EASY CREAMY MUSHROOM CHICKEN
- 3-4 chicken breasts
- 1 can cream of chicken soup
- 1 pint portobello mushrooms, sliced
- seasoning to taste (optional)
- Slice about 1 pint of portobello mushrooms.
- Place 3-4 thawed chicken breasts into your slow cooker.
- Evenly place the sliced mushrooms on top, and then dump in 1 can of cream of chicken soup.
- Cover and cook on LOW for 6 hours (or HIGH for 4 hours if you’re short on time).
- Serve with rice and/or a side of salad.