Chicken Delicious

This is the slow cooker recipe your mom probably made in the 80s, and there’s a reason it never went out of style.

Chicken breasts swim all day in a luscious sauce made from cream of mushroom soup, cream of celery soup, and a splash of dry sherry that adds just enough sophistication.

The Parmesan on top melts into the sauce and creates these little savory pockets of cheesy goodness.

Come home after a long day, and the whole house smells like Sunday dinner. Spoon it over fluffy rice, and you’ve got comfort food that practically made itself.

Pro Tips

• Use dry sherry, not cooking sherry. Cooking sherry has added salt and a tinny flavor. A decent bottle costs about the same and tastes worlds better.
• Don’t lift the lid during cooking. Every peek lets heat escape and adds 15-20 minutes to the cook time.
• Thaw chicken completely before adding to the slow cooker. Frozen chicken won’t cook evenly and can stay in the danger zone too long.
• Shred it at the end for a different texture. The chicken will be so tender it falls apart with two forks, and the shredded meat absorbs even more of that creamy sauce.
• Make extra sauce by adding another half-can of each soup. It’s all about that gravy when you’re serving over rice.