Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, September 10, 2013


6 skinless, boneless chicken breasts
1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 can (10 3/4-oz) fat-free cream of chicken soup
1 can (10 3/4-oz) fat-free cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbsps dried porcini mushrooms
1 tbsp fresh Italian parsley, minced
1 garlic clove, minced
1 pkg (16-oz) eggless noodles, cooked and drained

Season chicken with the lemon juice, pepper, salt, and garlic powder; place in crockpot or slow cooker.

In a mixing bowl combine the soups, mushrooms, parsley, and garlic clove; pour over the chicken.

Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.

To serve place chicken over the noodles and drizzle the cooking sauce over all.

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