This recipe was a variation on the one from Family Food On the Table. We added tomatoes at the end. I like making it in the instant pot because I can sauté and slow cook in the same dish. We had it with bowtie pasta but it would also work with rice.

Summary

  • Prep Time: 15 minutes.
  • Cook Time: 3 hours

Ingredients

  • 1 ½ teaspoons extra-virgin olive oil
  • 1 medium chopped onions
  • 8 oz halved or sliced button mushrooms
  • 2 cloves garlic
  • 2 lbs chicken breasts
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 oz cream cheese
  • 1 cup shredded mozzarella cheese (optional)
  • cooked pasta or rice
  • halved grape tomatoes

Directions

  1. Heat extra-virgin olive oil: 1 ½ teaspoons in a large sauté pan over medium heat.
  2. Add chopped onions: 1 medium and halved or sliced button mushrooms: 8 oz and sauté, stirring occasionally, until they are tender (~{7-8%minutes}).
  3. Add garlic: 2 cloves and sauté for another 30 seconds.
  4. Season chicken breasts: 2 lbs with salt: 3/4 teaspoon and black pepper: 1/2 teaspoon and add them to the slow cooker insert.
  5. Place the chicken in the bottom of the slow cooker, surrounded by the sautéed onions and mushrooms and top with the cream cheese: 6 oz`.
  6. Cover the slow cooker and cook on high for 3 hours or on low for 5-6 hours, until the chicken is cooked through.
  7. When cooked, shred the chicken breasts.
  8. Stir the cream cheese and liquids until it is combined and coats the chicken.
  9. Top the chicken with the shredded mozzarella cheese (optional): 1 cup.
  10. Cover the slow cooker and let it sit on warm (or even turned off) for 5-10 minutes, until the cheese is melted.
  11. Serve hot on cooked pasta or rice and top with halved grape tomatoes.