Crock Pot Portobello Chicken

Rating: 3.68 stars
73 Ratings
  • 5 star values: 24
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 6

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!

By Nancy Reid
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving:
628 calories; 58.6 g protein; 48.2 g carbohydrates; 128.1 mg cholesterol; 1154.7 mg sodium. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Denise Thompson
Rating: 5 stars
05/19/2009
Delicious! I sauteed a red and yellow bell pepper a sweet onion and added them to the chicken while I was boiling the rotini. Everyone loved it! I will use fat free italian dressing next time though as it was too oily in the crockpot and I had to dip that out before adding the noodles. Read More
Helpful
(58)

Most helpful critical review

Donna Cuellar
Rating: 2 stars
07/09/2009
I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it all came out tasting very vinegary. I may try it again but definately pick your dressing wisely. Perhaps a cheesy itallian with less vinegar in it. Read More
Helpful
(10)
73 Ratings
  • 5 star values: 24
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 6
Reviews:
Most Helpful Most Positive Least Positive Newest
Denise Thompson
Rating: 5 stars
05/19/2009
Delicious! I sauteed a red and yellow bell pepper a sweet onion and added them to the chicken while I was boiling the rotini. Everyone loved it! I will use fat free italian dressing next time though as it was too oily in the crockpot and I had to dip that out before adding the noodles. Read More
Helpful
(58)
Christine Moore
Rating: 5 stars
06/23/2009
This was very good, and even better, super easy! I substituted a Tomato Basil Romano dressing (Wishbone Bountifuls) which is somewhat an Italian variety and it was delicious! I was a little skeptical because I didn't think it would be that great with so few ingredients, but I was very wrong! I will make it again. Read More
Helpful
(51)
Sarah Jo
Rating: 4 stars
05/19/2009
This was lovely. I got the Baby Bella mushrooms from the local asian market on the cheap and added a sliced sweet onion. We ate it over steamed buttered brown rice with steamed broccoli. There were no leftovers my husband made sure of that. Read More
Helpful
(38)
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CHERYL1999
Rating: 4 stars
05/21/2009
It was good. I followed the recipe exactly - added nothing extra. The portabella mushrooms were "delish" they shrank big time and the chicken was very moist and just fell off the bones -... I served the crock pot meal with rice or pasta for those who wanted either and a red sauce on the side for those that wanted that too. Read More
Helpful
(23)
Nevyn
Rating: 4 stars
08/10/2009
I changed the Italian dressing to balsamic vinaigrette the chicken just fell off the bone and the mushrooms added a lot of flavor. Definitely a family favorite and will be made again. Read More
Helpful
(19)
peachnf
Rating: 5 stars
07/24/2009
This recipe is def a keeper. I used the light italian dressing like stated in the reviews and baby bella mushrooms. I also added carrots and onions so we would have a more rounded meal. Everyone loved this and I have made it more than once now. Read More
Helpful
(15)
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Jen Gingerich
Rating: 5 stars
05/28/2009
This was amazing! The chicken was cooked perfect and fell right off the bones. I also threw in some fresh red peppers and asparagus while the water was boiling for the pasta and deboned the chicken letting it all simmer in the pot for 10 minutes. This is fantastic and will be a favourite for years to come! Read More
Helpful
(11)
Donna Cuellar
Rating: 2 stars
07/09/2009
I wasn't real fond of this. Maybe it was the dressing. I used wishbone light itallian and it all came out tasting very vinegary. I may try it again but definately pick your dressing wisely. Perhaps a cheesy itallian with less vinegar in it. Read More
Helpful
(10)
Nancy Reid
Rating: 5 stars
05/26/2009
Sorry - I forgot to add the fat-free on the Italian dressing - big mistake - Loved the reviews too because I can't seem to follow a recipe without "tweaking" just a bit as well! Added all your goodies to my version with jasmine rice tonight!! Thanks and Happy cooking! Read More
Helpful
(5)
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