Sunday, November 20, 2011

My Crockpot Italian Chicken

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I have been finding many versions of this recipe on the internet. Many of the pictures that they have linked to this recipe on Pinterest are actually a much more complicated dish. I tried it...then made it my own! We prefer dark meat chicken and we put mushrooms in everything. So here is my take on it.

Crockpot Italian Chicken Pasta

4 Chicken Thighs (fat and bones removed)
1 Packet of Zesty Italian Dressing Spices
1 8oz Cream Cheese (softened)
1 4oz Can of Mushrooms (or 1 cup fresh portobello mushrooms)
2 10.75oz Cans of Cream of Chicken & Mushroom
1/2lb Dry Rotini Pasta

Soften cream cheese. 
Cut and remove the fat and bones from the chicken thighs.
Place all ingredients in the crockpot.
Cook on low for 4 hours.
About 20 minutes before the dish is finished, cook and drain pasta.
When the italian chicken is finished, turn the crockpot to low and pour the pasta in.
Let the pasta sit in the sauce for 10 minutes to absorb the flavor.
Serve & enjoy!
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