When I make this and I have the chicken breast and other ingredients available, I will double the recipe. We eat about half of it, and then I freeze the other half. That way, on a really busy afternoon, I can just pull it out and reheat it. Dinner is done without me barely even lifting a finger. If you don’t want potatoes with this, you can also serve it with rice or pasta. It’s good just by itself though, too. See what you like by trying them all! Check out what they are saying about this recipe over at Group Recipes:
“Sounds good. :)”
I have tried this several times… it is good!
Ingredients
3 boneless skinless chicken breasts
1/2 can of Swanson chicken broth
1 can of Campbell’s cream of chicken soup
1 tsp rosemary
1 tsp thyme
1/2 cup peas
1/2 cup okra
baby carrots
1/2 onion sliced
2 tsp minced garlic
Instructions
Coat chicken breasts with flour, salt and pepper
In a pan, cook chicken until brown on all sides
Place onion, carrots,browned chicken, cream of chicken soup, garlic, rosemary and thyme in crock pot.
Deglaze the pan you browned the chicken in with the chicken broth and pour mixture in to crockpot
Cook on medium heat for 4 hours (add salt and pepper to taste)
After 3 hours add peas and okra so they don’t get too mushy
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Quick Tip: Shred chicken and serve over mashed potatoes.
Thanks again to Group Recipes for this classic comforting recipe.
