I’m always on the look-out for a good crock-pot recipe. I use the crock-pot alot, especially during the school year. I tried this one last night and it was a hit with everyone. I put everything in the crock-pot at about 11:00 am, then worked at school for the afternoon. It was ready when I got home at 5:30. You can put it on early in the day to cook, just set it on low instead of high.
Ingredients:
6 boneless, skinless chicken breast halves (use more or less, depending on the size of your family) The ones I used were large, so I cut them into two pieces
8 red potatoes, cut into chunks (use more or less, depending on the size of your family) Red potatoes are preferred because they hold their shape much better when cooked, they don’t turn mushy like russet potatoes.
1 small bag baby carrots
4-6 oz. can of sliced mushrooms, drained
3 teaspoons chopped green chilies (optional) use more of none at all, depending on your taste preference
1 can condensed cream of onion, mushroom, or chicken soup (I used mushroom)
1/4 cup milk
1/2 teaspoon chicken seasoning
1/4 teaspoon salt
1/4 teaspoon rosemary
1/4 teaspoon pepper
Spray crockpot on the inside with non-stick cooking spray. Place chicken breasts in first. Combine cream soup, milk and seasonings. Whisk together to blend and pour about half over the top of the chicken. Layer vegetables on top of the chicken and pour the rest of the soup mixture over them. You can thin it with a little extra milk if it’s too thick. If you plan to cook it all day, set crock-pot to low. If you start it at lunch, and want it for dinner, set to high. You can also flour and prebrown the breasts for a darker color on the chicken, but I didn’t have time to do that yesterday and we liked it just fine. Just one less step.
Deb Cooks and Bikes 