My eldest daughter Tiffany, the mother of two children, ages 23 months and 4 years, also works full-time in child care center. So, she's a pretty busy wife and mother. She recently tried this recipe and posted it on her myspace blog. My younger daughter, Holly, (mother of a 16 month old, and also working outside the home) saw the post and suggested that I post it here. I haven't tried it, but if Tiffany likes it, I'm sure it's good.
I personally like crockpot recipes....dump the ingredients into the pot in the morning and then forget about it. Go about your daily business and come home to a already-cooked meal. One word of warning (learned from personal experience)....make sure the crockpot is PLUGGED IN before you leave the house....somehow, the food just doesn't cook if it's not and you have to make something else for dinner (not to mention throwing away a really nice looking pot roast).
Leave a comment about one of your cooking disasters and be eligible for my monthly drawing for a really cook prizes.
Cheesy Slow Cooker Chicken (Crockpot Recipe)
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt, black pepper and garlic powder to taste
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 3/4 ounces) condensed Cheddar cheese soup, undiluted
Chopped fresh parsley (optional)
Hot cooked pasta (your choice, I like the rotini with it)
1. Place 3 chicken breasts in Crockpot slow cooker. Sprinkle with salt, pepper and garlic powder. Repeat with remaining 3 chicken breasts and seasonings.
2. Combine soups in medium bowl; pour over chicken. Cover; cook on LOW for 6 to 8 hours or until chicken is tender.
3. Sprinkle with parsley, if desired. Serve over pasta.
** Yields 6 Servings**
Note: This sauce is also delicious over rice or mashed potatoes.
****Tiffany gave this recipe 5 stars, saying the flavor is wonderful and the chicken is really tender.****
Anna Kathryn Lanier