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Crock-Pot Chicken and Portobello Mushrooms Recipe

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This recipe for Crock-Pot Chicken and Portobello Mushrooms is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breast halves
8 portobello mushroom caps
1 (8 ounce) bottle Italian-style salad dressing
1 (8 ounce) package angel hair pasta or rice
OPTIONAL: ˝ red bell pepper, ˝ yellow bell pepper, ˝ cup diced onion
Directions:
Directions:
1.Place the chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps.
2.Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink and the juices run clear, (6-7 hours).
3.**OPTIONAL sauté red bell pepper, yellow bell pepper and onion, and add to slow cooker about an hour before serving.
4.Cook rice or pasta according to directions.
5.Serve a chicken breast and two mushroom caps on top of rice or pasta , and drizzle sauce over the top.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 hours

 

 

 

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