Slow Cooker Chicken Isamae Recipe

Ingredients

3/4 cup soy sauce

3/8 cup olive oil

1 onion, chopped

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup white wine

1 cup chicken broth

1 (10 ounce) package chicken, cubed

1 teaspoon Creole seasoning

1/4 teaspoon black pepper

2 tablespoons butter or margarine

1 (8 ounce) package frozen chopped spinach, thawed

Directions

In a slow cooker, combine soy sauce, olive oil, onion, cream of chicken soup, white wine, chicken broth, chicken and Creole seasoning.

Reduce heat to medium low and simmer 5 to 8 minutes.

Heat the butter or margarine in a small saucepan over medium heat. Cook chicken by folding in the creole seasoning, black pepper, 2 tablespoons butter. When all chicken is coated with creole seasoning mixture, add spinach and pour evenly over chicken.

While chicken is cooking, saute onions and garlic in butter or margarine or canned tomatoes in cooking liquid until tender. Transfer chicken to a medium bowl and stir cream of chicken soup mixture with cuts from spinach into sauce and sauce and sauce. Stir sauce into the chicken mixture and toss. Serve hot.

Comments

KoronCo writes:

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I would highly recommend changing things around a bit. I used 7 slices of chicken (chicken wouldn't have looked so nice with the cheese) instead of the bread crumbs. I also baked the breaded chicken breasts for 45 minutes at the end to finish the cooking cycle. These would have been even better if not for the bread crumbs. Seriously though, the chicken was great and the marinade was perfectly acceptable. It could have used a little more flavor, a little more sweetness and a whole lot less water. I mean, really, it's a cake-like sauce? How is this different from the traditional chicken marinade that is so quick and can be so overwhelming? I have some ideas for improvement though and this one is definitely a time saver.

Slow Cooker Chicken Isamae Recipe

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