Open-Faced Cream Cheese Crockpot Chicken Sandwiches

Say that really fast six times. Anyway, a fellow mom and internet friend posted this recipe and I decided to make it for dinner last night. The original recipe can be found here. I used Jenn's changes and made a couple of my own. Thanks again, Jenn!!!


Cream Cheese Crockpot Chicken


4 chicken breasts
Olive oil
1 can chicken broth (divided in half)
½ cup white wine
1 package of dry Italian dressing/seasoning mix
1 small package sliced mushrooms
Handful chopped celery
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1 large onion, minced
crushed garlic to taste

Brush chicken with olive oil and sprinkle with the dry Italian seasoning mix. Add ½ can chicken broth and wine to crockpot and place chicken breasts in the wine/broth. Cover and cook on low for about 4 hours.

About 45 minutes before done, brown the onion in the butter over medium heat in a saucepan. Add the cream cheese, soup, and chicken broth to the pan (and a splash more wine if you wish). Add the crushed garlic and whisk all ingredients in saucepan until smooth. Add salt and pepper to taste.

Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before serving.

I served the chicken and gravy atop slices of whole-grain bread, as you would an open-faced turkey sandwich.

Venison Chops with Mushroom Gravy

This is a crockpot meal and requires little prep. Beef (round steak, flank steak or possibly even chunks of stew meat) could very easily be substituted if you don't have/like venison.


Venison Chops with Mushroom Gravy


8 butterflied venison chops
1/2 cup red wine (I used Beaujolais)
salt
pepper
2 cans Cream of Mushroom Soup
1 large sliced onion
1 pkg. sliced mushrooms


Coat inside of crockpot with cooking spray or olive oil. Pour in 1/4 cup of the wine. Coat both sides of 4 chops with wine and arrange on bottom of crock. Salt and pepper meat. Layer half each of the mushroom and onion slices on top of meat. Spoon 1 can of mushroom soup on top of meat and vegetables. Repeat with remaining meat, wine, salt, pepper, veggies and soup. Cook on low setting for at least 6 hours.