Chicken Vesuvio
Italian
Equipment
- 1 kitchen/large knife
- 1 cutting board
- 1 7-quart crockpot
- 1 large spoon to mix and stir.
Ingredients
- 4 chicken breasts boneless and skinless, cut into strips (quartered)
- 3 tbs. extra virgin olive oil
- 2-3 C. low sodium chicken broth or stock
- 2 lg. onions chopped
- 6 cloves garlic, fresh and smashed
- 10 2-3" baby creamer potatoes, halved do not peal
- 8 lg. white mushrooms wipe clean and pull out caps
- 1 13 oz. bag of Birds Eye Baby Sweet Peas Frozen
- 1 block Philadelphia Cream Cheese I used Original
- 2 packets Good Seasons Italian Dressing and Recipe Mix
- 1/2 tsp salt
- ground black pepper to taste
- fresh parsley, chopped, for topping per serving
Instructions
- I used 4 large boneless, skinless chicken breasts, that were fresh, not frozen. I cut all extra fat off of each chicken breast, cut in half, then half again, having four strips for each breast.
- With my olive oil, I drizzled a little over the bottom of the crockpot, placed my strips in a row, drizzled another tbs. or so over the chicken, added ground pepper over the chicken and a pinch of salt.
- I cut my onion into chunks, and the small potatoes into halves, after rinsing them. Layer this over the chicken strips, add sliced mushrooms and top with the garlic cloves, smashed.
- Cover the vegetables with the 2 packs of Italian Seasoning mix, and black pepper. Add enough chicken broth to cover the chicken and up to the bottom of the vegetables, Top with room temperature Cream Cheese, 1 block, cut into 8 squares or cubes and lay spaced out over the vegetables.
- Put crockpot on high for 6 hours. Keep lid on for 6 hours, lift lid, mix the cream cheese, stir slightly and add frozen peas on top. Cover the lid for another 10 minutes, stir, and serve.
- Top your servings with fresh chopped or torn parsley, and a generous sprinkle of Parmigiano Reggiano cheese!Enjoy!
- Note: The spots you see in the broth is the olive oil I used, it is not fat.Also, if you're watching your sodium intake, try one packet of seasoning mix instead of two, and I used low sodium chicken broth. The pinch of salt could probably be eliminated. You can always salt to taste before you eat it.
Notes
