Foodie Friday: Creamy Cheese Chicken with Broccoli Slow Cooker Recipe



  • 4 pounds chicken breasts, cut into 1-inch strips
  • 1 Tbsp. olive oil
  • 1 package Italian salad dressing mix
  • 2 cups sliced mushrooms
  • 1 cup chopped onion
  • 1 can condensed low-fat cream of chicken soup, undiluted
  • 1 bag broccoli florets, thawed
  • 1 package low-fat cream cheese, cubed
  • 1/4 cup dry sherry
  • Hot cooked pasta (I used egg noodles)
  1. Toss chicken with olive oil. Sprinke the Italian dressing mix on top, mix, and place in slow cooker for 3 hours on low.
  2. Coat large skillet with nonstick cooking spray.  Add mushrooms and onion. Cook for 5 minutes on medium heat until onions are tender.
  3. Add soup, broccoli, cream cheese, and sherry to skiller; cook until hot and cheese is melted. Transfer to slow cooker and cook for an additional hour on low, covered.
  4. Serve chicken over hot pasta.

Tip: Sprinkle a little parmesan cheese over the top for an extra zing.  Salt and pepper to taste.

Bon Appetit!


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