Baby bellas make this recipe even easier – you don’t have to chop! Just open the container and dump them in! But if you can only find portabella mushrooms, a quick chop is all you need. I prefer to use tenderloins for this recipe because it cuts down on the cooking time, but I think you could also make this very tasty with boneless thighs. Add some cooking time, and you could also make it with chicken legs. Thanks again to the chef at Cutefetti for such an easy and delicious way to get dinner on the table in a hurry.

 

Ingredients

1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)

1.5 – 2lbs Boneless Chicken Tenderloins or Sliced Chicken Breast

1 Can of Cream of Chicken Soup

Salt & Pepper to Taste

 

Instructions

Place chicken in the bottom of slow cooker, evenly dump the mushrooms on top and then cover with the cream of chicken soup. Sprinkle desired about of salt and pepper on top. Cook on high for 4 hours or low for 6 hours. Do a taste test to determine if your dish could use a little more salt and pepper.

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Quick tip: Picking good mushrooms at the store isn’t too hard. Just choose mushrooms that appear smooth and firm, with a dry but not dried out appearance.

Recipe and image courtesy of Cutefetti