Creamy Mushroom Ranch Chicken And Veggies Slow Cooker Recipes

CREAMY MUSHROOM RANCH CHICKEN AND VEGGIES - SLOW COOKER

Creamy Mushroom Ranch Chicken and Veggies - Slow Cooker image

Super-easy, yummy recipe goes together in minutes in the morning - ready when you get home in the evening! Recipe can be doubled for large cookers. Serve over hot noodles or rice.

Provided by Shelley Lee

Categories One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs chicken breast tenders, frozen
1 (1 lb) bag mixed vegetables, California style frozen (broccoli, cauliflower and carrots)
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 1/4 ounce) can sliced mushrooms, drained
1 (1 ounce) package dry ranch dressing mix
1 cup beer

Steps:

Place 1 slow cooker liner in slow cooker.
Mix soup, beer and dressing mix in a bowl.
Place frozen chicken tenders, frozen mixed vegetables, and mushrooms in slow cooker.
Pour soup mixture over chicken and vegetables.
Cook on low 6-7 hours, or high 4-5 hours. Check chicken for doneness.
Fresh chicken and vegetables can be substituted, but be sure to adjust cooking times and check meat for doneness.

Nutrition Facts : Calories 349.7, Fat 9.3, SaturatedFat 2.1, Cholesterol 109, Sodium 906, Carbohydrate 19.2, Fiber 3.8, Sugar 4.7, Protein 41.9

EASY SLOW COOKER CHICKEN AND MUSHROOMS

Easy Slow Cooker Chicken and Mushrooms image

This slow cooker chicken and mushroom dish is a yummy, easy meal. I like to use the leftovers with the gravy to make chicken pot pie. Goes well with mashed potatoes.

Provided by steffgreff

Time 4h5m

Yield 4

Number Of Ingredients 5

Ingredients

4 (5 ounce) skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 cup sliced fresh mushrooms
salt and ground black pepper to taste

Steps:

Combine chicken, soup, cream cheese, mushrooms, salt, and pepper in the bottom of a slow cooker.
Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 486.7 calories, Carbohydrate 12.5 g, Cholesterol 142.1 mg, Fat 32 g, Fiber 0.2 g, Protein 36.8 g, SaturatedFat 15.4 g, Sodium 1220.7 mg, Sugar 2.7 g

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