Today was “put a bunch of tasty things in a slow cooker and see what happens” day. I usually have one of these a month. Luckily, these have a pretty good track record of coming out deliciously. This was no exception.
SLOW GOLDEN CHICKEN AND RICE
- 8 oz whole fresh button mushrooms
- 4 oz fresh shitake mushrooms
- 4 boneless, skinless chicken breasts
- 4 tbsp butter
- 1 package dry Italian seasoning mix
- 1 can golden mushroom soup
- ½ cup white wine
- 4 oz herb and chive cream cheese
- 1 tbsp olive oil
- 1 cup jasmine rice
- 1¾ cup water
Quarter the button mushrooms. Chop the stems off the shitake mushroom. Discard stems. Slice shitake caps. Place all mushrooms in 5-qt slow cooker. Place raw chicken breasts atop mushrooms. In a medium saucepan, melt butter over medium heat. Whisk in Italian seasoning mix. Cook for 1 minute. Whisk in golden mushroom soup, wine, and cream cheese. When everything is melted and thoroughly incorporated, remove from heat and pour atop chicken. Set slow cooker on low and cook for 5 hours.
Twenty minutes before the chicken is finished, heat olive oil in a small pot over medium-low heat. Add rice and stir to coat evenly. Saute for 3 minutes, stirring frequently. Add water and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until rice is cooked, tender, and fluffy.
Serve chicken, mushrooms, and sauce over rice.
Makes 4 servings. Enjoy!