26 April 2018

Slow Cooker Creamy Chicken & Mushrooms

I'd planned on making Pillsbury's "Slow-Cooker Creamy Tuscan Chicken" for Sunday dinner, but failed to notice I didn't have any sun-dried tomatoes left until it was too late. And by "too late" I mean it was Sunday morning and I was not getting out of my comfiest jim-jams to go to the store for anything. Rummaging around, I saw I had roasted peppers and mushrooms ... so I made this modified version, which was garlicky and good.


Yes, the original recipe calls for boneless chicken breasts and I clearly used boneless thighs. I was always going to use thighs. Thighs are dark meat and, therefore, more flavorful and "chicken-y." Also, unlike breasts, thighs don't go all dry and mealy in the slow cooker.


Slow Cooker Creamy Chicken & Mushrooms

Yield: 4

Ingredients

  • 6 boneless skinless chicken thighs
  • 14.5 oz jar creamy cheese sauce
  • 8 oz sliced white button mushrooms
  • 5 oz jarred roasted red peppers, patted dry & sliced into thin strips
  • 1 tsp salt-free Italian seasoning
  • 1 tsp dehydrated minced garlic
  • 2 tsp cornstarch plus cold water as needed
  • 4 oz baby spinach

Instructions

  1. Layer chicken, mushrooms, and roasted pepper strips in the slow cooker insert. Sprinkle with seasoning and garlic flakes.
  2. Cover; cook on low for 5 hours or until chicken is 165°F.
  3. Whisk together cornstarch and cold water until cornstarch is completely dissolved.
  4. Stir slurry into slow cooker. Add spinach and continue to cook on low for 20 minutes or until sauce is thickened and spinach is limp.
  5. Serve over pasta, rice, or more spinach.
I left the thighs whole when I made this, but I think it would be easier to serve if I had cut them into chunks to begin with.