Creamy Chicken and Carrots


  • 2 boneless skinless chicken breast halves (6 ounces
  • ½ pound fresh baby carrots, cut in half lengthwise
  • 1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked rice, optional

Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired. Yield: 2 servings. Originally published as Creamy Chicken and Carrots in Cooking for 2 Winter 2006, p18 Nu...

View full recipe at SpringPad


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