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Slow Cooker Chicken Parisienne

Reviewed: Oct. 28, 2009
I seldom use canned soup in anything, but I love this dish! I use the roasted garlic cream of mushroom soup, fresh mushrooms sauteed in butter, 1/2 a cup or so of chopped onion and I quickly brown the chicken breasts (cooks faster if you do this). Clean up is easier if you whisk all the sauce ingredients together in the crock pot and simply add the chicken. Garnish after plating with chopped fresh herbs (I use chives, thyme, or tarragon) and a sprinkle of paprika to improve the bland appearance. Save the left over sauce! I mix it with browned hamburger, some frozen peas and carrots and chopped fresh dill. Serve over mashed potatoes for a super quick and delicious Shepard's Pie.
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