1 lb boneless chicken thighs
1-1.5 boneless chicken breast, cut in half
2 jars sun dried tomato alfredo sauce
2 pkgs fresh portobello mushrooms, sliced
2- 8oz pks cream cheese, cubed
Egg noodles or Rice to go with it.
Put the chicken in a 4 quart or larger slow cooker/crockpot. Pour 1 jar of sauce over the chicken, cover with all the fresh mushrooms, pour 2nd jar of sauce over everything. Cover & cook on low for 5-7 hours. Add the cubed cream cheese over the top for the last hour of cooking. When done, stir well & serve, Enjoy!
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