I love trying new recipes and one of my favorite shows on Food Network is The Kitchen. Its real and its fun and I've found some great recipes on the show.
Last week had a slow cooker recipe from the lady that created the famous Mississippi Roast recipe. (That roast is seriously the best you will ever make and its so easy)
Here is a link to Robin Chapman's recipe.
When I made it, I tweaked it just a little because the ingredients are loaded with sodium and my mom needs to cut down on the salt. Plus this recipe does feed a small army. None of the tweaks I made altered Robin's original. I just pared it down a bit.
Here's how I did it.
I sauteed 16 oz of mushrooms the night before in a little bit of olive oil and then I added about a cup of chicken broth (the original recipe calls for 1 cup of veg broth). You let them get all nice and brown and beautiful. Then let them cool and stick them in the fridge.
The next morning.
I cut up two chicken breasts which were about 2 lbs into cubes.
Then added 2 cans of Golden Mushroom soup, 1 8 oz carton of onion and chive cream cheese 1 packet of Italian dressing mix, The chicken and then mushrooms as well as some freshly ground pepper.
Gave it a little stir and turned it on low.
That's 8 hours (probably longer) and I served over buttered wide egg noodles.
It was a real winner and it served 4 with leftovers made as I did. When there isn't a complaint among us, I know this is a recipe to save. When its a chicken recipe and my mother loves it, that's a huge bonus.