I love crock pot recipes. A little prep ahead of time and then BAM...dinner is ready! This recipe is creamy, but has fantastic flavor from the Italian dressing seasoning packets. I used cream of mushroom and cream of celrey soups, but you can use any two "cream of" soups that you want.
What you'll need:
6-8 boneless, skinless chicken breasts
8oz carrots, julienned
8oz mushrooms, sliced
1 can cream of mushroom soup
1 can cream of celery soup
2 envelopes dry Italian dressing mix
1 onion, diced
1 C sour cream
2 Tbs cornstarch
What you'll do:
Put the chicken breasts on the bottom of the slow cooker. I didn't even bother to unthaw mine.
Place carrots and mushrooms over chicken.
In a separate bowl, mix soup, dressing mix and onion. Pour over top of chicken and vegetables.
Cook on high for 3 hours or low for 6 hours.
Half an hour before serving, mix sour cream with cornstarch and add to slow cooker to thicken the gravy.
Serve over rice.
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