I must preface this recipe. I HATE mushrooms. With a passion. I cannot bring myself to eat fungus. I used to be able to eat portabello mushrooms, but since it's been a long time, I doubt that I could stomach it. The only time I will eat them is if it's by mistake, or I can't see them. This was a decent recipe, sans mushrooms for me. DH ate 2 chicken breasts.
Mushroom Chicken in Sour Cream Sauce
from Fix-It and Forget-It Slow-Cooker Magic
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. lemon pepper
1 tsp. garlic powder
6 skinless chicken breast halves
1 can cream of mushroom soup
8 oz. container sour cream
1/2 cup dry white wine or chicken broth
1/2 lb. sliced fresh mushrooms
Combine salt, pepper, paprika, lemon pepper and garlic powder. Rub over chicken. Place in slow cooker. Combine soup, sour cream and wine. Stir in mushrooms. Pour over chicken. Cover and cook on high 5 hours or on high 1 hour and then on low 5 - 7 hours.
My changes......
Here's the truth. I don't measure those spices. I just season to what looks good. Honestly if you've been cooking for any amount of time, you know how much seasoning to put in. I only put in 4 chicken breasts which were frozen. I didn't rub them. I just sprinkled the seasoning over the top. I ended up with a TON of sauce, so I would probably cut back on the sour cream and wine to about 1/2. I used cream of chicken soup because we are really low on mushroom and as previously mentioned, I hate mushrooms. I also added some of the chicken seasoning that I made. You can find the recipe here. And use the wine. The alcohol evaporates, so you don't have to worry about drunken children.
Mushroom Chicken in Sour Cream Sauce
from Fix-It and Forget-It Slow-Cooker Magic
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. lemon pepper
1 tsp. garlic powder
6 skinless chicken breast halves
1 can cream of mushroom soup
8 oz. container sour cream
1/2 cup dry white wine or chicken broth
1/2 lb. sliced fresh mushrooms
Combine salt, pepper, paprika, lemon pepper and garlic powder. Rub over chicken. Place in slow cooker. Combine soup, sour cream and wine. Stir in mushrooms. Pour over chicken. Cover and cook on high 5 hours or on high 1 hour and then on low 5 - 7 hours.
My changes......
Here's the truth. I don't measure those spices. I just season to what looks good. Honestly if you've been cooking for any amount of time, you know how much seasoning to put in. I only put in 4 chicken breasts which were frozen. I didn't rub them. I just sprinkled the seasoning over the top. I ended up with a TON of sauce, so I would probably cut back on the sour cream and wine to about 1/2. I used cream of chicken soup because we are really low on mushroom and as previously mentioned, I hate mushrooms. I also added some of the chicken seasoning that I made. You can find the recipe here. And use the wine. The alcohol evaporates, so you don't have to worry about drunken children.
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