By Mum Rocks!
MELT IN YOUR MOUTH CHICKEN
7 steps
Prep:30minCook:4h
This is a delectable creamy mushroom chicken dish! Fantastic over Basmati rice! Definitely company worthy!
Updated at: Thu, 17 Aug 2023 04:52:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
8
Low
Nutrition per serving
Calories456 kcal (23%)
Total Fat31.3 g (45%)
Carbs15.1 g (6%)
Sugars5.7 g (6%)
Protein28.1 g (56%)
Sodium675.4 mg (34%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3skinless boneless chicken breasts
halved
fresh mushrooms
sliced, I prefer portabella mushrooms
325mlcream
nata lactose free
1 teaspoonsea salt
1 teaspoonblack pepper
1 teaspoonground cumin
1 teaspoonpaprika
sweet
1 teaspoonitalian seasoning
1 teaspoongarlic powder
6 ouncesItalian salad dressing
⅔ cupsour cream
substitute cream cheese Lactose Free
½ cupParmesan cheese
grated, or substitute Queso de Cabra
¼ cupall-purpose flour
Basmati rice
or Angel hair pasta
Instructions
Step 1
Sauté sliced mushrooms in a little oil until cooked. Add Nata (cream) and set aside.
Step 2
Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl.
Step 3
Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
Step 4
Stir mushroom/cream sauce, Italian dressing, cream cheese, queso de cabra, and flour together in a bowl; pour over chicken.
Step 5
Cook on Low for 6 hours. (or High 2 hours then Low 2 hours)
Step 6
Shred chicken in the slow cooker using 2 forks.
Step 7
Serve over Basmati Rice or Angel hair pasta. Yummy!
Notes
2 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
One-dish
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