Well I'm not as on top of things as Jaime is, so there are no pictures for this recipe. I'll try to do better next time!!
Last night I made Slow Cooker Chicken Dinner. I put the crockpot on a timer for the first time ever, and had it turn on one hour after I left for the day. For those of you who are leary of doing this, it went just fine. Due to Ash Wednesday, I wasn't able to eat this hot and fresh yesterday. But I did try it for breakfast since I wanted to post my own thoughts on this, and not just rely on Brian. Brian gave it 4 stars and even took the left overs for lunch today (which he said also reheated nicely). Allison gave it 3 stars. She wasn't a fan of the potatoes or the sauce, but she ate the chicken! And neither of them ate the carrots...no shock there!!
Serves 4
Ingredients:
6 medium red potatoes, cut into chunks
4 medium carrots, cut into pieces
4 boneless, skinless chicken breasts halved
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted. (I used cream of celery)
1/8 tsp garlic salt
2-4 tbsp mashed potato flakes, optional (I did not need this!!)
Place potatoes and carrots in the slow cooker. Top w/chicken.
Combine both of the soups and the garlic salt. Pour over the top of the chicken.
Cover and cook on low for 8 hours.
To thicken, if desired, stir potato flakes into the gravy and cook 30 minutes longer.
I used 1 chicken breast per person, as I didn't think the original recipe was going to be enough for us. I used the healthy request "cream of" soups and used cream of celery soup, since Brian is allergic to mushrooms. I also did not need the potato flakes. The sauce was definitely creamy enough! This is defintely going into my "make again" recipe collection...hopefully I'll think to make it on a night that I can actually eat it!
If I figured out the ww points right, it is 7 points per serving.
PS...if you have not gotten/tried the slow cook liners yet, you are missing out!! Clean up is SO much easier with those!!
~Tracy
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