Ingredients to Make Creamy Chicken
6 skinless, boneless chicken breasts (approximately 2½ lb.)
10¾ ounce reduced fat cream of mushroom soup
1 cup pureed cottage cheese or plain Greek yogurt
½ cup chicken stock
0.7 ounce envelope of Italian dressing mix
8-ounce pkg mushrooms (we suggest portobello mushrooms for added flavor)
Loosely chopped parsley, for garnish
You'll also need a slow cooker, crock pot or instant pot with a slow cooker feature.
Directions for Slow Cooker Creamy Chicken
- Spray a large skillet with cooking spray. Cook chicken in batches over medium-high heat 2-3 minutes on each side or until just browned. Transfer chicken to a 5-qt. slow cooker.
Add soup, pureed cottage cheese or yogurt, chicken stock, and Italian dressing mix to the skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.
- Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms.
- Cover and cook on LOW for 4 hours. Stir well before serving. Top with parsley, if desired.
Prepare ahead: Prepare the recipe as directed above. Transfer ingredients to a 13- x 9-inch baking dish, and let cool completely. Freeze for up to one month. Thaw in refrigerator for 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325? for 45 minutes. Uncover and bake for 15 minutes or until thoroughly heated.
Nutritional Analysis Per Serving
(1 six-ounce portion)
Protein: 18.5 g
Fat: 1.68 g
Sugar: 2.28 g
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