Recipe by Nancy Reid
"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!"
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frozen bone-in chicken breast halves
portobello mushroom caps
1 (8 ounce) bottle
Italian-style salad dressing
1 (8 ounce) package
angel hair pasta
Delicious! I sauteed a red and yellow bell pepper, a sweet onion, and added them to the chicken while I was boiling the rotini. Everyone loved it! I will use fat free italian dressing next time though as it was too oily in the crockpot and I had to dip that out before adding the noodles.
I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it all came out tasting very vinegary. I may try it again but definately pick your dressing wisely. Perhaps a cheesy itallian with less vinegar in it.
This was very good, and even better, super easy! I substituted a Tomato Basil Romano dressing (Wishbone Bountifuls) which is somewhat an Italian variety and it was delicious! I was a little skeptical because I didn't think it would be that great with so few ingredients, but I was very wrong! I will make it again.
This was lovely. I got the Baby Bella mushrooms from the local asian market on the cheap and added a sliced sweet onion. We ate it over steamed, buttered brown rice with steamed broccoli. There were no leftovers, my husband made sure of that.
It was good. I followed the recipe exactly - added nothing extra. The portabella mushrooms were "delish" they shrank big time and the chicken was very moist and just fell off the bones - ... I served the crock pot meal with rice or pasta for those who wanted either and a red sauce on the side for those that wanted that too.
I changed the Italian dressing to balsamic vinaigrette, the chicken just fell off the bone and the mushrooms added a lot of flavor. Definitely a family favorite and will be made again.
This recipe is def a keeper. I used the light italian dressing like stated in the reviews and baby bella mushrooms. I also added carrots and onions so we would have a more rounded meal. Everyone loved this and I have made it more than once now.
This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in some fresh red peppers and asparagus while the water was boiling for the pasta, and deboned the chicken, letting it all simmer in the pot for 10 minutes. This is fantastic, and will be a favourite for years to come!
* Percent Daily Values are based on a 2,000 calorie diet.
Crock Pot Portobello Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 207
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