/ kids.. sports, etc, impending move.. these meals help:)
ReplyDeleteI don't use my crockpot nearly enough either. Maybe I'll try to play around with this recipe and see if it can score a "higher rating." Although compared to the "exam meals," I've been eating lately, this crockpot meal looks like a 10!
ReplyDeleteThis dish sounds great. Love to add wine to dishes as often as I can...I find it gives it more flavor. This is a crockpot dish I will keep for the future and try...
ReplyDeleteMmm, you can't beat crockpot dishes, this look fabulous!
ReplyDeleteI don't use my crockpot enough either, but this looks delicious with the mushrooms! And it's certainly easy enough, Yum!
ReplyDeleteI love one-dish meals, especially like this one. So creamy, comforting and full of wonderful flavor!
ReplyDeleteMy crockpot use goes in cycles. Lately I've been using it a lot because it has been so hot here (in the 70's which is hot for Alaska). Your chicken and mushrooms sounds like an excellent crockpot recipe. Thanks for sharing.
ReplyDelete