This is a family-favorite, comfort meal at my house. It’s also relatively healthy — a bonus! Although Instant Pots and air fryers are all the rage these days, I still love using my crockpot because I can throw a meal together in the morning, and it cooks slowly all day while making the whole house smell amazing. This is a recipe I made up, so my measurements are “to taste” and not very scientific. It’s easy and quick to pull together, though.
2-4 Boneless, Skinless Chicken Breasts
2 Cans 99% Fat-Free Cream of Chicken Soup
1 Can 99% Fat-Free Cream of Mushroom Soup
2 Cups Chicken-Flavored Bone Broth
1 Package Sliced Fresh Mushrooms
Fresh Garlic (To Taste — I use a lot of garlic when I cook.)
3 Tablespoons Olive Oil
1 Tablespoon Butter
Kinder’s Salt, Pepper, and Garlic Seasoning (To Taste) or Salt and Pepper
Heat 2 of the tablespoons of olive oil over medium heat.
While the oil is heating up, season both sides of the chicken breasts.
Add the chicken breasts to the hot oil and brown 3-4 minutes on both sides.
Browning the chicken before it cooks in the crock pot gives it more flavor. You can skip that step if you’re short on time.
Put the soups, bone broth, and chicken into the crock pot.
Pour the creamy soups and the bone broth into the crock pot. Stir to mix. Add the browned chicken breasts and submerge in the soupy mixture.
Prepare the garlic.
Dice the fresh garlic and set aside. I use a garlic press; if you don’t have one, simply dice the garlic into small pieces.
Saute the mushrooms and garlic.
In the same pan that you browned the chicken, heat the remaining tablespoon of olive oil and add the mushrooms and garlic. Saute them. Add the butter to the mushrooms and garlic for more flavor. Once the mushrooms are browned (I like my mushrooms very well done, so I cook them until they are almost crispy), add them to the crock pot.
Set the crock pot on low for 8 hours. Enjoy your day. When you’re ready to eat dinner, cook the brown rice according to the directions. Place cooked rice on a plate, put a piece of chicken on top, and spoon some of the “mushroom gravy” on top. We usually have a side of corn on the cob or a green vegetable as well (broccoli, brussels sprouts, or a salad.) Enjoy!
Preparation and photos by Hanna Schoenrock
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