Tasty Tuesday: Creamy Crockpot Chicken
Confession: I have a crockpot but I don’t use it nearly enough. It’s silly really because crockpot recipes are typically incredibly easy and incredibly delicious. With summer coming I’ve decided that I simply must get into using my crockpot more regularly. I do not enjoy the heat and if I can use my crockpot and avoid heating up the oven (and consequently the house) it will make me that much more comfortable.
One of the few crockpot recipes that I do make is this Creamy Crockpot Chicken. It’s a cinch to throw together, the chicken turns out so tender and moist and the sauce is deliciously creamy. A hit every time I make it!
Creamy Crockpot Chicken
6 boneless chicken breast halves, thawed*
1 (10 3/4 oz.) can cream of mushroom soup (or use homemade)
1/2 pkg. Hidden Valley Ranch dressing mix
1/2 cup sour cream
1 (4 oz.) can of mushrooms, drained (or use fresh mushrooms)
Combine chicken, soup, and Ranch mix. Put in Crock-Pot, cover and cook on low for approx. 6 hrs. Just before serving, stir in sour cream and mushrooms. Reheat briefly. (If using fresh mushrooms, you’ll have to let it cook a tiny bit.) Serve over rice or noodles.
* Or use chicken drumstick and thighs. This is good too- just cook for less time.Add a Comment