Recipe by JTWCO
"A slow cooker meal which cooks all day while you are at work, and is ready when you get home!!!"
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2 (8 ounce) jars
6 skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
This is wonderful--the chicken and dried beef go well together. I did make a few changes to the recipe:
1) I used 2 cans cream of mushroom soup, and 2 cups of sour cream (hey--I like a LOT of gravy)
2) Added a packet of Lipton Onion soup mix
3) Added a cup of shredded cheddar cheese
4) Increased the flour to 1/2 cup
Layered everything like recipe said (you don't even have to thaw the chicken breasts--I put them in frozen. After 8 hours in crock pot, everything was done--chicken very tender and sauce was great.
Served this with rice and asparagus--all I can say is this meal was terrific!!!!!!
Try this--you will really like it!
I rated this once and then came back to rate it again. I first gave it 5 stars then came back and gave it three. You see...I make this and have for years. I make it by taking regular chicken breasts and lining a 9x13 pan and mixing one can of soup and a small carton of sour cream and covering the top. Sometimes I line the bottom of the pan with "buddig" beef. (the little packages in the packaged meat aisle) At first I gave it 5 stars but then after I fed it to my family - they all thought the crockpot version was not as good as the regular oven version I make. (not sure why but it turned out much juicier in the fast method. I also wrap a slice of bacon around each piece of chicken when I am using it for company or if I have bacon in the fridge - I then bake it for 45 minutes on 400 - For me - this turns out better and the family agrees. Perhaps I cooked it too long - but I took it off way sooner than the recipe called for already - so watch the time - or it will dry it out.
I used my larger crockpot and after reading the other reviews, I changed my recipe to 2 lbs. frozen chicken, 1 1/2 C. sour cream, two cans of soup and one 4.5 oz jar of dried beef that I rinsed. The chicken was the most tender I've ever had. Leftovers were great! Will definitely make again for company.
We love this recipe! I used the packaged dryed beef found in the lunchmeat section in the grocery store; this dryed beef is not as salty as the dryed beef in the jars. I also microwaved some bacon slices (partially cooked the bacon) and wrapped the bacon slices around the chicken breasts. YUMMY!!
There MUST be a typo in this recipe. It calls for 2 oz. jars of dried beef. I used 2 2.5 oz jars and it was pretty salty. Next time I would use one small jar and layer it VERY sparingly. The recipe itself is WONDERFUL! I used frozen breasts, cooked on high for one hour then on low for 7. It was GREAT! I'm most definately use this one again!
Easy AND delicious. I will make this again and again. It's too bad nobody else has rated this. I certainly hope that doesn't mean they haven't tried it. They are missing out. Loved it.
This was a great dish even though I changed a few things. I doubled the sauce, added onion soup powder, package of sliced mushrooms, cheddar cheese, and I used 8oz of rinsed dried beef. It was absolutely delish!! I served it with a side of wild and long grain rice, and green beans. This one's a keeper!!!
I couldn't get dried beef, so I subsituted for fried bacon and cut them up into bits.
I added 1 can of cream of mushroom & potatoe & 1 can of cream of chicken - love gravy! Added roasted garlic - 1 tablespoon and 1/2 cup of dry sherry. Simple recipe and variations of this recipe can be done. Thank you :)
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Continental
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 126
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