Slow-Cooked Chicken Breasts with Mushroom & Rosemary Sauce

Slow-Cooked Chicken Breasts with Mushroom and Rosemary Sauce

Heather Tallman


  • 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

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.

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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.

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