Recipe by OBXcat
"This recipe using only three chicken breasts is very economical and super delicious! My kids love it and they are extremely picky. The chicken just melts in your mouth and is so flavorful! Garlic bread and salad goes well with this meal. I always taste before serving so I will know what, if anything more, I need to add such as Parmesan, Italian dressing, or milk if it's too thick, etc."
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ground black pepper
skinless, boneless chicken breast halves
1 (10.75 ounce) can
cream of mushroom soup
Italian salad dressing
grated Parmesan cheese
1 (8 ounce) package
angel hair pasta
I made this exactly as written (except for the malt vinegar, which I did not have on hand) and it was devoured by four picky eaters, all with different tastes! The dish was easy to make, and although the spices and ingredients don't sound like they'd go together -- they do! The sauce was thick, rich and creamy, the chicken tender and juicy. I took the breasts out to shred, gave the sauce a good stir, and then placed the shredded chicken back into the crockpot on low while I made the pasta and side dish (green beans with grape tomatoes in a touch of Italian dressing). Thank goodness -- a new staple that every one can agree on! Thanks!
This is actually, the first review (regarding a recipe) I've ever written. They say "Don't judge a book by it's cover", but in this case, I really should have! I FOLLOWED IT TO A T!!!! I eventually had to skim out all (of what I could) the sauce. It was sooooo BITTER! I'm assuming, it was the Italian dressing, and I LOVE Italian dressing! (I could literally drink it!!) I did, however; leave out the malt vinegar (simply because I had none on hand) and that might have ACTUALLY worked in my benefit. Anyways, hope this helps, but I will NOT EVER be making this again.
I have to agree, you don't think these spices would work, but it totally does! Followed this recipe by the book, and it turned out perfect. The whole family loved it!
Made this last night and it was very good and thanx OBXcat! I left out the malt vinegar and used 8 boneless/skinless thighs instead of the breasts. I made a casserole with it using egg noodles. 2 hours on "high" and 2 hours on "low" was perfect. Wife said a bit salty but delicious (she has her own salt-lick) so it was a bit much for me (but still edible) and still good. Also used 2 cans mushroom soup. Next time will use thighs again and use 2 cans of low sodium soup. Will also delete the tsp salt as I believe there is enough in the salad dressing (salt is one thing that you can always add on your plate for those with salt-lick fetishes). This is a keeper as noted and hope you may find this helpful.
Made this recipe as written except I cooked it 3 hours on high in the crockpot because of time. Turned out great! Sauce is wonderful. Thanks for this deliciously easy recipe.
When I first read this recipe, I thought the spices on the chicken were a very odd combo. This made me think this dish would be either amazing or terrible. It was amazing! The only change I made (accidentally) was I used cayenne pepper instead of peprika (whooops!), which gave it a really good kick. It was tamed down by the sauce and the pasta, so it wasn't overwhelming (this is coming from someone with a low tolerance to spicy foods!). Very very yummy!
Omit the salt. Everything else has salt already in it, the soup, the dressing, the parmesan, etc. We found it waaaaay too salty. But the flavors were really yummy. Instead of the malt vinegar I used a bit of prepared balsamic vinegar dressing along with the Italian (I used zesty Italian) and instead of breasts I used boneless, skinless thighs. I don't think chicken breasts belong in the slow cooker. I would definitely make it again without the salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Melt-in-Your-Mouth Slow Cooker Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 225
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