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1
Wash dirt/debris from mushrooms.
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2
(Yes I wash my mushrooms.)
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3
Trim off the stems.
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4
Thick slice the mushrooms.
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5
I sliced them a scant 1/4-inch thick.
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6
Place mushrooms on the bottom of the crockpot.
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7
Rinse chicken pieces, remove visible fat.
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8
Salt and pepper each chicken piece lightly, then place on top of mushrooms.
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9
Cut onion into quarters.
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10
Then cut across each quarter making generous 1/4-inch thick slices.
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11
Melt butter in a deep skillet over medium heat.
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12
Add onions and saute them for about 3-5 minutes, stirring as needed.
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13
Add the garlic to the onions and continue to cook until onions just begin to turn golden on the edges.
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14
Stir frequently and lower heat, if necessary, to avoid burning the onions or the garlic.
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15
Stir in cream cheese cubes and continue to cook and stir until cream cheese has melted.
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16
Stir in the chicken stock, basil and the 2 packets of dry Italian salad dressing mix.
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17
Bring to a simmer.
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18
Remove from heat and pour over the chicken and mushrooms.
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19
Cook on low for 6 hours or until internal temperature of chicken reaches 165 F.
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20
Remove chicken and place it on a plate.
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21
Cover with foil and set aside.
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22
Turn crockpot to high.
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23
Place the 2 tablespoons cornstarch in a small bowl.
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24
Add a small amount of water and whisk until smooth.
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25
Pour cornstarch mixture into the crockpot with the mushroom sauce and stir to combine.
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26
Allow the sauce to thicken while preparing the pasta.
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27
Depending on how much liquid has been rendered from the chicken and the mushrooms, it may be necessary to add more cornstarch/water mixture for thickening.
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28
Cook linguine according to package directions.
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29
Drain.
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30
Return chicken to crock-pot and gently spoon sauce over chicken.
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31
Serve chicken and the mushroom sauce over pasta.
