If you’re looking for an easy dinner, check out this recipe for crockpot creamy chicken mushrooms and peas. Perfect paired with a simple salad and some crusty bread!
When I started this website, I was a very beginner cook. I was enthusiastic but the idea of “from-scratch cooking” was, in all honesty, terrifying. Then, I was very likely to use prepackaged items as ingredients in my recipes.
As I cooked and experimented more, the fear went away and if you go through my website you can see the transition. I moved away from cans of condensed soups as ingredients to just broths, spices and the cans’ other components.
I like easy recipes that you can throw in your crockpot and those recipes come in many shapes. They can be from-scratch and also with some cans of this and that – why not share a little of both?
Crockpot Creamy Chicken Mushrooms and Peas
This recipe for crockpot creamy chicken mushrooms and peas is one that I stopped making for that reason. It uses a can of cream of chicken soup and a packet of Italian salad dressing mix. While I am unlikely to create a recipe like this again, it isn’t without its merits and is quite delicious and flavorful.
Plus, I can totally appreciate using those two items. Whether it’s time, price, or availability, there really isn’t anything wrong with getting a helping hand in the kitchen now and again.
If you want to stay “from-scratch” I have a solution for you:
- This recipe for homemade cream of chicken soup from Pinch of Yum is a great substitute for the can.
- This recipe for homemade Italian salad dressing mix from Simple Thrifty is a great substitute for the packet.
Ingredients
- 4 chicken breast boneless, skinless
- 3 tbsp dry Italian salad dressing mix
- ¼ cup water
- 8 ounce cream cheese softened
- 10.5 ounce condensed cream of chicken soup 1 can
- 8 ounce mushroom pieces canned, drained
- ½ cup peas frozen
Instructions
- Grease your slow cooker. Place chicken in the bottom of a slow cooker in an even layer.
- Combine the Italian dressing mix and water in a bowl with a fork and pour evenly over chicken. Cover and cook on high for 2.5 hours.
- In a medium bowl, beat the cream cheese and soup until blended. Add mushrooms and peas to mixture; stir. Pour mixture over the chicken and cook 2 hours longer on high heat. Stir and serve over pasta or alone.
Christine | Mid-Life Croissant
Saturday 6th of February 2016
Just looking at this is comforting! It totally reminds me of something my mom made (and I devoured) back in the 70s. Love it! Thanks for linking up at #SaucySaturdays!
Morgan @ Morgan Manages Mommyhood
Wednesday 27th of January 2016
This definitely looks tasty, it reminds me of something my mom used to make when I was little. I'm with you on the canned/packaged ingredients. While I can appreciate their merit, I'm not a huge fan of using them in my own home.
creativejewishmom/sara
Monday 25th of January 2016
Thanks for sharing on craft schooling sunday, though I'm sorry I have had to delete this link as I request food links to recipes that do not combine milk and meat, or include pork or shellfish, in keeping with Jewish law. Don't feel bad, I had to delete another eight or so links this party, just please remember for next time, all the best!
amy
Monday 25th of January 2016
This looks delicious! TFS! Visiting from the Creative Corner
Jeff
Wednesday 20th of January 2016
Ynmm...that looks so delish! Will give it a shot soon! Thanks for sharing Jenny!