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Crockpot Chicken & Mushrooms

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I found this recipe at and thought it sounded really good. I tweaked it a little bit because I can’t leave a recipe alone. I did the calorie count using cooked rice so you could see pretty much what the full meal would cost you calorie-wise. Under 500, which is pretty good for a full meal!

4 each chicken breast, no skin, no bone, R-T-C, cut 1″ thick
salt and pepper, to taste
1 tablespoon paprika
1 can cream of mushroom soup, condensed
10 small pearl onions
1/4 cup flour, all-purpose
6 ounces mushroom pieces, canned with liquid
3 cups cooked rice

1. Rinse chicken breasts and pat dry. Cut into 1″ thick strips. Sprinkle salt, pepper and paprika on both sides.

2. Arrange chicken breasts in crockpot. Combine remaining ingredients except for rice and spoon over the chicken.

3. Cook on LOW for 6 to 7 hours, until tender but not dry.

Servings: 6

Notes: R-T-C: Ready to cook

Serving Ideas: If you prefer to serve with mashed potatoes instead of rice, it’s an easy and delicious substitution.

Per Serving (excluding unknown items): 426 Calories; 9g Fat (18.7% calories from fat); 41g Protein; 44g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 832mg Sodium.

Exchanges: 2 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1 Fat.


About Amy

Recently I came to an ugly realization–I am middle aged. I didn’t really think so but then I doubled my age and thought, “Hmmmm…some of people don’t live to that age. I must be middle age.” This epiphany came in the third quarter of my 39th year. So I am surviving middle age…it’s scary.

One response »

  1. Pingback: Marge Burkell – Yummy & Healthy Cream of Mushroom Soup Recipe!

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