Crock Pot Creamy Mushroom Chicken

FightingwithFood's Note:

A lightened-up version of one of my favorite recipes! It's delicious served over brown rice or egg noodles.

• Total Time: 6 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 4 chicken breasts , boneless, skinless and frozen
• 1 (1 ¼ ounce) envelope onion soup mix
• 1 (14 ½ ounce) can 98% fat-free cream of mushroom soup
• 1 (14 ½ ounce) can 98% fat-free cream of chicken soup
• 2 cups chicken broth
• 2 cups mushrooms , sliced

Directions:

1. Place frozen chicken in slow cooker.
2. Top with soup mix, 2 cans of soup and chicken broth.
3. Cook on low for 6-8 hours until chicken is cooked through.
4. Add mushrooms and continue cooking on high for 30 minutes.
5. Serve over rice or noodles.

Reviews

[mama smurf]

Made this for our dinner tonight and I did cut the recipe in half (only I did use 1/2 can of the chicken and mushroom soups) used the rest in a vegetable soup with chicken. I sliced onions and garlic and put them in the bottom of my crockpot and then followed the rest of the instructions. It smells heavenly and I tasted the gravy and it tastes wonderful. Will serve it over rice and with a green salad. Thank you for submitting the recipe. Made for Spring PAC 2011.

[phxphun1]

I have a tiny (1.5 qt) Crock Pot, so I had to scale it down to match, with only two breasts, and a half-can each of the cream-of soups and a cup of broth. My chicken wasn't frozen; I cooked for about 5-1/2 hours. Five would probably have been enough. While the sauce was delicious, I was expecting the chicken to absorb a bit more flavor, especially with the onion soup mix poured directly onto the meat to start. I served it over rice, but I think it might be better over noodles, which is what I will try next time.