Melt-in- your-mouth cream of mushroom chicken. Free range chicken breast fillets simmered in cream of mushroom soup, onions, wine, extra mushrooms and a touch of pouring cream are all it takes to make an amazing crock pot meal that you set and forget 4 – 7 hours ahead of time.
If wine’s not your thing, use chicken or vegetable stock instead. Serve with rice or mashed potatoes and a green vegetable.
Cream of mushroom chicken (crock pot)
Serves 4
Prep time: 5 mins | Cook time 4-7 hours
Ingredients
400g can cream of mushroom soup
60 ml dry white wine
200g fresh mushrooms, sliced
1 onion, thinly sliced
500g free range chicken breast fillets
50- 100 ml pouring cream (optional)
Salt and freshly ground pepper, to taste
Method
Pour cream of mushroom soup and wine into slow cooker.
Add mushrooms and onion.
Stir to mix.
Add chicken, cream (if using), season with salt and pepper and stir again until chicken is covered with the mushroom soup mixture.
Cover & cook on low 6-8 hours or on high 4 hours.
Serve over hot rice or mashed potatoes, with a green vegetable. Or add a cup of peas to the crockpot an hour before serving.
Thanks Vicki – I love my slow cookers. And thanks for having me on YWF! 🙂