Crock Pot Chicken with Mushroom Sauce

I’ve made this recipe so many times that the page in the cookbook is splattered with, you know, all the splat that comes with being kind of clumsy.



1 fryer chicken, cut into pieces OR 4 chicken breasts  (I use the breasts.  Haha!  That sounds kind of funny!)

Salt and pepper to taste

2 TBSP butter, melted

2 TBSP dry Italian salad dressing mix

1 (10.5 oz.) can condensed mushroom soup, undiluted

2 (3-oz.) packages cream cheese, cubed (DO NOT substitute with fat-free)

1/2 cup sherry (optional — but it’s better with it than without it)

1 TBSP chopped onion

Rice or pasta


Sprinkle chicken with salt and pepper and brush with butter.  Place in a crock pot.

Sprinkle with dry salad dressing mix.

Cover and cook on low for 5 to 6 hours.

About 45 minutes before serving, heat the canned soup, cream cheese, sherry and onion in a small saucepan over medium heat until smooth, stirring occasionally.  Pour sauce over chicken.  Continue to cook, covered, for 30 more minutes.

Serve over rice or pasta.

(Note:  If you’re going to be gone for more than 5-6 hours, I would add a little more butter or a little chicken broth or water to the crock pot.)


7 Comments (+add yours?)

  1. Trackback: Soup’s On, Y’all! « Tater Tales
  2. Kim H.
    Oct 30, 2008 @ 09:30:56

    That looks absolutely yummy!


  3. Janel
    Oct 30, 2008 @ 12:02:01

    That sounds delicious! I have breasts in the fridge now! Looks like I have a plan for dinner!


  4. Sarah
    Oct 30, 2008 @ 15:24:48

    I think the best recipes in the world are on cookbook pages that look just like that! THANK YOU for sharing. This sounds absolutely delicious!


  5. Judy
    Oct 30, 2008 @ 19:42:20

    Love all these recipes and can’t wait to try them! YUM!


  6. Trackback: Time To Hit the Sauce « Tater Tales
  7. Meg @ Spicy Magnolia
    Feb 27, 2009 @ 19:34:50

    Made this tonight for dinner…the first dinner I’ve made in weeks! And it was scrumptious! Hubby loved it, too. Thanks for the great and easy recipe! 🙂


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