Slow Cooker Artichoke Mushroom Chicken

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. dried basil
• 2 garlic cloves minced
• 13.75 oz. can artichoke quarters drained
• 2 cups mushrooms sliced
• 1 cup sweet yellow onion diced
• 1 cup chicken broth
• 16 oz. cream cheese
• For serving:
• cooked noodles or steamed rice for serving

Directions

1. Add the chicken breasts to the slow cooker.

Sprinkle over the salt, pepper, basil and garlic.

1. Add the artichokes, mushrooms, and onions over the chicken.

Pour over the chicken broth.

1. Add the 2 blocks of cream cheese on top of everything.
2. Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
3. Shred the chicken breasts with two forks, and then stir the cream cheese and chicken together.
4. Serve over cooked noodles or steamed rice.

Can I freeze the leftovers?

1. Yes, put in little containers or freezer ziplock bags.

Freeze for up to 3 months.

1. Thaw in the fridge for 24 hours before needing it.

Notes

Can I use white wine in this recipe instead of chicken broth?

Nutrition

Calories: 523kcal | Carbohydrates: 10g | Protein: 39g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 1200mg | Potassium: 846mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1710IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 2mg