I am a K-12 art teacher at a small school district, and I love to cook. Most of my articles are art projects for kids or recipes. Enjoy!
This is a great, comforting, warm meal in the cold of winter. It is also great to make in the summer because it is made in the slow cooker and does not make your kitchen hot like the oven will. I hope it turns into one of my kids' favorite home-cooked meals when they grow up. I think it is a dish they will try to recreate once they are out on their own or if they miss home during college—at least, I hope so!
One thing that is really great about this recipe is that it can be used on chicken or pork. This dish just has a wonderful taste that goes with whatever kind of meat you choose. It can also be served with mashed potatoes, egg noodles, or rice. So you can really mix this up and make it your family's new favorite dish. You can also add a 1/4 cup white wine to the sauce if you want a little extra tang. I would lessen the amount of water by 1/4 cup if you add wine. I like it a lot with the wine; I just did not happen to have any on hand when I made this the other night.
This dish is also very flavorful, quick, and easy to prepare. It literally only takes the time you need to rinse and pat dry the chicken, then it takes about 2 minutes to mix up the sauce. I suppose if you'd like to make it a bit healthier, you could eliminate the cream of chicken soup. If you do that, I would use a can of chicken broth in place of it or a chicken bouillon cube dissolved in a cup of warm water. Then add in the drained mushroom pieces, cover, and cook about 4-5 hours on low. Boneless, skinless chicken breasts will cook faster than bone-in chicken leg quarters. So keep an eye on your chicken or pork. Enjoy your meal!
|Prep time||Cook time||Ready in||Yields|
5 hours 5 min
- 4 leg quarters chicken, drumstick and thigh
- 1 package dry Italian seasoning
- 4 oz cream cheese, softened
- 1 can cream of chicken soup, undiluted
- 1/2 cup water
- pinch salt
- pinch pepper
- 4 oz (small can) drained, sliced mushrooms, you can use fresh mushrooms if you like
- Gently wash and pat dry chicken leg quarters. Salt and pepper each piece. I left the skin on my chicken leg quarters this time. I might remove most of it the next time I make this dish. I am used to cooking with no skins and wanted more flavor, so I left the skins on this time. It did help keep the chicken very moist, but made the gravy a little greasier than I am used to.
- Spray crock pot lightly with non-stick cooking spray. Place leg quarters on top of each other in the slow cooker. In a small bowl, soften the cream cheese in the microwave, about 25 seconds.
- In a medium sized bowl, mix together the cream of chicken soup, the softened cream cheese, the dry Italian seasoning, and 1/2 cup water. Pour soup mixture over chicken in the slow cooker.
- Drain the can of mushrooms or use sliced fresh mushrooms. Pour over chicken in the crock pot and cover. Cook on low for 5 hours. Serve with mashed potatoes, rice, or noodles and enjoy!
Amber White (author) from New Glarus, WI on August 14, 2015:
the packet weighs 19 grams and is supposed to make 8 service of liquid dressing. I would just try to equal the dry weight as long as your seasonings are dry. it's probably about 2 tablespoons of dry seasoning.
michael atwell on August 05, 2015:
Your recipe calls for I packet of Italian seasoning. I have a jar of Italian seasoning. What would be the measurement I should use to equal the pkt.?
Amber White (author) from New Glarus, WI on May 20, 2015:
I would say probably six hours, depends on size of chicken pieces.
Priscilla on May 04, 2015:
What is the longest you could keep cooking?
Amber White (author) from New Glarus, WI on December 30, 2014:
honestly have not tried the foil balls myself so am not sure how well it works, but by all means try it! if you find out let me know :). Thanks for checking out the Hub, it is really easy and delicious!
Ellen on November 24, 2014:
This recipe looks delicious! I'm sure it's one my family would love! I'm not a chef by any means but Pinterest and blogs have helped guide me so much in the last few years! I was wondering because I read it in another recipe about using foil balls in the bottom of the crock pot. Supposedly this helps to keep the chicken from getting greasy. Do you think that would work in this recipe or would it keep the chicken from soaking up all of the wonderful sauce?
Amber White (author) from New Glarus, WI on February 22, 2014:
Thank you for trying the recipe! I will have to try it your way, too.
BigPretty on February 21, 2014:
Awesome recipe! Family tore it up !!! I used cream of mushroom and added chopped onion and peppers.
peachy from Home Sweet Home on June 09, 2013:
9u756lovely crock pot dinner for today. I love chicken dishes. Your recipe looks easy to prepare and the photo is good enough to keep my tummy rumbling. Thanks for the wonderful idea. vote up
Eiddwen from Wales on January 15, 2013:
Mmm another for me to add into my recipe book.
Thanks for sharing and I now look forward to many more by you.
Amber White (author) from New Glarus, WI on January 14, 2013:
My husband called me from work when he ate it as leftovers for lunch to tell me how much he loved it! thank you for checking out my recipe and I hope you enjoy it as much as we do!
Rose Clearfield from Milwaukee, Wisconsin on January 14, 2013:
My mouth is watering! I love to cook chicken in a slow cooker and am always looking for new options. Thanks for sharing this delicious recipe.
Amber White (author) from New Glarus, WI on January 13, 2013:
thank you so much for checking out my recipe, Teaches! It is so delicious, it is really one of my husband's favorite dishes.
Dianna Mendez on January 13, 2013:
Amber, what a beautiful chicken dish. I don't know if I would add anyting to it -- it's perfect. Although, your suggestion for white wine and the "tang" would be a pretty good flavor. Excellent dish for dinner and special events. Voted up.