I was recently talking to a friend about recipes and dinner ideas and she shared this great recipe with me. I knew as soon as she started describing it that it would be something my family would like. I prepared it last night, and just as I expected, it was a hit! I love that it cooks in the crock pot all day! I had a lot to do yesterday, so it was nice to come home to a dinner that was essentially ready and waiting. I fixed a nice green salad to go with it.
Thanks Angel for the great recipe! With her permission I’m sharing it with you. Enjoy!
Use as many chicken breasts as you normally would for your size family (I used 4), place them in the crock pot and cover them with cream of mushroom soup, approx. 2-3 cans. You can thin out the soup mix with a bit of chicken broth or milk. I used 2/3 a can of chicken broth. Add in some salt, pepper, italian seasoning, and red pepper flakes. Cook over low heat for 6-8 hours or over high heat for 4-5 hours. Just before serving stir in a couple tablespoons of sour cream. Serve over buttered egg noodles.