Slow cooker chicken with cream of mushroom soup and evaporated milk.
1. Whisk soup, salt, seasoned salt, garlic salt, and evaporated milk in a medium bowl until soup and milk are blended.
2. Place chicken breasts in bottom of slow cooker and pour mixture over them.
3. Cook on high for 4 hours.
4. 15 minutes before the mixture is done cooking, stir in cheddar cheese and break up chicken.
5. Serve with rice.
I really like using the cream of mushroom soup that comes with garlic in it.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 221 | ||
Calories from Fat: 61 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 90.9mg | 28 % | |
Sodium 1302.5mg | 45 % | |
Potassium 393.2mg | 10 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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