Good Monday Morning! I had a busy weekend between a big event at the kids school, sports, and then the big game last night. I'm breathing easy today knowing this is in my crock for tonight since we've a dentist appointment for the boys this afternoon and will get home right at dinner time tonight. My college friend Jenni Gurney Hilton gave me this recipe awhile back and it's a keeper! As always, start with a lined crock.
CROCK POT CHICKEN BREASTS
4 to 6 chicken breasts
1 can mushroom soup/ or "cream of" of choice based on what's in your pantry/tastes
1 (8 oz.) carton sour cream/ or sometimes I use an 8oz tub of the onion/chive cream cheese
1/2 c. white wine
1 c. mushrooms
1 c. sliced onion
Salt, pepper, paprika, shakes of hot sauce to taste
In a bowl, mix soup, sour cream, wine and mushrooms with salt, pepper and paprika. Lay chicken in pot. Pour mixture over - sprinkle with paprika. Cook low 6 to 8 hours. Serve over rice or pasta.
CROCK POT CHICKEN BREASTS
4 to 6 chicken breasts
1 can mushroom soup/ or "cream of" of choice based on what's in your pantry/tastes
1 (8 oz.) carton sour cream/ or sometimes I use an 8oz tub of the onion/chive cream cheese
1/2 c. white wine
1 c. mushrooms
1 c. sliced onion
Salt, pepper, paprika, shakes of hot sauce to taste
In a bowl, mix soup, sour cream, wine and mushrooms with salt, pepper and paprika. Lay chicken in pot. Pour mixture over - sprinkle with paprika. Cook low 6 to 8 hours. Serve over rice or pasta.
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