Tuesday, September 20, 2011

Slow Cooked Chicken and Mushrooms

The weather is turning colder, and that make me want to use my slow cooker. I look forward to soups and stews simmering in my slow cooker. It makes cooking easy, the house always smells wonderful. This dish is one of my favorites slow cooker meals.

Slow Cooked Chicken and Mushrooms

5 chicken breasts
2 cans of cream of mushrooms soup
1 can of water
1 can of sliced mushrooms
1 onion, sliced
1 bag of egg noodles
frozen peas
Parmesan cheese

Layer chicken, mushrooms, and onions in the bottom of the slow cooker. Top with soup and water. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

Bring a bag of egg noodles to boil. Toss in a half bag of frozen peas to noodles a few minutes before the noodles are cooked. Drain noodles and peas.

Turn off slow cooker, add noodles, and toss with Parmesan cheese. Serve immediately.

Happy Cooking!


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