Crock Pot Chicken

It’s a pretty generic name, but it’s some really good stuff. And I’m surprised I haven’t added this recipe before! It’s an old stand-by from my mama’s kitchen, with a few tweaks…

3-4 large chicken breasts, frozen
2 cans cream of mushroom soup
1 packet Lipton onion soup mix
1 medium onion, sliced
1 package fresh mushrooms, washed and quartered
1/2 c. water

Put all ingredients in Crock Pot and cook on high for 3 hours, then reduce heat to low for another 4-5 hours. Stir occasionally to mix ingredients. Serve over rice or mashed potatoes.


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