Portobello Chicken

It’s no secret that we LOVE quick & easy freezer meals around here, especially ones that use budget-friendly chicken! Believe it or not, this tender, juicy, flavor-packed  Portobello Chicken might just be our easiest recipe yet. It’s got just 5 easy ingredients (not counting salt & pepper), but tastes like you spent hours in the kitchen. It’s even fancy enough to serve to guests.

To make it as part of a freezer cooking day, just split the soup mixture & chicken into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated in the refrigerator.

You can use any type of chicken but my family much prefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts.

Here is what you need:

Step 1: Whisk together soup, sour cream, mushrooms, parsley, salt and pepper to taste.

Step 2: Divide chicken into 2 gallon size freezer bags (be sure to label bags first!) Divide soup mixture into bags and make sure soup mixture covers all chicken; freeze until needed.

Step 4: On cooking day, place frozen chicken directly into crockpot. Cook on high 5-6 hours, or on low 7-8 hours.

Step 5: Optional! If desired, serve over a bed of egg noodles.

Print

Portobello Chicken

This  simple yet savory meal tastes like you spent hours in the kitchen.

Course Main Course

Cuisine American

Keyword Portobello Chicken

Prep Time 7 minutes

Cook Time 6 hours

Total Time 6 hours 7 minutes

Servings 4 people

Ingredients

• 4 pounds boneless skinless chicken breasts or thighs
• 2 cans cream of mushroom soup
• 1 16 oz container sour cream
• 1 package baby Portobello mushrooms cleaned & sliced
• 2 tsp dried parsley
• salt & pepper
• 2 cups egg noodles optional; for cooking day only

Instructions

1. Whisk together soup, sour cream, mushrooms, parsley, & salt & pepper to taste.
2. Divide chicken into 2 gallon size freezer bags (be sure to label bags first!) Divide soup mixture into bags and make sure soup mixture covers all chicken; freeze until needed.
3. On cooking day, place frozen chicken directly into crockpot. Cook on high 5-6 hours, or on low 7-8 hours.
4. Optional! If desired, serve over a bed of egg noodles.