This recipe is a renovation of a recipe we’ve been working for several years, acquired from a recipe swap online with some fellow moms. The original recipe (which we modified for our needs) relied on cream of mushroom soup and canned mushrooms. Well, that works…but only for so long. The kids seem to prefer fresh mushrooms to canned (no argument from me) and the response to the chicken itself has only ever been tepid, where the little ones are concerned.
So, when dh suggested that we make the usual recipe, I balked and asked if anyone minded if I switched things up. Thankfully, I have a patient family that’s willing to endure my experimentation. After all, we humans are learning machines and I try to incorporate what I’ve learned works (and remove what doesn’t).
As luck would have it, this overhaul worked out splendidly! The flavor factor increased exponentially, and the acceptance rate from the kids went up by quite a bit. For example, dd usually picks at her “no thank you helping” of chicken, and this time out she asked for seconds: both the first night we had the dish AND the night when we served it as leftovers. This is a very good sign. Our ds did great with the mushrooms, so this is definitely a win in my book. It also doesn’t hurt that this recipe requires almost no prep time; I purchase mushrooms pre-washed and pre-sliced to save time, and that always works wonderfully.
I will note that the Healthy Request cream soup listed below is my standard answer for “cream of” soup recipes. While you can make it with a full fat/sodium/calories soup, I choose not to – and I haven’t found that the flavor lacks at all. Also, as with many of the other crock pot recipes I’ve posted, this one can cook longer. I had this one in the crock for about 11hrs, and it wasn’t overcooked or dry. So, consider the cook times below the minimums and know that you can go longer without things going awry.
Prep Time: 5 mins
Cooking Time: 6-8 hrs on LOW, 3-4 hrs on HIGH
2 cans Campbells Healthy Request Cream of Chicken Soup
4 Tb dijon mustard
8 oz water
16 oz washed & sliced mushrooms
1-1/2 lb boneless, skinless chicken breasts (4 breasts, approximately 6oz each)
Non-stick cooking spray
Make it Happen
1. Coat the inside of a 4qt crock pot with non-stick cooking spray.
2. In a bowl, stir to combine the soup, mustard and water.
3. Place the chicken in the crock pot, then pour half of the mixture from the bowl on top of the chicken.
4. Place the mushrooms in the crock post and pour the remaining half of the mixture from the bowl on top.
5. Cover and cook on LOW for 6-8 hrs or on HIGH for 3-4 hrs.
6. Serve immediately, over rice, butter noodles or pasta.