365 Days of Slow Cooking: Day 1: Forgot to Defrost Chicken
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Wednesday, January 28, 2009

Day 1: Forgot to Defrost Chicken

Makes 6 servings

6 boneless, skinless frozen chicken-breast halves
2 (10 3/4 oz) cans cream of chicken soup
1 (4 oz) can sliced mushrooms
3/4 tsp salt
1/4 tsp pepper

1/2 cup sour cream

Place frozen chicken in slow cooker.  Mix together soup, mushrooms, salt, and pepper and pour over chicken.  Cover and cook on LOW 7-9 hours or HIGH 4-5 hours.  Stir in sour cream.  Serve over rice. 

Since I only cook for 2 adults and one toddler I always half the recipes pretty much. I only put in one can of cream of mushroom soup. It actually turned out really well. I ended up cooking it for probably 3 hours on high. I loved this recipe because it takes no prior thought or preparation...just throw the frozen chicken breasts in and voila! I served it over rice and we steamed brocolli to go with it. I love the crockpot because I was able to make this meal the same time I made my 3 year olds lunch and then I only have to cleam up the kitchen one time!


  1. Great idea! I can't wait to get lots of good crock pot ideas from you! ;)

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  3. Karen, I read in my crockpot book to add mushrooms to recipes about an hour or so before it is done, so they don't get mushy. The same goes for green peppers. Just a little crock pot tip to pass along! :)

  4. Our family would give this recipe 4 1/2 stars! We really liked it. It only took about 5 hrs to cook. I made the entire recipe and added the sour cream at the end before serving. There was a lot of sauce and I wish I would have made more rice.

    A recommendation for your CrockPot Quest? Slow Cooker bags! No whining when the kids have dish night.

  5. We tried this tonight. I only had 5 chicken breasts, and only 1 can of cream of chicken, so I subbed one can with broccoli and cheese soup. I also added around 1/2 cup sour cream. I though 3/4 tsp of salt sounded like a lot, especially considering how much sodium soup generally has in it, so I added just a pinch. I cooked this on high for 5 hours. I served it with noodles that I boiled in chicken broth, and steamed broccoli. It got a "You should make this again" from my 5 year old, and my 8 year old (my picky child) ate all but about half of his noodles. I call that a successful meal, so we will definitely be putting this in our rotation. The only thing I will say is that the chicken seemed a little dry to me, so next time I won't put it in as long.