Photo and recipe courtesy of CleverlyInspired via Pinterest
I found this Angel Chicken recipe on Pinterest last week, and while it didn't necessarily look like the most appetizing thing, the recipe mentioned the slow cooker, and we all know I'm a sucker for the slow cooker. So I tried it out and WOW! This is soooo good. It will definitely go on our 'routine slow cooker meals' list. The real recipe calls for 2 different types of mushrooms, but I just used the baby bella and they were great. (And neither me nor my husband are a fan of mushrooms unless they are basically drenched in other tasty ingredients, and we actually wished we had MORE of the mushrooms when we ate this! They were delish.)
3-4 chicken breasts
2 small containers of baby bella mushrooms
1 can Campbell's Golden Mushroom soup
1/2 stick butter
1/2 cup dry white wine (We keep the $2.97 WalMart white wine in our fridge for cooking; lasts forever.)
1 packet Italian dressing seasoning mix
1/2 of an 8oz container of cream cheese w/ chive and onion spread
First, you'll use a small saucepan on your stovetop to melt the butter. Once melted, add in your seasoning packet, then the wine, the soup and the cream cheese spread. Stir until everything melts together and looks like a sauce.
In your slow cooker, dump in one container of mushrooms, then place your chicken breasts on top, then another container of mushrooms. Pour your sauce over the top! Cook on low for 5 hours or if you're in a crunch, you can cook on high for a couple hours then turn to low for another hour. (Make sure your chicken is cooked through! All these crockpots are different!)
We served this over plain pasta shells but it would also be great over rice!
And next, remember those Pumpkin Chocolate Chip Muffins I told you about? The 3-ingredient ones? Well, I found another recipe on Pinterest that added cream cheese filling to a pumpkin muffin recipe; it wasn't the 3-ingredient recipe but I tried doing this to the 3-ingredient pumpkin muffins, and let me tell you, they have officially been taken to the next level, folks.
The ingredients are as follows:
1 boxed yellow cake mix
1 can pumpkin
8 oz cream cheese
1 cup sugar
First, use a mixer to mix your cream cheese and sugar until well incorporated. Then, grab a sheet pan and cover with wax paper. (This next part will be messy.) Using your hands, grab some of the cream cheese icing and just plop it onto your wax paper and try to form long cream cheese "logs" the length of your sheet pan, and about 1 inch in diameter. This is not a very firm icing so just do the best your can. Pop your sheet pan in the freezer and let this chill until the cream cheese is pretty firm.
Next, mix your cake mix with your pumpkin. Pour just enough of the batter into your muffin cups to cover the bottom (and when I say "pour" I really mean "plop" because this batter is a little thicker than your everyday cake batter because of the lack of eggs, oil, water, etc.) Then, get your frozen cream cheese log out of the freezer. Cut into small 1/2 inch chunks. Put one chunk on top of each muffin cup, then add more batter on top! Bake these at 350 for about 30 minutes or until they look done! The cream cheese becomes a sweet melty filling that is absolutely wonderful!
Hope everyone has a blessed Thanksgiving.