Fix-It and Forget-It Pink Cookbook (87 page)

¾ cup white wine,
or
chicken broth

1. Rinse chicken in cold water.
   
2. Pat dry.
   
3. Sprinkle paprika, salt, and pepper on chicken.
   
4. Combine soup and wine, or broth, in a medium bowl.
   
5. Place half of chicken in slow cooker.
   
6. Spoon half of soup mixture over chicken.
   
7. Layer in rest of chicken.
   
8. Spoon rest of soup mixture over top.
   
9. Cover. Cook 4 hours on High. Reset cooker to Low and continue cooking, covered, 4 more hours, or until chicken is tender but not dry.
   

Rosemarie Fitzgerald

Gibsonia, PA

Audrey L. Kneer

Williamsfield, IL

6 boneless, skinless chicken breast halves

salt to taste

pepper to taste

¼ cup dry white wine,
or
chicken broth

10¾-oz. can cream of mushroom soup

4-oz. can sliced mushrooms, drained

1. Place chicken in slow cooker. Season with salt and pepper.
   
2. Combine wine and soup. Pour over chicken. Top with mushrooms.
   
3. Cover. Cook on Low 7-9 hours.
   

Sara Harter Fredette

Williamsburg, MA

6 boneless chicken breast halves

10¾-oz. can cream of mushroom soup

1 pkg. dry mushroom soup mix

¼-½ cup sour cream

4-oz. can mushrooms, drained

1. Combine chicken, soup, and soup mix in slow cooker.
   
2. Cover. Cook on Low 6-8 hours.
   
3. Just before serving, stir in sour cream and mushrooms. Reheat briefly.
   

Serve on
noodles
.

Note:

Leftover sauce makes a flavorful topping for grilled hamburgers.

Violette Harris Denney

Carrollton, GA

1 envelope dry onion soup mix

2 cups sour cream

10¾-oz. can cream of mushroom soup

6 boneless, skinless chicken breast halves

1. Combine soup mix, sour cream, and cream of mushroom soup in slow cooker. Add chicken, pushing it down so it is submerged in the sauce.
   
2. Cover. Cook on Low 8 hours.
   

Serve over
rice
or
noodles
.

Brenda Pope,
Dundee, OH

1 lb. boneless, skinless chicken breasts

1 pkg. dry chicken gravy mix

10¾-oz. can cream of mushroom,
or
chicken, soup

1 cup white wine

8-oz. pkg. cream cheese, softened

1. Put chicken in slow cooker. Sprinkle gravy mix on top. In separate bowl, combine soup and wine and pour over gravy mix.
   
2. Cover. Cook on Low 8 hours.
   
3. During last 30 minutes of cooking time, stir in cream cheese. Before serving, remove chicken (keeping it warm) and whisk the sauce until smooth.
   

Serve chicken and sauce over
noodles
or
rice
.

Patricia Howard

Albuquerque, NM

2-3 lbs. chicken parts, skinned

4-oz. can mushrooms

2 10¾-oz. cans cream of chicken soup

1 envelope dry onion soup mix

½-1 cup chicken broth

1. Place chicken in slow cooker.
   
2. Combine remaining ingre­dients and pour over chicken.
   
3. Cover. Cook on Low 5-6 hours.
   

Mary Seielstad

Sparks, NV

6 boneless, skinless frozen chicken breast halves

2 10¾-oz. cans cream of chicken soup

4-oz. can sliced mushrooms,
or
½ cup sliced fresh mushrooms

¾ tsp. salt

¼ tsp. pepper

1. Place frozen chicken in slow cooker.
   
2. Mix together soup, mush­rooms, salt, and pepper and pour over chicken.
   
3. Cover. Cook on Low 10-12 hours.
   

Serve over
rice
.

Jennifer J. Gehman

Harrisburg, PA

Gladys M. High

Ephrata, PA

L. Jean Moore

Pendleton, IN

2¼-oz. pkg. dried beef

3-4 whole chicken breasts, halved, skinned, and boned

6-8 slices bacon

10¾-oz. can cream of mushroom soup, undiluted

¼ cup sour cream

¼ cup flour

1. Arrange dried beef in bottom of slow cooker.
   
2. Wrap each piece of chicken with a strip of bacon. Place on top of dried beef.
   
3. Combine soup, sour cream, and flour. Pour over chicken.
   
4. Cover. Cook on Low 7-9 hours, or on High 3-4 hours.
   

Serve over hot buttered
noodles
.