Happy Monday everybody!!! I’m sorry my Main Dish Monday is up and out a little later than usual.
We’ve had a SUPER BUSY weekend and I didn’t get to work on the blog as much. What did you all do this weekend?? I hope it was as blessed as ours. Friday, we spent the morning at our local art museum with some sweet friends. We spent that evening enjoying dinner with some MORE sweet friends!! Saturday, me and my girls spent 5 hours out running errands!! We got TONS of stuff done that just doesn’t happen during the week but we were BEAT when it was all over. And on Sunday, we spent the morning worshiping our Lord and the afternoon and evening celebrating with my mother-in-law and family for her birthday. It was a surprise party that was successfully pulled off!! 😉
Now to the business at hand. Today’s recipe for Angel Chicken is one that I saw on Pinterest and adapted to make it my own. I love to do that!! Especially when I’m too busy to craft, it lets me get out some creativity.
So here we go!
Start with 1 package of button mushrooms and 1 package of Shitake mushrooms. If you are not a huge mushroom eater you could use the 1 package of buttons only or I really think you could leave them out all together.
Chop them up and put them in the bottom of your crock pot. Yep, this is another crock pot recipe!! Put about 1 pound of boneless skinless chicken breasts on top. I think that next time I make this, I’m going to dice the chicken into bite sized pieces. That will help the chicken not dry out. Make sure the mushrooms and chicken are seasoned with salt and pepper. Here’s the next set of ingredients. All purpose flour (I used gluten free), butter, Chive and Onion cream cheese, 1 package of dry Italian dressing mix (I make my own…recipe tomorrow), water and white wine.
Now about the wine, we aren’t big wine drinkers and this recipe only calls for a small amount. I love to cook with wine because I enjoy the depth of flavor it brings but this recipe actually has tons of flavor without the wine. So next time, instead of buying a whole bottle of white wine, I’ll use chicken stock. But if you keep wine on hand, go for it!!
Melt the butter in a saucepan over medium heat. Whisk in the Italian dressing mix and flour.Cook it a little bit to get the raw flour taste out. This make me think of pesto, and it’s about the same consistency.Add cream cheese and wine or stock. If you replace the wine with chicken stock, I would replace the water with stock as well. Are y’all confused yet?? 😉Pour this on top of the chicken and mushrooms. Put the top on the pot and set it on high for 4-6 hours or low for 8-10.Serve it over pasta!Enjoy!! This was so delicious!! Even my children liked…..which I kind of doubted that they would. But here’s the proof!!
Tobin doesn’t look like he’s enjoying it but he did!!They LOVE to slurp spaghetti!!! 😉Lilly LOVED her plate full!!Honestly, she may have been bribed by the pink cupcakes that were waiting for dessert but she did clean her plate.Giving her sister “the look” for pretending to take her cupcake.Nobody messes with a girl’s pink cupcake!! And don’t you forget ti!
Here’s another tip!! We did have some leftovers. So the next day, I put them in a casserole dish, topped it with some Parmesan cheese and popped it in my oven until it was heated through and the cheese was melted.It was delicious!!! Add a salad on the side and it makes a great meal!!!
Slow Cooker Angel Chicken
1 1/2 pound chicken breast
1 8 oz package white mushrooms
1 6-8 oz package shitake mushrooms (or some other variety such as cremini)
1/2 stick butter
2 tbs dry italian dressing mix
1/2 cup dry white wine or chicken stock
4 oz cream cheese with chive and onion
2 tbs GF/AP flour
1 cup stock or water
Melt butter. Add dressing mix and flour. Whisk to combine. Add cream cheese, dry white wine/stock and stock/water. Bring to a boil to thicken a bit. Thin with stock or water if necessary.
In slow cooker, layer mushrooms (season with salt and pepper) and chicken. Top with sauce. Cook on low for 8-10 hours or high for 4-6.
This post linked HERE.