Post by tummyache on Aug 15, 2017 16:06:39 GMT -5
• CROCKPOT CREAM CHEESE CHICKEN
MAKES : about 2 cups
SERVE OVER: Cooked Rice or Noodles
• 3 - 4 lb chicken breast
• 2 Tbsp Italian seasoning*
• 1/4 tsp black pepper
• 1 tsp kosher salt (if you only have table salt, use about 1/4 teaspoon) optional
• 1 thawed block of cream cheese** [to add later]
• 2 Tbsp butter, DF margarine, oil
• 16 oz sliced mushrooms
INSTRUCTIONS:
1. Put everything except for the cream cheese into the crockpot. Cook on LOW for 6 hours, or until the chicken is cooked through.
2. Just as chicken nears completion prepare mushrooms: Put 2 Tbsp salted butter in a large skillet. Brown 16 oz sliced mushrooms for a VERY LONG time on medium heat. (longer than you think --- a good 20 minutes or so, you want them to shrink in half and get nice and brown.
Add a few twists of ground pepper.
3. Meanwhile, remove cooked chicken from crockpot to either shred or cube, as you prefer. Return prepared chicken to crockpot.
4. Mix in the block of cream cheese; then add cooked mushrooms along with their pan juices, blending together.
5. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
6. Serve over Rice or Gluten Free Noodles.
NOTES:
* You may need to make your own safe version of vinaigrette dressing...it doesn't take much; even olive oil plus 1 Tbsp fresh lemon juice works, I find.
** I am dairy-free, so use plain Tofutti Soy Cream Cheese -- Silk brand also makes a good one, if you can tolerate pea protein.
MAKES : about 2 cups
SERVE OVER: Cooked Rice or Noodles
• 3 - 4 lb chicken breast
• 2 Tbsp Italian seasoning*
• 1/4 tsp black pepper
• 1 tsp kosher salt (if you only have table salt, use about 1/4 teaspoon) optional
• 1 thawed block of cream cheese** [to add later]
• 2 Tbsp butter, DF margarine, oil
• 16 oz sliced mushrooms
INSTRUCTIONS:
1. Put everything except for the cream cheese into the crockpot. Cook on LOW for 6 hours, or until the chicken is cooked through.
2. Just as chicken nears completion prepare mushrooms: Put 2 Tbsp salted butter in a large skillet. Brown 16 oz sliced mushrooms for a VERY LONG time on medium heat. (longer than you think --- a good 20 minutes or so, you want them to shrink in half and get nice and brown.
Add a few twists of ground pepper.
3. Meanwhile, remove cooked chicken from crockpot to either shred or cube, as you prefer. Return prepared chicken to crockpot.
4. Mix in the block of cream cheese; then add cooked mushrooms along with their pan juices, blending together.
5. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
6. Serve over Rice or Gluten Free Noodles.
NOTES:
* You may need to make your own safe version of vinaigrette dressing...it doesn't take much; even olive oil plus 1 Tbsp fresh lemon juice works, I find.
** I am dairy-free, so use plain Tofutti Soy Cream Cheese -- Silk brand also makes a good one, if you can tolerate pea protein.