Monday, February 5, 2018

Slow Cooker Porcini Chicken


I treated my aunt to lunch for her birthday last week, and while we were dining, we both talked about how we don't cook as much as we used to. While she is more of a baker than I am, for years we were both avid cooks, easily whipping up one delicious meal after the other, six nights out of seven. Things have changed for both of us in the last year or so, and as a result, I only spend two days a week cooking. But, I do spend seven days a week eating, so in between those two days, if I'm not eating leftovers, I need to have something to eat.

While rummaging through the pantry, I found a jar of Heinz Turkey Gravy (don't ask me why), so decided to put it to use. I put a large boneless, skinless chicken breast into the crockpot and poured that jar of turkey gravy on top of it. To make it all fancy schmancy and boost the taste from Ho Hum to Ho Boy!, I hydrated a package of dried porcini mushrooms, chopped them, and stirred those in along a bit of dried sage. After a day of cooking, I served it on top of a mound of mashed potatoes with a side of peas. Talk about your comfort food heaven! This was excellent, and the chicken breast was large enough to make two meals.

If you're in a rush (and when aren't we all?), this is easily doable, and can cook away in your slow cooker all day long while you get on with other things. Give it a try. It is not company fancy, but it is every day good. I have no doubt that I'll be making this again.
Slow Cooker Porcini Chicken

1 to 2 large skinless boneless chicken breasts
1 18-ounce jar of Heinz Home Style Gravy, Roasted Turkey
1 1/2-ounce package
Melissa's dried porcini mushrooms, hydrated and chopped
1/8 teaspoon dried sage
1/4 teaspoon freshly ground black pepper

Spray the interior of a
4-quart slow cooker with vegetable spray. Place chicken breast(s) in the bottom of the slow cooker and pour gravy over all. While you're doing this hydrate the dried mushrooms according to package directions. When they have hydrated, drain and chop them, and sprinkle on top of the gravy covered chicken; sprinkle with sage. Grate black pepper over everything, cover, and cook for 5-6 hours on high or 7-8 hours on low.  I put my chicken breast in frozen, and it was perfect after five hours.

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6 comments:

Rustown Mom said...

Gotta love the slow cooker! I have done a variation of this very recipe many times - a good way to use pre-made gravy and sprucing it up with herbs. That plate of supper looks delectable!

Linda said...

Hah! I have used that very same jar of gravy to supplement my "homemade" gravy - lol! What a great idea - my hubby will love this.

Alycia Nichols said...

You bet your sweet bippee I’m going to give this a try THIS WEEK!!! Ramon took a package of boneless, skinless chicken breasts out of the freezer yesterday, and we were trying to decide what to do with them since I can only stand for a limited time. This will be easy peasy!!! I keep a jar of both chicken and turkey gravy in the cupboard for emergencies. This isn’t an emergency per se, but I’m going to be all over it! Thanks!!!!!

thel day said...

Looks so delicious. I use my slow cooker often for beef, chicken and pork. I will certainly try your recipe. Your pic makes me hungry.

sandy said...

wow, looks like a winner - i'm sharing this with Mike.

Angie Church said...

yet another reason why I love the slow cooker. I am able to make yummy family pleasing recipes like this even when I am busy thanks so much for sharing
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