Wednesday, September 16, 2009

Chicken n' Cream

I have made this recipe several different ways...using breast, chicken strips and even shredding the chicken before serving...I love that, depending on how you make it, you can make this seem like a different meal each time...The recipe I'm sharing is using the chicken strips, but I have 'options' on how to make it a little different at the end...

Chicken n' Cream

2 to 3 pounds of chicken strips
1 envelope dry onion soup mix
1 (10-3/4 oz can cream of mushroom soup
16 ounces sour cream

Place chicken strips in crock pot. Mix soup mix and mushroom soup together in small bowl and pour over chicken. Stir to coat chicken with soups. Cover. Cook on LOW for 6-8 hours. 30 minutes before you are ready to eat, pour the sour cream over the mixture and stir to mix. Cover and cook 30 minutes.

Serve over rice or noodles or mashed potatoes

Option #1:

replace chicken strips with 4 to 6 chicken breasts...follow all directions as above...serve with vegetables, etc.

Option #2:

using the chicken breast - before putting the sour cream into the crock pot, take two forks and shred the chicken - pour in the sour cream and cook for 30 minutes. Serve over baked potatoes or use like a gravy and serve over bread.

Option #3:

Cube the chicken strips before cooking. Follow other directions in main recipe, but add a can of corn. Serve over homemade (pop) biscuits..

Happy Slow Cooking! Enjoy and Hugs...

Here are more Crockpot Chicken Recipes from Hazel's Crock Pot Kitchen

2 comments:

Rena said...

I make one sort of like this. I serve it with egg noodles usually. Major comfort food!

Kelly said...

I'm making this today for dinner tonight, Brenda! I'll serve it with rice. THanks!