Tina over at Mom's Crazy Cooking is asking for favorite Crock Pot Recipes. I thought I'd share one that my mom has made forever and I LOVE to make and eat as well.
6 medium boneless skinless
chicken breasts
1/2 cup cooking sherry (You can substitute water or dry white wine but I love the tang!)
1 can cream of mushroom soup
1 4 oz mushrooms sliced
1 cup sour cream
1/4 cup flour
salt, pepper and paprika - to taste
Mix wine, soup and mushrooms until well combined. Pour over chicken. Sprinkle
with more paprika.
Cover and cook on LOW 7-9 hours or HIGH for 3-4 hours.
Remove chicken after done cooking.
Mix sour cream and flour together. Stir into crock and cook
for 30 minutes.
Serve over rice or egg noodles.
Serve over rice or egg noodles.
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