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Crock Pot Portobello Chicken

By: Gramma in MT  
"We love both portabellos and chicken, and after cooking this same meal on the grill I found a way to bring it inside via the crock pot. Two different preparations - same great results. Even after working all day, we serve guests a meal that gives the impression I cooked all day!"

Rating: This weblink has been rated 20 times with an average star rating of 3.8 Read Reviews (17)

Rate/Review | 878 people have saved this

What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
10 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 4 frozen bone-in chicken breast halves
  • 8 portobello mushroom caps
  • 1 (8 ounce) bottle Italian-style salad dressing
  • 1 (8 ounce) package angel hair pasta

Directions

  1. Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps.
  2. Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours.
  3. A few minutes before serving, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  4. Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and two mushroom caps, and drizzle sauce over the top.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 628 | Total Fat: 23g | Cholesterol: 128mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by Denise T. 
Delicious! I sauteed a red and yellow bell pepper, a sweet onion, and added them to the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2009 by tat2whttrsh aka Lambchop's Mom 
This was lovely. I got the Baby Bella mushrooms from the local asian market on the cheap and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2009 by Christine 
This was very good, and even better, super easy! I substituted a Tomato Basil Romano dressing... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2009 by CHERYL1999 
It was good. I followed the recipe exactly - added nothing extra. The portabella mushrooms... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 9, 2009 by donna cuellar 
I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2009 by cacothern15 
that was incredible! my husband absolutely loved it. he suggessted next time that it would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by peachnf 
This recipe is def a keeper. I used the light italian dressing like stated in the reviews and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by jjgingerich 
This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2009 by Gramma in MT 
Sorry - I forgot to add the fat-free on the Italian dressing - big mistake - Loved the reviews... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by Nevyn 
I changed the Italian dressing to balsamic vinaigrette, the chicken just fell off the bone and... MORE

 
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