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Easy to make and you don’t really even have to plan ahead. Just put the chicken in frozen!
Spray a large slow cooker with cooking spray. Then layer both kinds of mushrooms into the bottom, followed by frozen chicken breasts. Add melted butter, soup, Italian dressing packet and Italian Cheese and Herb Cooking cream into the crockpot, stirring as you add everything. Close lid and cook on low for 5 hours. With about 1 1/2 hours before serving time, make a batch of Baked Brown Rice (instructions below). And just before serving, add your cornstarch water mix into the chicken mixture and stir to thicken sauce. Serve rice topped with a chicken breast and a bunch of sauce.
For the baked brown rice:
Preheat oven to 350 F. Combine brown rice, chicken broth, water and salt in an 8×11 baking dish and cover tightly with foil. Bake for 1 hour and 10 minutes. Remove from oven and let it sit 5 minutes before removing foil and fluffing with fork.
There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!