Ingredients:
4 boneless skinless chicken breasts
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 packet of Lipton onion soup mix (the kind you make onion dip with)
A splash of cooking sherry wine (not necessary if you don't have it)
Now...all hail the mighty crock pot! I want to meet the person who invented these suckers. I'm pretty sure it was probably a woman...a mother to boot. What a fricken genius idea! Check this one out - it's going on my Christmas list...it has a timer!!!
Anyway...
Cook:
Put all pieces of chicken in the crock pot
Mix both cans of soup and packet of onion soup mix in crock pot over chicken
Mix all together so that all breasts are coated
- If you're going to be home while it's cooking: Turn to "high" setting for a couple of hours, then turn to "Low" and leave until you're ready to eat
- If you're going to leave the house for the day while it's cooking: Turn to "low" and allow it to cook for at least a few hours.
Side dish:
Cook some white rice on the side - instant, stove top or in a rice cooker
Once all is cooked - place white rice in the center of your plate, put a piece of chicken on it and smother it in the delicious gravy that cooked all day...and ENJOY!
It's also really, really good with some Pillsbury flaky biscuits!
Credits: Lisa Innis
