Monday, January 25, 2010
Creamy Chicken and Mushrooms
So on my last blog post, I said I would probably be cooking a lot of crock pot recipes because I bought a crock pot cookbook. Well, I couldn't resist this recipe because it looked pretty simple. And it tasted pretty good too.
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
3 boneless, skinless chicken, cut into pieces
1 1/2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1 3/4 tsp. chicken bouillon granules
1 cup white wine
1/2 cup water
1 can evaporated milk
1) Combine salt, pepper and paprika in a small bowl. Sprinkle over chicken.
2) Layer chicken, mushrooms, green onions, and bouillon in slow cooker. Pour wine and water over mixture. Cook on low for 5-6 hours. Transfer chicken and vegetables to a platter and cover with foil to keep warm.
3) Combine milk and cornstarch in a saucepan, stirring until smooth. Add 2 cups cooking liquid from the crock pot. (note: if your liquid is less than 2 cups, add chicken broth to make 2 cups). Bring mixture to a boil, stirring constantly. Pour mixture over chicken and serve over rice.