I love Pinterest. It introduces me to so many different things on the internet that I would otherwise miss. I think that it is sort of like going shopping without spending any money and you get to buy whatever you want. “Oooo, that looks good, I’ll take one of those. Pin. Oh wow, that’s exactly the outfit I would wear at the state dinner at the White House. Pin. Hot diggity dog I am SO going to have that bathroom! Pin. THAT is what we’re having for dinner tonight. Pin. And that is what I am making when no one else is around and then hiding it. Print.”
A few weeks ago I pinned a slow cooker chicken and mushroom picture from another blog. It has been repinned 142 times just from my pinning alone. I can’t imagine how many times it has been repinned from other pinner’s sites. Not long after I found that particular recipe, I found several more similar, yet slightly different recipes. So, like any other food blogger would do, I made my own version of ‘the recipes’.
Creamy Mushroom Chicken Over Linguine {Slow Cooker}
Ingredients
- 8 chicken thighs, skin on and bone in
- 8 ounces crimini mushrooms
- 8 ounces shiitaki mushrooms
- 4 tablespoons butter
- 1 onion quartered, then slice across the quarters a generous 1/4-inch thick
- 2 cloves garlic, rough chopped
- 8 ounces cream cheese, cubed
- 1 cup chicken stock
- 1 teaspoon dry basil
- 2 packets dry Italian salad dressing mix
- 2 tablespoons cornstarch, for thickening at end of cooking time
- 1 pound package linguine
Instructions
- Wash dirt/debris from mushrooms. (Yes, I wash my mushrooms.) Trim stems. Thick slice mushrooms. I sliced them a scant 1/4-inch thick. Place mushrooms on the bottom of the slow cooker.
- Rinse chicken pieces, remove visible fat. Salt and pepper each chicken piece lightly, then place on top of mushrooms.
- Melt butter in deep skillet over medium heat. Add onions and saute for about 3-5 minutes, stirring as needed.
- Add the minced garlic to the onions and continue to cook until onions just begin to turn golden on the edges. Stir frequently to avoid burning the onions or the garlic.
- Stir in cream cheese cubes and continue to cook and stir until cream cheese has melted.
- Stir in the chicken stock, basil, and the 2 packets of dry Italian salad dressing mix. Bring to a simmer. Remove from heat and pour over chicken and mushrooms.
- Cook on low for 6 hours or until internal temperature of chicken reaches 165-degrees F.
- Remove chicken and place on plate. Cover with foil and set aside.
- Turn slow cooker to high.
- Place the 2 tablespoons cornstarch in a small bowl. Add a small mount of water and whisk until smooth. Pour cornstarch mixture in slow cooker with the mushroom sauce and stir to combine. Allow the sauce to thicken while preparing the pasta. Depending on how much liquid has been rendered from the chicken and the mushrooms, it may be necessary to add more cornstarch/water mixture for thickening.
- Cook linguine according to package directions. Drain.
- Return chicken to slow cooker and gently spoon sauce over chicken. Serve chicken and the mushroom sauce over pasta.
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This looks delicious!! What a wonderful picture too. 🙂 I hope you dropped by my 2-8 post and collected your award. Enjoy. 🙂 Have a great weekend! ~ Ramona
Terri, what a delicious dish! I’m a sucker for mushrooms so this one is a keeper 🙂
WOW does this look good–no wonder it’s going wild on Pinterest! I’m a mushroom lover to the core, so I’ll have to see how soon I can make this. =)
Ramona–Thank you! And thank you for telling me to hop over to your blog for the award! It was very kind of you to think of me.
Lizzy and Jenna–Thanks you and be warned–this can be addicting!
can you make this recipe with different mushrooms? It looks sooo good but I don’t eat shiitaki mushrooms.
Yes. Any type of mushroom will work. I used shiitaki because I had been wanting to try them, but use whatever kinds of mushrooms you like.
Thank you Terri, this reminds me of a dish I use to make using golden cream of mushroom soup. I haven’t made it in close to 3 years since having Celiac. I know the cream cheese with the stock will duplicate the consistence I need. My family loves mushrooms, mushroom lasagna, risotto, quiche, now I know I can make my mushroom chicken again. Thanks again, Cathey
Celiac disease, that’s a rough one. I know that when I have patients with Celiac’s, I worry that they will inadvertently get something with gluten in it. Anyway, it’s great that you will be able to make mushroom chicken again!
When I was in the grocery store recently, I noticed the King Arthur makes a gluten-free flour. Today, I was looking at the Bon Appetit website and they said that the King Arthur flour works really well for making gluten-free gravy, etc. Here’s the link http://www.bonappetit.com/test-kitchen/how-to/article/gluten-free-gravy. ~Terri