Crock Pot Creamy Mushroom Chicken
- Ready In:
- 6hrs 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 chicken breasts, boneless, skinless and frozen
- 1 (1 1/4 ounce) envelope onion soup mix
- 1 (14 1/2 ounce) can 98% fat-free cream of mushroom soup
- 1 (14 1/2 ounce) can 98% fat-free cream of chicken soup
- 2 cups chicken broth
- 2 cups mushrooms, sliced
directions
- Place frozen chicken in slow cooker.
- Top with soup mix, 2 cans of soup and chicken broth.
- Cook on low for 6-8 hours until chicken is cooked through.
- Add mushrooms and continue cooking on high for 30 minutes.
- Serve over rice or noodles.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
<html />