This is a lovely combination of chicken, broccoli and mushrooms covered with a light Italian cream sauce. It comes together quickly in a slow cooker. Serve with warm, crusty french or garlic bread and a glass of white wine. Marvelous.
2 10 oz cans of low sodium chicken broth
1 Stick salted sweet cream butter
2 7 oz pkgs Italian-style dry salad dressing mix
1 Can condensed golden mushroom soup
1 Can condensed cream of mushroom soup
1 15 oz Philadelphia Italian cheese & herb cooking creme tub
Combine in the slow cooker and blend until relatively smooth.
6 Chicken breast halves
Cube the chicken into bite sized pieces. It is easier to chop up if it is partially frozen. Add the chicken to the sauce mixture in the crock pot. Stir to coat. Cook on low heat for 4 hours.
1 10-16 oz pkg frozen chopped broccoli
1 16 oz fresh sliced mushrooms, washed & dried
Add to skillet with a dash of olive oil or a Tbs of butter. Heat till mushrooms are cooked and broccoli is warm. Drain liquid. Add veggies to the crock pot. Stir.
*** Chef's Note **********************************************************
To save time, you can add the mushrooms and frozen broccoli to the crock pot when you add the chicken. However, the excess water from the veggies will seriously dilute your sauce. If you are in a pinch, steam the broccoli with the mushrooms in a microwave container first by microwaving on high for about 4 mins ((do not add any excess water to steam!)), then drain and add to the crock pot with the chicken.
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Serve over penne pasta. Enjoy!
