Wednesday, August 19, 2009

NRW: Slow Cooker Smothered Chicken

This recipe is savory, super easy, and just plain ole yummy. Enjoy!
  • 4 skinless, boneless chicken breast halves
  • 2 (10.75 ounce) can condensed cream of chicken and mushroom soup
  • sliced mushrooms
  • medium onion, sliced
  • 1/2 cup sour cream
  • 1 tbsp seasoned salt
  • 1 tbsp garlic salt
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 1 tsp pepper
  1. Season the chicken breast with the seasoned salt, garlic salt, cayenne pepper, salt, and pepper.
  2. Place chicken breasts in a slow cooker. In a medium bowl, mix the two cans of cream of chicken and mushroom soup until smooth Pour over the chicken, making sure it is well coated. Place the sliced onions and mushrooms over the chicken.
  3. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.
I made a bag of egg noodles to go with this, but rice, of course, is another great option!