Slow-Cooked Chicken Breasts with Mushroom & Rosemary Sauce

Slow-Cooked Chicken Breasts with Mushroom & Rosemary Sauce
Staff Writer
Slow-Cooked Chicken Breasts with Mushroom and Rosemary Sauce

Heather Tallman

Slow-Cooked Chicken Breasts with Mushroom and Rosemary Sauce

This is a super simple dish yet it's fancy enough to serve to company. They don't need to know that you threw it all in the Crock-Pot before work... Set it and forget it! Try serving this over buttered parsley egg noodles and a side of broccolini. A tasty and satisfying one-pot meal doesn't really get any easier than this.

Click here to see 101 Ways to Cook Chicken

 

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Ingredients

  • large or 6 small chicken breasts, trimmed of skin and fat
  • sliced mushrooms
  • Two 15-ounce cans low-sodium, low-fat cream of mushroom soup
  • ½-¾ cup white wine or chicken broth
  • 1 1/2  garlic salt
  • 1 1/2  dried rosemary, crushed
  • 3/4  paprika
  • 1/2  freshly ground black pepper

Directions

Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl, then pour over the chicken. Cover and cook on low until the chicken is tender, about 7-9 hours. Remove from heat and serve.

Chicken Breast Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Breast Cooking Tip

Make sure to cook chicken until the juices run clear; U.S. chicken supplies are host to salmonella.

Chicken Breast Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.