Ingredients
\nNonstick cooking spray, for coating the slow cooker
\n1 tablespoon olive oil
\n2 tablespoons unsalted butter
\n1 to 1 1\/2 pounds assorted mushrooms, sliced
\n1 clove garlic, minced
\n1 cup vegetable broth
\n2 to 2 1\/2 pounds boneless, skinless chicken breasts, cubed
\nTwo 15-ounce cans golden mushroom soup
\n16 ounces chive and onion cream cheese
\nTwo 0.7-ounce packages dry Italian dressing
\nFreshly ground black pepper
\n1 pound of your favorite pasta
\nFreshly grated Parmesan, for garnish
\nChopped fresh parsley, for garnish<\/p>\n
Directions
\nTurn a slow cooker to low and coat it with cooking spray.
\nHeat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
\nPlace the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
\nJust before serving: Cook the pasta according to the package directions.
\nServe the chicken with the pasta and garnish with the Parmesan and parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients Nonstick cooking spray, for coating the slow cooker 1 tablespoon olive oil 2 tablespoons unsalted butter 1 to 1 1\/2 pounds assorted mushrooms, sliced 1 clove garlic, minced 1 cup vegetable broth 2 to 2 1\/2 pounds boneless, skinless chicken breasts, cubed Two 15-ounce cans golden mushroom soup 16 ounces chive and onion cream … <\/p>\n