4-Ingredient Chicken And Mushroom Crock Pot Meal – A Really Easy Recipe!

Have you ever made this 4-ingredient wonder before? If you haven’t, I highly recommend that you do so soon.

Check out what my pals over at Cool Home Recipes had to say about this recipe:

“Not only is this a simple recipe because it’s a slow cooker recipe. It’s also a great one dishmeal. You can just serve it up. You have your veggies, ok it’s a fungus, but it has lots and lots of good nutrients for you! You have your proteins. If you really want a starch, this would beawesome over rice or pasta.”

I served this meal over a bed of egg noodles and it was divine!

 

Ingredients

1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)

1.5 – 2lbs Tyson Boneless Chicken Tenderloins or Sliced Chicken Breast

1 Can of Campbell’s Cream of Chicken Soup

Morton Salt & Pepper to Taste

 

Instructions

Place chicken in the bottom of slow cooker, evenly dump the mushrooms on top and then cover with the cream of chicken soup. Sprinkle desired about of salt and pepper on top. Cook on high for 4 hours or low for 6 hours. Do a taste test to determine if your dish could use a little more salt & pepper.

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Quick Tip: Serve this meal over a bed of rice or egg noodles.

Thank you to Cool Home Recipes for this great recipe

6 comments

I tried this yrs ago and we Ioved it. OnIy had Iong grain rice on hand and it was so good. ty I wiII cook this soon!

I have made this for years! We love it. If it’s to late to use the crock pot then I make it in my electric skillet. Mmmmmmm…..then serve it over mashed potatoes.

That’s how I make it too. I also use white wine for the water sometimes. My original recipe (from the late 1960s also suggested sprinkling with some toasted sliced almonds too. Wine and nuts make it a company dish for sure but I don’t always have them. I never make it without the dry onion soup though.

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