This Crock pot meal is so simple, yet delicious.
You will need:
4 to 6 slices bacon
6 boneless, skinless chicken breast halves
4 1/2 oz. sliced mushrooms, drained (opt)
1 can cream of chicken soup
6 boneless, skinless chicken breast halves
4 1/2 oz. sliced mushrooms, drained (opt)
1 can cream of chicken soup
1/2 cup milk
3 oz. Swiss cheese, sliced or grated
3 oz. Swiss cheese, sliced or grated
This is also good with cheddar cheese
1 tbsp. chopped chives (opt)
1 tbsp. chopped chives (opt)
I use Onion Powder & parsley instead
2 cups frozen broccoli florets
2 cups frozen broccoli florets
Directions:
Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. (I dredge my chicken breasts with flour before browning. (opt) Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. (opt) In same skillet, stir together soup and milk. Spoon over chicken & mushrooms. Cover; cook on low for 3 to 4 hours, or until chicken is fork tender & falls apart easily. Top mixture in slow cooker with broccoli that has been steamed in the microwave, until tender, & top with grated cheese or slices. Sprinkle with chives, or parsley. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted.