Everyone seems to have a fall-back dish that they make when they’re in a big hurry. My friend, Brooke Bennion is a busy Mom with a full-time job that takes her out of town more often than she’d like. She’d rather spend time with her daughter than in the kitchen. Her fall-back dish is Slow Cooker Creamy Bacon & Mushroom Chicken , and is made with only four ingredients. Since I’m always looking for good quick and easy dishes, I decided to try it. Convenience foods abound in grocery stores nowadays, and one that I consider a travesty – a true food crime, if you may – is bottled Alfredo sauce, which is not even close to traditional, authentic Alfredo, and has no less than a dozen disgusting, unpronounceable, unhealthy preservatives and additives. I have made it a point to avoid this product over the years, but in deference to Brooke, who has always had great taste in food, I purchased a jar to try her favorite fall-back dish.

It took only five minutes to assemble the ingredients in the slow cooker, although I opted to cook the bacon ahead on the stove rather than use what my kids call “fake-on.” Fake-on (rhymes with bacon), which is easier and comes already in packages on the salad aisle of grocery stores and warehouse stores, (and which I don’t think is too bad when I’m in a hurry) can be substituted. I also purchased the mushrooms already sliced, which is slightly more expensive, but the time savings is worth it in this case.

Guess how it turned out? Yum! Need I say more?

6 Servings

2 pounds boneless skinless chicken breast halves, or thighs, cut into 6 serving pieces
Salt and freshly ground black pepper
1/2 pound sliced fresh mushrooms
1 14.5 oz. jar Alfredo Sauce (Brooke says Prego brand is best for this recipe)
1/2 pound bacon, chopped, cooked until very crisp, and drained

1. Place the chicken in the bottom of a 3-5 quart slow cooker.
2. Sprinkle with a little salt and pepper.
3. Cover with the mushrooms.
4. Spoon the Alfredo sauce over the mushrooms and sprinkle with the bacon.
5. Cover, set the slow cooker to low, and let cook 4-6 hours (if using thighs, 5-7 hours) or until the chicken is cooked through.
6. Serve over pasta or rice.

Amount Per Serving
Calories 406 Calories from Fat 221
Percent Total Calories From: Fat 54% Protein 41% Carb. 4%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 9 g
Cholesterol 143 mg
Sodium 768 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 1 g
Protein 42 g

Vitamin A 2% Vitamin C 10% Calcium 0% Iron 11%