Ingredients
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4
-
1
-
1/4
-
1
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Crock Pot Chicken Italiano, I’m sure everyone has some form of this recipe in their cookbooks It’s easy and fast to put together, Tish – this was so easy and so good! I made your toasted ravioli as an appetizer, and they were SO good, we filled up and didn’t have room for this dish that same night, so I placed it in a Ziploc container, and put the noodles in a Ziploc bag – then both into the fridge They were very good the next day!, One of our favorite recipes! I have been making this for years! I found it in the Fix it and Forget it cookbook and LOVE it! Recently we have been doubling the recipe, using chicken breast tenderloins and serving over a ziti pasta Then the next day we mix the leftover chicken and sauce in with the leftover noodles, put in a casserole dish, top with mozarella cheese and italian seasoning and bake at 375F for about 30 minutes for a great leftover casserole! Thanks for posting this recipe here!
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Steps
|
1
Done
|
Place the Chicken in the Bottom of the Crock Pot. |
|
2
Done
|
Combine the Salad Dressing and Wine (or Water) and Pour Over the Chicken. |
|
3
Done
|
Cover and Cook on Low For 3 Hours. |
|
4
Done
|
Combine Cheese and Soup and Blend. |
|
5
Done
|
Stir in Mushrooms. |
|
6
Done
|
Pour Over the Chicken. |
|
7
Done
|
Cover and Cook on Low 1-2 Hours Until Chicken Juices Run Clear. |
|
8
Done
|
Serve Over Noodles or Rice. |
