Crock Pot Sherry Chicken
"I don't remeber where I got this recipe but everyone in my family loves it ! It extremely easy and now that my sons are grown and bringing home potential daughter in laws I love to tease them about my "secret" chicken recipe they can't have unless they become family. Oh, and the lemon at the beginning is optional . I incuded it to be true to the recipe but often don't use it."
- Ready In:
- 5hrs 15mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 6 -8 chicken breasts (bone in is fine)
- 2 (10 1/2 ounce) cans Campbell's Cream of Mushroom Soup
- 1 (10 1/2 ounce) can Campbell's condensed cream of celery soup
- cooking sherry
- lemon juice
- wide egg noodles
- celery salt
directions
- Dump all cans of soup into crock pot.
- Fill one empty can of soup 3/4 full of sherry
- Add to soup and mix well.
- Rinse chicken breasts. Pat dry.
- Dip breast into lemon juce and sprinkle with celery salt.
- Place in soup mixture .
- Cover cook aprox 5 hours
- Serve over egg noodles.
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Reviews
-
Was looking for something to use up some sherry on hand, and wasn't feeling like cooking, since it's so hot right now. This was perfect. The recipe doesn't say to put the cooker on high or low, so I chose high, and it was done in three hours. Instead of lemon juice, I chose to zest ribbons of lemon essence into the soup mixture (and then squeeze the juice into iced tea!). Thanks for posting this!
