Crock Pot Portobello Chicken Recipes

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CROCK POT PORTOBELLO CHICKEN



Crock Pot Portobello Chicken image

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!

Provided by Nancy Reid

Categories     Chicken Breasts with Pasta

Time 6h10m

Yield 4

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 628 calories, Carbohydrate 48.2 g, Cholesterol 128.1 mg, Fat 23 g, Fiber 5.4 g, Protein 58.6 g, SaturatedFat 4.1 g, Sodium 1154.7 mg, Sugar 9.6 g

CROCK POT PORTOBELLO CHICKEN



Crock Pot Portobello Chicken image

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!

Provided by Nancy Reid

Categories     Chicken Breasts with Pasta

Time 6h10m

Yield 4

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 628 calories, Carbohydrate 48.2 g, Cholesterol 128.1 mg, Fat 23 g, Fiber 5.4 g, Protein 58.6 g, SaturatedFat 4.1 g, Sodium 1154.7 mg, Sugar 9.6 g

SLOW-COOKED CHICKEN MARBELLA



Slow-Cooked Chicken Marbella image

This recipe is sweet, briny, savory and herbal, and it packs a big punch of garlic. The Mediterranean flavors make me think of dinner on the patio with family or friends. - Beth Jacobson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 15

1 cup pitted green olives, divided
1 cup pitted dried plums (prunes), divided
2 tablespoons dried oregano
2 tablespoons brown sugar
2 tablespoons capers, drained
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 bone-in chicken thighs (about 2 pounds), skin removed
1/4 cup reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon white wine
1 tablespoon lemon juice
Hot cooked couscous

Steps:

  • Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender., Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and couscous.

Nutrition Facts : Calories 372 calories, Fat 18g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 845mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 25g protein.

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