4 frozen bone-in chicken breast halves 8 portobello mushroom caps 1 (8 ounce) bottle Italian-style salad dressing 1 (8 ounce) package angel hair pasta 1. Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Drizzle the dressing over the chicken and mushroom caps. 2. Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours. 3. A few ...
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