Slow-Cooked Chicken Breasts With Mushroom & Rosemary Sauce

Name: Slow-Cooked Chicken Breasts With Mushroom & Rosemary Sauce
Ingredients: 4 large or 6 small chicken breasts, trimmed of skin and fat; 2 sliced mushrooms; two 15-ounce cans low-sodium, low-fat cream of mushroom soup; ½ -¾ cup white wine or chicken broth; 1 1/2 garlic salt; 1 1/2 dried rosemary, crushed; 3/4 paprika; 1/2 freshly ground black pepper

Heather Tallman|Feb. 22, 2012 12:03 pm EST

3.2 (45 ratings)

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This is a super simple dish yet it's fancy enough to serve to company. They don't need to know that you threw it all in the Crock-Pot before work... Set it and forget it! Try serving this over buttered parsley egg noodles and a side of broccolini. A tasty and satisfying one-pot meal doesn't really get any easier than this. Click here to see 101 Ways to Cook Chicken Click here for more of the 101 Best Slow Cooker Recipes

Servings

4

Ingredients

4 large or 6 small chicken breasts, trimmed of skin and fat
2 sliced mushrooms
two 15-ounce cans low-sodium, low-fat cream of mushroom soup
½ -¾ cup white wine or chicken broth
1 1/2 garlic salt
1 1/2 dried rosemary, crushed
3/4 paprika
1/2 freshly ground black pepper

Directions

Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl, then pour over the chicken. Cover and cook on low until the chicken is tender, about 7-9 hours. Remove from heat and serve.