Crock Pot Portobello Chicken

Crock Pot Portobello Chicken

46
Nancy Reid 2

"We love both portabellos and chicken, and after cooking this same meal on the grill I found a way to bring it inside via the crock pot. Two different preparations - same great results. Even after working all day, we serve guests a meal that gives the impression I cooked all day!"

Ingredients

6 h 10 m servings 628 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 58.6 g
  • 117%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Place the frozen 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 at the bone and the juices run clear, about 6 hours.
  3. A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  4. Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

46
  1. 54 Ratings

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Most helpful

Delicious! I sauteed a red and yellow bell pepper, a sweet onion, and added them to the chicken while I was boiling the rotini. Everyone loved it! I will use fat free italian dressing next time ...

Most helpful critical

I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it all came out tasting very vinegary. I may try it again but definately pick your dressing wisely. ...

Delicious! I sauteed a red and yellow bell pepper, a sweet onion, and added them to the chicken while I was boiling the rotini. Everyone loved it! I will use fat free italian dressing next time ...

This was very good, and even better, super easy! I substituted a Tomato Basil Romano dressing (Wishbone Bountifuls) which is somewhat an Italian variety and it was delicious! I was a little skep...

This was lovely. I got the Baby Bella mushrooms from the local asian market on the cheap and added a sliced sweet onion. We ate it over steamed, buttered brown rice with steamed broccoli. There ...

It was good. I followed the recipe exactly - added nothing extra. The portabella mushrooms were "delish" they shrank big time and the chicken was very moist and just fell off the bones - ... I s...

I changed the Italian dressing to balsamic vinaigrette, the chicken just fell off the bone and the mushrooms added a lot of flavor. Definitely a family favorite and will be made again.

This recipe is def a keeper. I used the light italian dressing like stated in the reviews and baby bella mushrooms. I also added carrots and onions so we would have a more rounded meal. Everyone...

This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in some fresh red peppers and asparagus while the water was boiling for the pasta, and deboned the chi...

I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it all came out tasting very vinegary. I may try it again but definately pick your dressing wisely. ...

Sorry - I forgot to add the fat-free on the Italian dressing - big mistake - Loved the reviews too because I can't seem to follow a recipe without "tweaking" just a bit as well! Added all your g...