Crock-Pot Chicken

by kara on January 13, 2011

This is not the healthiest recipe and it certainly isn’t gourmet. . .but it sure is comforting during this cold weather blast we’ve had this winter.  I do use light cream soups and sour cream to lighten it up.  It’s easy, and cooks all day long.

Crock Pot Chicken
Adapted from “If It Tastes good, Who Cares, Part II,” Pam Girard, 1992
4-5 chicken breasts
1 can low fat cream of chicken
1 can low fat cream of mushroom
1 small container of light sour cream
1 Tbsp. dried minced onion
1 tsp. Kosher salt
1 tsp. garlic salt
1 tsp. ground black pepper
Parsley (fresh or dry)

Place chicken breasts in crock pot and season with pepper.   Mix the rest of the ingredients in a bowl and place on top of chicken.  Cook on low in crock pot all day (8 hours).   Periodically throughout the day, pour off the moisture that has accumulated on the lid.

Serve on top of brown rice or noodles and top with parsley.   Add a vegetable as a side dish and dinner is complete.  Makes great leftovers and gets a thumbs-up from the kid in the house.

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