Sunday, March 1, 2009

Easy Chicken Bake

From 101 Things To Do With A Slow Cooker

6 boneless, skinless chicken breasts
1 can (10 3/4 ounces) cream of mushroom soup, condensed
3/4 cup evaporated milk
1/4 teaspoon garlic salt
1/8 teaspoon paprika
1/4 cup parsley, fresh chopped, optional

Place chicken in greased 4 to 6-quart slow cooker. Mix together soup, milk, and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low heat 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings.

I didn't have chicken breasts; I have chicken tenders. Using a very scientific substitution method (1 chicken breast is about 3 tenders, right?) I simply used what I have. My nifty book says that if you're using frozen meat to add some time to the cook time; I think they over-estimated, though. I probably should have just thawed the chicken before putting it in the croc pot. Cooking it for too long made the sauce a little lumpy, but it was ok once I stirred it.
I also didn't have garlic salt and used regular salt instead. It still tasted delicious.
I served it over white rice, and it was good. Hotty said so.

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