Description: Not gourmet, but quick and easy and sort of a comfort food for me. :)
Date Added:
November 16, 2005
Season:
Category:
Crockpot
Prep. Method:
Calories:
Dish Type:
Serves:
0
Cuisine:
American
Prep. Time:
Ingredients:
2 frozen boneless skinless chicken breasts
baby carrots
potatoes -- peeled and chunked
1 can cream of chicken soup
1/2 can water
frozen broccoli flowerets (see notes)
Directions:
Spray bottom of crockpot or West Bend slow cooker. Put in chicken breasts and season as desired (I used Tony's cajun seasoning, garlic powder, onion powder, salt and pepper). Put in desired veggies - I use baby carrots, chunks of peeled potato and frozen broccoli. Add undiluted cream of chicken soup and some water (may need to use less if using frozen veggies). I used about 1/2 of a soup can. Season more as desired (I added more seasonings and also a dash of red pepper about half way through cooking, mine was almost spicy). Cook on setting 4 on the West Bend for 3-4 hours, then turn down to low as soon as chicken and veggies are cooked through.
Bake biscuits and serve over biscuits, if desired. This makes is sort of like an upside down chicken pot pie.
Stacy's Notes - Made this November 2005. I used fresh carrots and potatoes but frozen broccoli flowerets. The broccoli was very cooked, almost mushy, by the time I turned it down. Next time, add frozen broccoli about half way through cooking so it won't break down so much. I baked a small can of biscuits in my toaster oven and served the chicken mixture over biscuits.
)
