- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 can (12 ounces) mushroom gravy
- 1 cup 2% milk
- 1 can (8 ounces) mushroom stems and pieces, drained
- 1 can (4 ounces) chopped green chilies
- 1 envelope Italian salad dressing mix
- 1 package (8 ounces) cream cheese, cubed
- In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender.
- Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 4 servings.
Reviews forChicken with Mushroom Gravy
"First, this recipe is great IF YOU FOLLOW IT exactly. If you change the recipe at all it becomes your own recipe, not this recipe. I feel that if you change the recipe and make it your own, you should not then give it a low rating as you are really only rating your own recipe, not this one. That said, I made this recipe exactly as is and cooked it for 4 hours. She suggested 4 to 5 hrs so I checked it at 4 hrs and the chicken was perfectly cooked and moist. The cubed cream cheese melted perfectly into the gravy and really added a punch of flavor. The gravy was a perfect consistency. Thank you for a well rounded and easy recipe and one my family and I will enjoy for years to come!"
"We love this recipe! It's a keeper in our home. We used cream of mushroom by mistake and it turned out perfect! Great recipe!"
"I could not find mushroom gravy so I used cream of mushroom soup. It was wonderful. Also, it kept my husband guessing as to the "spiciness" the Italian Dressing gave it. The family loved it. Definitely adding it to my recipe box."
"I would have given it a five, but I did not use brown gravy or "dry " Italian dressing mix. In place of them I used cream of mushroom and cream of chicken soup and lite Italian dressing. I doubled the recipe to have. left overs for the next day. because my granddaughter's fiance is a very picky eater I didn't think he would enjoy it. However, he enjoyed it so much he came for seconds and would have done thirds, but said he didn't want to appear greedy. I felt so proud, because it was a first. To "land41 ", substitute cream of chicken soup for the mushroom gravy and leave the cream cheese out to become room temperature before putting in the pot. Also let it cook an additional 30-45 minutes instead of 15 minutes. My chicken was so moist it was like I infused it. And the gravy was outstanding. This is definitely a keeper in our family."
"Seems to be a strange combination of ingredients, but it turns out really tasty! easy to make too."
"The sauce never really thickened; the cream cheese didn't completely melt into the other sauce and was a bit lumpy. IF I make this again, I'll brown the chicken first to seal in the juices so the chicken won't be so dry, and I will take about 1/2 cup of the gravy and melt the cream cheese with it before adding to the crock pot. Was not a favorite for any of my family."
"This dish is FABULOUS! My husband and I loved it. He asked me to put in our "dinner meal rotation"."
"My family loved this recipe. I did have to change it a little. The store did not have any mushroom gravy so I substituted chicken gravy. I also used chicken thighs instead of breast. I cooked on high for about 5 hours. The chicken feel off the bones. I added a little cornstarch to thicken. The only problem was that the cream cheese never seemed to melt all the way. I don't know that it added to the taste of the gravy that much so I'll probably just skip that next time."