Friday, November 18, 2011

Creamy Crock Pot Chicken

   Meals made in a slow cooker or crock pot are good, especially around the holidays because they are easy, takes only minutes to prepare, and you only dirty a few dishes which is good since our kitchen is gonna be used non stop for the next few weeks. I mean you can come home to a home cooked, hot meal and all you have to do is make a side dish and serve and its much tastier and better for you than going through the drive thru.
   We actually have 3 crock pots (which comes in handy for church lunch ins), but usually only cook my mom's pot roast in them. And since we will be needing all of the freezer space we can find, to fit 3 turkeys (2 for church and 1 for us-well 2 are going into a ice chest) I decided that I will be making a few chicken recipes in the crock pot this week. I'm thinking that I'll make my dad and I chicken salsa tacos for Thanksgiving since we will be eating turkey on Saturday and will most likely be living off of turkey for a week after. I like turkey, but it seems like no matter how many people are over for Thanksgiving (16 this year), we always still have plently of turkey leftover,but one good result of that is turkey soup.
  This recipe was invented when I found some chicken recipes for the slow cooker online, but with each recipe I was missing a few ingredients so I made up my own recipe.

sorry. not the greastest photo

Creamy Crock Pot Chicken
Created by Rayna of Curious Country Cook
serves: 6

5-6, boneless & skinless chicken breasts  (I used frozen chicken)
1- 10 3/4 oz can of Cream of mushroom soup
2 tsp herbs de provence
1/2 cup sour cream
1 -1 1/4 cp low sodium chicken stock  (or water)
1 tsp pepper
1/2 onion, sliced

1. Place the chicken in the bowl of your slow cooker. I didn't defrost the chicken before adding it into the crock pot..
2. In a bowl, combine the sour cream, soup, herbs, 3/4 cp stock,and pepper.
3. Slice the onion into strips and lay over chicken. Pour the soup mixture over the chicken.
4. Cover with the lid and cook on high for 4-5 hours or on low for 6-8 hours. - Depending on how thick of a sauce you want, you can add more stock or water to loosen it a bit after a few hours of cooking.
5. Remove the chicken from the pot and shred using 2 forks. Pour back into the sauce. Season to taste.
Serve over pasta or egg noodles.