Cheese Crock Pot Chicken
Yield
6 servingsPrep
20 minCook
8 hrsReady
8 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breasts
skinless, boneless |
|
2 | each |
soup, cream of chicken
cans |
* |
1 | each |
soup, cream of cheddar
can |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
1/4-1/2 | cup |
sherry
cooking |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breasts
skinless, boneless |
|
2 | each |
soup, cream of chicken
cans |
* |
1 | each |
soup, cream of cheddar
can |
* |
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
sherry
cooking |
* |
Directions
Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in crockpot. Mix undiluted soups and pour over chicken. Cook on low all day. About 30 minutes before serving, add sherry, and stir well. Cook remaining 30 minutes.
Serve over rice or noodles.
Note: Leftovers both freeze and reheat well. The "sauce" to this is incredibly good.