Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan,combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours. (I did it on higher heat to speed things up. I added boiled potatoes and some paprika towards the end.)
For the first time ever, I used those frozen boneless skinless bags of chicken. NOT BAD! Also, I have never been one to cook with canned soups before: have learned my lesson. Once cooked in this recipe, you cannot tell there is canned soup as base for sauce. This is delish!!!
Adapted by Brenda Adams
NOTES : I think this could be made in oven or on top of stove. Hint: Rivals recipe called for 4 ounces of mushrooms, but I doubled the quantity. You could leave them out if you dont like mushrooms. I had no Cream of Chicken soup and subd Cream of Celery. It was soooooo goooood that I think Ill just stick with Celery in the future!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 139 (49%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 74.6mg||23 %|
|Sodium 521.4mg||18 %|
|Potassium 489.2mg||13 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.6g|
|Protein 20.2g||29 %|
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Calories per serving: 284
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