- November 25, 2006 at 1:52 am #237957
Creamy Crockpot Chicken
4 b/s chicken breast halves, cut into cubes and dredged in cornstarch or flour
(shake off excess)
2 cans (10-3/4 ounces) cream chicken, mushroom, broccoli or celery soup
1 cup celery, diced
1-1/2 cup carrots, diced or sliced
1 to 1-1/2 cup milk
2 to 3 cups frozen peas, thawed
garlic powder, salt, pepper, curry powder and ground ginger, to suit tastes
Add all ingredients except peas and milk to crockpot. Stir to mix
well. Cook on LOW 4 to 6 hours. Turn setting to high, add milk and thawed peas.
Stir until mixed smoothly (cross between gravy and stew consistancy) . Cook on
HIGH another 1 to 2 hours until heated through. YIELD: 4-6 servings
Rachael’s Recipe Notes:
Tastes great served over hot cooked rice, noodles, biscuits, dinner rolls or
buttered toast points.
- November 8, 2008 at 1:40 pm #403115
This sounds great! Thanks for sharing!
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