Crock Pot Portobello Chicken40 Reviews
- Prep: 10 min
- Cook: 6 hr
- Ready In: 6 hr 10 min
“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!” - by Gramma in MT
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 628 cal
- 23 g
- 48.2 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"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 though..." See more as it was too oily in the crockpot and I had to dip that out before adding the noodles."
"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 skeptical ..." See morebecause I didn't think it would be that great with so few ingredients, but I was very wrong! I will make it again."
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