CROCK POT CHEESY MUSHROOM CHICKEN

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Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6 | Yield: 6 servings

This is the perfect example of a complete meal! This has always been my comfort food. The sauce alone of this dish is more than enough for me let alone the chicken itself. Oh, man, once you get a bite of the tender chicken, everything will be worth it! This may take you about 8 hours to cook, but I promise you that it is going to be worth the wait! By the way, be very generous with the amount of cheese you will add. Just do it and thank me later. Enjoy!

Ingredients:

6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves

1 (10.75 ounces) can condense cream of chicken soup

1 (10.75 ounces) can condense cream of mushroom soup

½ cup cooking sherry

1 teaspoon minced garlic

1 teaspoon celery flakes

½ teaspoon paprika

½ cup grated Parmesan cheese

1 (8 ounces) can mushroom pieces, drained

Directions:

Step 1: Prepare a slow cooker.

Step 2: Place the chicken on the bottom of the slow cooker.

Step 3: In a large mixing bowl, add the sherry, cream of chicken soup, cream of mushroom soup, celery flakes, garlic, and paprika. Whisk until well mixed.

Step 4: Add the Parmesan cheese and mushroom pieces. Stir until well combined.

Step 5: Pour the mixture on top of the chicken.

Step 6: Close the slow cooker and cook for 8 hours on a low setting until the chicken is soft and tender.

Step 7: Scoop the Cheese Mushroom Chicken over rice.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 267 calories; protein 28.2g 57% DV; carbohydrates 12.6g 4% DV; fat 10.4g 16% DV; cholesterol 70.8mg 24% DV; sodium 1091.3mg 44% DV.

GENERAL TAO CHICKEN

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