I love, LOVE that I got a new slow cooker for Christmas from my sister! I have needed a bigger one for years and finally I have one! The first thing I made was this super simple yet fancy enough to serve to company dish. They don’t need to know that you threw it all in the Crock Pot before work…Set it and forget it! I served this over buttered parsley egg noodles and a side of Broccolini.
Slow Cooked Chicken Breasts with a Mushroom and Rosemary Sauce
4 large or 6 small chicken breasts, trimmed
2 C of sliced mushrooms, I used Baby Bella
2 cans of low-sodium and low-fat Cream of Mushroom soup, undiluted
1/2 to 3/4 C white wine OR chicken broth
1 1/2 tsp garlic salt
1 1/2 tsp dried rosemary, crushed in your palm
3/4 tsp paprika
1/2 tsp fresh pepper
Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl then pour over the chicken. Cover and cook on low for 7 to 9 hours or until chicken is tender.