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    You are in: Home / Recipes / Chicken in Sour Cream (crock Pot) Recipe
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    Chicken in Sour Cream (crock Pot)

    Average Rating:

    4 Total Reviews

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    • on December 29, 2006

      I used 2 chicken breast halves and 1 10 ounce can of soup, and half the remaining ingredients in my 1-1/2 qt crock. I served it over wide noodles, and the sauce is sooo good! I will be making this again. Made for Alphabet Soup Game. Thanks for posting Kristi!

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    • on June 28, 2006

      This is definitely a keeper! DH and kids loved it (as well as myself!!). I also used white cooking wine and added in a couple of pinches of dried rosemary leaves. I didn't have a 26 oz. can of cream of chicken soup so I used 2 ten ounce cans of cream of chicken and 1 ten ounce can of cream of celery. Rather than serving over rice I served it over cooked spaghetti noodles seasoned with butter, salt, pepper and a splash of Balsamic vinegar. It was a huge hit and we will definitely eat it again. Next time, I think I will add a can of mushrooms~I didn't have any on hand this time.

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    • on April 12, 2005

      Our family thought this was really good. I didn't have dry white wine on hand, so I used white cooking wine instead. I also eliminated the salt and used Greek Seasoning on the chicken instead. My family said this was a keeper!

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    • on April 11, 2005

      Easy to make but my family didn't care for this. We thought it was too salty. Our all-time favorite chicken recipe uses only the soup, wine and garlic salt covered and baked in a 250 oven for 2-3 hours.

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    Nutritional Facts for Chicken in Sour Cream (crock Pot)

    Serving Size: 1 (760 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 898.0
     
    Calories from Fat 357
    39%
    Total Fat 39.7 g
    61%
    Saturated Fat 19.2 g
    96%
    Cholesterol 295.7 mg
    98%
    Sodium 3273.6 mg
    136%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.7 g
    7%
    Protein 99.8 g
    199%

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