Prep 5 mins
Cook 7 hrs
This dish is very easy to make. Smells wonderful while cooking, and is creamy! Serve over noodles and enjoy!
- 4 chicken breasts
- 8 ounces sour cream
- 1 (10 ounce) can cream of chicken soup
- 1 (1 ounce) packageparma rosa creamy tomato sauce mix (Knorr)
- Put all ingredients in the crock pot.
- Cook for 7 hours on low, or 4-5 hours on high.
- The chicken will fall apart.
- I cooked some penne pasta and used the sauce over the noodles.
- It is delicious!
Diggy, you're right... this dish is easy to make and it does SMELL WONDERFUL when cooking! I am rating it 4 stars instead of 5 because we found it very salty and the sauce a little thick without the addition of 1/3 cup of water. The chicken, however, was tender and delicious! Next time I plan to use low sodium soup and will add 1/3 cup water up front. This dish is great served with wide egg noodles to catch all of the sauce. Thanks for this recipe. I always appreciate something new for the crockpot!
This was really good! To serve 4, I used 3 frozen chicken breasts, about 5 oz each, added all ingredients and about 1/3 cup of water and cooked on LOW for 8 hours. One hour before serving, I added one 14 oz can of drained diced tomatoes as well as 1/3 cup of white wine and some Italian Seasonings and cooked on HIGH for the last hour. I served this over rotini noodles and offered fresh parmesan at the table. The chicken was very tender and the pink sauce was flavorful. Next time, I will double all the sauce ingredients for more sauce (and omit the water I added) as well as add some slice onion wedges and a clove of garlic. We enjoyed this dinner; thank you for posting. I'll be making this often.
Gross. I was very excited for this recipe, followed the instructions very carefully. The chicken was incredibly dry (I followed the cooking time), the sauce was really bland, and it did not taste good at all. I'll just make Parma Rosa pasta the regular way.