4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.
I made up this recipe last Sunday morning. Came home after church to a very yummy lunch! The family loved it!
1 lb. chicken breast, cut into 1″ strips
16 oz. chicken broth (fat free)
1 can cream of chicken soup (fat free)
1 envelope mushroom gravy mix
1/4 cup Marsala wine
2 tbs. diced sundried tomatoes
1 small can sliced mushrooms, drained
2 tbs. each cornstarch and water, mixed
Coat inside of crock with Crisco, using a paper towel. Place chicken in crock.
In a bowl, whisk together the soup, broth and wine. Stir in tomatoes. Pour over chicken.
Cover and cook on low for 3 hours. Stir in mushrooms. Cook for another hour or until chicken pieces are thoroughly cooked. When chicken is done, stir in water-cornstarch mixture. Turn heat to high and simmer until thickened.
Serve over cooked pasta or mashed potatoes.
Place the pickling spice in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown one half of the beef on all sides. Remove from pan. Repeat with remaining oil and beef. Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker. Stir in tomatoes and wine. Add pickling spice bundle. Cook on High 4 hours or on Low 8 hours. Remove pickling spice bundle.
