Crockpot Italian Chicken with Mushroom Gravy

Chicken simmered all day in a creamy homemade mushroom gravy with green chilies and Italian seasoning.

Before my diagnosis of Celiac disease, I used to make a recipe similar to this with canned cream of mushroom soup. Thanks to my diet I discovered a much tastier recipe! The fresh mushroom gravy is delicious. I also like the green chili's in this recipe. It adds so much flavor! You can serve this over rice or noodles.

let's get cooking!

Crockpot Italian Chicken with Mushroom Gravy

Make it for

½×1×2×3×

Ingredients

Chicken

4 boneless skinless chicken breasts

Mushroom gravy (recipe below)

1 cup milk

1 can chopped green chili's

1 envelope Italian salad dressing mix

1 package cream cheese, softened and cubed

Rice or noodles, for serving

Mushroom Gravy

8 ounces sliced mushrooms

1/2 of a medium onion

3 - 4 tablespoons butter

1 - 2 tablespoons featherlight flour

Pinch of xanthan gum

2 - 3 cups milk

1 - 2 cubes beef bouillon

Instructions

Mushroom Gravy

Saute the mushrooms, onions and butter.

Add flour and xanthan gum and stir until heated through.

Stir in milk and bouillon and whisk. Cook until thickened.

Chicken

Put chicken in crock pot. Pour mushroom gravy on top.

Add green chili's, Italian salad dressing mix and milk.

Cook all day on low.

Stir in cream cheese and cover and cook until cheese is melted.

Serve over rice or noodles.

Rachelle's tip ♡

When I make mushroom gravy I don't ever measure anything. I just add enough milk to make it the thickness I want. I also add the bouillon until it tastes right.

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