Thursday, December 29, 2011
Slow Cooker: Mushroom Chicken (#2)
OK folks, here it is the recipe for that other slow cooker mushroom chicken. This is probably coming at good time too, since I know most of us are looking for quick, fix-it and forget dinners after all that holiday cooking we've been doing.
This recipe really fits the bill but you may be wondering what the big difference is between mushroom chicken #1 and #2. Mushroom chicken #2 starts with cubed chicken. It also does not use any "cream of ____" soup, which a lot of folks prefer to do without (me, I'm OK with it once in a while).
So the other big question....Which was my favorite? I honestly don't know. I made this one some time ago, so it's hard to compare the two but they were BOTH great. I don't think you could go wrong with either recipe. Enjoy!
1 tsp. salt
1/2 tsp pepper
1/4 tsp paprika
3 boneless,skinless chicken breasts cut into cubes
1/2 cup green onions, sliced
1 1/2 cups sliced mushrooms
1 3/4 tsp chicken bouillon granuales
1 cup dry white wine
1 can evaporated milk (5oz)
5 tsp cornstarch
1. Combine salt, pepper and paprika in small bowl; sprinkle over chicken
2. Layer chicken, mushrooms, green onions and bouillon in a 4 1/2-quart slow-cooker. Pour wine, water over top. Cover and cook on high for 3 hours or 5-6 hours on low. Transfer chiken and vegtables to platter; cover with foil to keep warm.
3. Combine evaportaed milk and corn strach in small pan, stir until smooth. Add 2 cups of cooking liquid from slow-cooker; bring to a boil. Boil for 1 minute or until thick, stiring constantly. Serve over chicken.
I served this over brocolli rice.
Source: Betty Crocker