Here's another one of our absolute favorites! Crockpot dishes are such a life savor some days. This one is quick and easy to throw together and tastes delicious. We usually pair this with a spring mix salad with an olive oil dressing.
White Wine Chicken
1 (10.75oz) can condensed Cream of Chicken Soup
1 tsp dried minced onion
1 tsp dried parsley
1/4 cup dry white wine
1/4 tsp garlic powder
1 Tbsp milk
1 package mushrooms
4 boneless skinless chicken breasts (I normally just use 2 large breasts)
1. Place raw defrosted chicken breasts in bottom of crockpot,
2. In a medium bowl, mix together cream of chicken soup, milk, and white wine until smooth. Then stir in the mushrooms, spices, and salt and pepper.
3. Pour mixture over chicken. And cover. Cook on low for 5-6 hours, or high for 3-4 hours. During the last hour of cooking, take a wooden spoon and "shred" the chicken in the crockpot. Doing it during the last hour makes this super easy, the chicken practically falls apart on its own.
4. Prepare pasta according to package, we use whole wheat egg noodles. Using rice for this dish would be delicious also!
5. Serve sauce over pasta or rice and enjoy!
*Note: You don't need a ton of pasta for this dish. The sauce is super filling!
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