Wednesday, October 1, 2014

Slow Cooker Italian Chicken ~ Daily Crockpot Recipe for October

Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

Slow Cooker Italian Chicken

1 tablespoon Wildtree Italian Salad Dressing Mix
¼ cup plus 2 tablespoons Wildtree Natural Grapeseed Oil, divided
2 tablespoons vinegar
4 chicken breasts (about 1.25 pounds)
8 ounces egg noodles
16 ounces mushrooms, sliced
1 cup Marsala wine (or white wine if you’d prefer a different flavor profile)
1 cup Wildtree Chicken Bouillon Soup Base, prepared according to package directions
2 ounces Neufchatel cream cheese
2 tablespoons fresh chopped parsley

Method of Preparation
Combine the Italian Salad Dressing Mix with ¼ cup Natural Grapeseed Oil and vinegar. Add chicken to a shallow dish and cover with the dressing. Marinate at least 1 hour. Transfer chicken to a slow cooker along with the marinade. Cook on low 2 1/2 - 3 hours or until chicken is tender. Turn slow cooker off, leaving chicken inside while you prepare the rest of the meal. Prepare egg noodles according to package directions. Heat remaining 2 tablespoons Natural Grapeseed Oil in a large nonstick skillet over medium high. Add the mushrooms and saut√© for about 5-7 minutes until they start to brown. Add the wine and chicken stock. Boil for about 5 minutes or until liquid is reduced by half. Remove pan from heat. Add the cream cheese and stir until it is completely melted and incorporated. Slice chicken and serve on top of the egg noodles. Top with the mushroom sauce. Garnish with parsley.

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