Sunday, December 2, 2012

CrockPot Italian Chicken

This is one of my favorite CrockPot recipes.

As I've said before I love the CrockPot for being able to set it before a long day and being able to come home after the long day to a hot and delicious meal. 

This recipe is perfect to tailor to your own taste.  Prefer green beans? Toss 'em in.  At the CrockPot party, everyone is welcome!

Crockpot Italian Chicken
(from Sandra Lee)
(Serves 6)
4 boneless skinless chicken breasts
1/3 cup of Italian salad dressing
1 package of Knorr Vegetable Soup Mix
1 (8oz) package of fresh sliced mushrooms
1 (28oz) can of peeled whole tomatoes (drained)
1 (10.75oz) can of cream of chicken soup
1 (10oz) package of frozen artichokes 


In the crockpot add the mushrooms, artichokes, peeled whole tomatoes, and vegetable soup mix. Combine the cream of chicken soup, and the italian salad dressing in a bowl and mix until well blended. Add the chicken to the crockpot and pour the soup and dressing sauce overtop of the chicken to coat it. 
Cook on LOW for 5 to 7 hours.  


(I had a few issues with my camera/upload/accidentally deleting all my pics... please forgive the lack of pictures!)

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