serves 4.
2 tablespoons Italian seasoning
1/2 teaspoon celery seed
1 tablespoon onion
powder
1 tablespoon white granulated sugar (weird, I know.)
1/4 teaspoon black pepper
1 teaspoon kosher salt (if you only have table salt, use about 1/4 teaspoon)
2 cloves minced garlic
1 thawed block of cream cheese (to add later)
or you can make it with:
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves
minced garlic
--block of cream cheese (to add later)
OR EVEN EASIER:
Put 2 tablespoons salted butter in a large skillet. Brown 16 ounces sliced mushrooms for a VERY LONG time on medium heat. (longer than you think --- a good 20 minutes or so, you want them to shrink in half and get nice and brown. Add a few twists of ground pepper. Then add to crockpot -- juice from pan and
all.
The Directions.
Put everything except for the cream cheese into the crockpot.
Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is
fully melted.
Serve over pasta. We are gluten free so I used gluten free noodles.
The Verdict.
This is really, really, really, really good. I like the original cream cheese chicken an awful lot, but this truly did taste better.
The homemade mushroom soup just tastes better and gives it that "restaurant" flavor.
My six-year-old retorted that this was the very best pasta she's ever had. I let her skip bathtime.
:-)
