BreezyCooking
Banned
Made this yesterday (adapting quite a bit from a new recipe), & it turned out to be the very first crockpot recipe I've made that had me definitely wanting to make it again (& again - lol!).
Breezy Crockpot Chicken and Noodles
One package boneless skinless chicken thighs - OR - one package boneless skinless chicken breasts (in my opinion, the thighs will produce a better & moister end product, but breast pieces work if you’re a white-meat-only fan)
½ a stick of unsalted butter, melted
1 can Campbell’s “Golden Mushroom” condensed soup
1 small packet dry Italian dressing mix
4 oz. container “Chive and Onion” cream cheese
¾ Campbell soup can full of dry white wine (Chablis, Pinot Grigio, Sauvignon Blanc)
One 8-ounce package white button mushrooms, rinsed & halved
Chopped/minced fresh Italian flat-leaf parsley for garnish (optional)
Freshly ground black pepper:to taste, 5-10 grinds at serving time
Add melted butter, soup, wine, Italian dressing mix, & cream cheese to crockpot. Whisk until relatively smooth. Stir in mushrooms & nestle whole chicken pieces into sauce, spooning a little sauce on top of chicken. Cook on low for four (4) hours (no peeking!). Remove chicken, shred or cut into bite-size pieces, & gently stir back into crockpot. Serve over cooked egg noodles garnished with parsley.
Breezy Crockpot Chicken and Noodles
One package boneless skinless chicken thighs - OR - one package boneless skinless chicken breasts (in my opinion, the thighs will produce a better & moister end product, but breast pieces work if you’re a white-meat-only fan)
½ a stick of unsalted butter, melted
1 can Campbell’s “Golden Mushroom” condensed soup
1 small packet dry Italian dressing mix
4 oz. container “Chive and Onion” cream cheese
¾ Campbell soup can full of dry white wine (Chablis, Pinot Grigio, Sauvignon Blanc)
One 8-ounce package white button mushrooms, rinsed & halved
Chopped/minced fresh Italian flat-leaf parsley for garnish (optional)
Freshly ground black pepper:to taste, 5-10 grinds at serving time
Add melted butter, soup, wine, Italian dressing mix, & cream cheese to crockpot. Whisk until relatively smooth. Stir in mushrooms & nestle whole chicken pieces into sauce, spooning a little sauce on top of chicken. Cook on low for four (4) hours (no peeking!). Remove chicken, shred or cut into bite-size pieces, & gently stir back into crockpot. Serve over cooked egg noodles garnished with parsley.