Close
Ingredients
| white mushrooms: 3 whole mushrooms |
| garlic: 2 cloves |
| Reese's Pieces candy: 4 lbs |
| dried rosemary: 2 tsp |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| chicken broth: 1/4 cup |
| white wine: 1/4 cup |
| sour cream: 1/2 cup |
| Dijon mustard: 1 Tbl |
| romaine lettuce heads (shredded): 2 cups |
Chicken and Portobellos with Mustard Cream
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
300 min -
Servings
6 serving(s)
Tags
Place mushrooms and garlic in a 4- to 5-quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.
For mustard cream, in a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.