Slow Cooker Chicken Supreme

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#56131

Never have dry or boring chicken again! The secret to moist chicken is slow cooking in a cream of mushroom soup. Once done, top with provolone, which provides a nice subtle hint of salty goodness.

serves/makes:

ready in:
2-5 hrs

1 review

ingredients

2 slices bacon
6 chicken breast halves, boneless and skinless
1 jar (4 ounce size) sliced mushrooms, drained
1 can (10 ounce size) cream of chicken soup
3 ounces sliced Swiss cheese

directions

Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove the cooked bacon and let drain on paper towels. When cool, crumble and set aside in the refrigerator.

In the bacon drippings, cook the chicken on both sides over medium heat until browned, about 5 minutes.

Place the chicken in the bottom of the crock pot. Top with the mushrooms.

Pour the soup into the skillet and cook, stirring, until heated. Pour the soup over the mushrooms.

Cover the crock pot and cook on low heat for 4 hours or until the chicken is cooked.

Evenly place the cheese slices over the chicken. Sprinkle with the reserved bacon.

Turn the crock pot heat setting to high. Cover the crock pot and cook for 15 minutes or until the cheese is melted.

Serve hot.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

223 calories, 8 grams fat, 3 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.

reviews & comments

1maryfoodie REVIEW:
October 9, 2014

Only change I made was to use fresh sliced mushrooms. It was quite good for such a simple dish.

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