This is one of our family’s favorite crockpot chicken recipes. A friend gave me this one. She’s also a mother of 4 and I think this is a “6 for 6” dinner for both of our families (everyone loves it). This recipe is flexible enough to throw together in the morning for a busy day or put together in the afternoon. The most important thing is that the chicken gets cooked through. Even with frozen chicken breasts, it can be finished in 2-3 hours in the crockpot.
2-4 boneless, skinless chicken breasts (you can start frozen or not)
1 tsp each of oregano, basil and garlic salt
1 c. water
1/2 stick butter (NOT MARGARINE!)
3/4 to 1 c. marsala wine (to taste)
4-8 oz mushrooms (white or portabello) sliced (depends on how much your family likes mushrooms
2 cans Campbell’s Golden Mushroom soup (not cream of mushroom)
4 oz cream cheese
Combine water, spices, chicken and butter in crockpot.
Mix one can of the soup with marsala wine and pour over chicken.
The setting on your crockpot depends on whether your chicken is frozen or not and how long you’ll be gone. I can start this in the afternoon with either frozen or fresh chicken and put it on high for an hour and reduce the heat to low for an hour or 2. If I prepare it in the morning, I start it on low and remove the chicken when it’s cooked through if I can, cut it up and set it aside in the refigerator and return it to the crockpot before serving. (I don’t know about you but I think chicken gets a pulverized, dusty consistency if you cook it in the crockpot too long).
About 30 minutes before your ready to serve, put in as many mushrooms as you want. In a saucepan or microwave, heat the other can of mushroom soup with the 1/2 block of cream cheese until the c. cheese is melted and smooth. Pour over chicken and mushroom mix and stir until smooth. This can stay on warm or low in the crockpot until ready to serve.
My friend dumps all the ingredients in the crockpot in the morning with her chicken already cut up and cooks it on low all day and her family loves it, too. She also uses the whole 8 oz. block of cream cheese. I find when I do this, the cream cheese curdles a little. I don’t mind that but the rest of my family does so I use my method. Mark’s not a huge cream cheese fan so I cut it in half and it’s still a hit.
I serve it over rice or noodles. Add a salad and/or a vegetable and you’re set.
Do you have any crockpot chicken recipes that are family favorites?
I’m linking up to Frugal Fridays at the Shabby Nest