Crock-pot Italian Chicken with Mushrooms

Crock-Pot Italian Chicken with Mushrooms

I love the crock-pot for those days when you don't want to think about dinner too much during the crazy dinner-time chaos.  Put this in around lunchtime for a yummy dinner.  If you cook it all day, the chicken will be overdone.

2-4 frozen chicken breasts (depending on size. . . 2 of the huge Costco ones does it for my family)
1 small onion, thinly sliced
5 oz mushrooms, sliced
1 pkg Good Seasons Italian Dressing mix
4 oz Neufchatel cheese
1/4 cup chicken broth
1 can golden mushroom soup

Cooked egg noodles
black pepper
fresh parsley

Spray crock-pot with PAM.  Put chicken breasts in crock-pot.  Spread onions and mushrooms on top of chicken.  Microwave cheese until soft.  Stir in Italian Dressing mix, golden mushroom soup, and chicken broth until combined.  Spread over chicken.  Cook on low 4-6 hours, or until chicken is cooked through and tender.  Break chicken into pieces.  Serve over egg noodles.  Pass black pepper and garnish with fresh parsley, if desired. 

Note: We also like this with artichoke hearts and olives instead of the mushrooms.  Add the artichoke hearts in the last half hour or so, to heat through, and pass sliced olives and grated Parmesan at the table. 

Served with green salad and grape clusters.