Slow cooker mushroom ranch chicken came together using ingredients that I had in the house that needed to be used up. I was out of town all weekend visiting my sister and my new nephew, Z. It was a monday morning and I needed to throw something together for dinner. The beauty of a slow cooker is that you can throw a hodgepodge of ingredients together in the morning and come home to dinner:-)
Cute baby interruption…I would like to introduce you to my nephew, Z. He was born on October 6, 2013 at 9:55pm. He weighed 8 lbs. 5 oz. and was 20 inches long. My sister and he are doing very well!! Isn’t he just the most adorable boy you have EVER seen? I may be a bit partial, but come on, he is pretty darn cute…
Okay…back to dinner…this recipe was inspired by a blog that I just LOVE called Six Sisters’ Stuff. I have two sisters and we are best friends! These girls seem to have a lot of fun and share great recipes like their Creamy Ranch Chicken recipe, which was my inspiration for my Slow Cooker Mushroom Ranch Chicken recipe.
Here is the recipe for Slow Cooker Mushroom Ranch Chicken:
- 4 boneless, skinless chicken breasts
- 1 vidalia onion, sliced
- 4 cloves of fresh garlic, minced or pressed
- 1 (10.75 ounce) can healthy-request cream of chicken soup
- 1 (1 ounce) envelope spicy dry ranch dressing mix
- 1 (14.5 ounce) can no-sodium or reduced-sodium chicken broth
- ½ cup non-fat greek yogurt
- 4 ounces reduced fat feta cheese crumbles
- 8 ounces of fresh sliced white or baby bella (crimini) mushrooms
- 2 teaspoons of fresh spicy oregano
- ⅛ teaspoon smoked paprika
- 2 tablespoons of chia seeds
- sea salt & fresh cracked pepper to taste
- ½ box (approximately 7 ounces) whole wheat or gluten free rotini pasta
- Either spray slow cooker with nonstick cooking spray or place a slow cooker liner in the bowl.
- Place the chicken breasts inside slow cooker. Add onions, garlic, cream of chicken soup, ranch dressing mix, chicken broth, greek yogurt, feta cheese, mushrooms, spicy oregano, smoked paprika, chia seeds, salt and pepper. Sir to combine.
- Cover and cook on low for 7-8 hours or high for 3-4 hours.
- Add uncooked pasta to the slow cooker and cook on high for 30 minutes or until pasta is al dente.
- Or serve over cooked brown rice or quinoa.
Enjoy! Love, Becky:)
Gotta say: that is one bee-yew-tee-full baby. Just gorgeous.
I was looking at the amount of garlic for this recipe, it states “4 bulbs of garlic.” Now one bulb of garlic is alot, but 4? Should the recipe state “4 cloves of garlic.” Thanks !! Can’t wait to make this recipe.
Hi Barb! Good catch 🙂 Yes, it should be “4 cloves of garlic.” I will make the change. Thanks!!
What are chia seeds and where do you get them?
Hi Monica! Thanks for your note. Chia is a vegetarian source of omega fatty acids, protein, calcium, antioxidants, minerals, vitamins and soluble fiber. You can buy them at any health food store and in some larger grocery stores. Or you can order them online. Here is a link: http://amzn.to/1i4WIY5. Thanks, Becky
Sounds great. It would be nice if the nutritional information was provided.
Hi Tom! Thank you for your note! All you need to do is to click on the little “magic” button and it will give you the nutritional information 🙂 Thanks, Becky
The ‘Magic’ button isn’t working for me 🙁
Hi Kathleen! I’m sorry that the ‘magic’ button isn’t working for you. It seems to be working fine for me. You might need to clear your browser cache. Try that and see if that doesn’t help 🙂 Sorry for any inconvenience. Best, Becky
Making this right now well, kind of. We re out of Ranch seasoning, so I m using an Italian seasoning mix with the cream of mushroom and since I m using frozen chicken that tends to put off a lot of liquids, I opted out of adding the extra can of liquids.