Crock Pot Chicken Recipe
Servings: 6
Ingredients
- 1 x 3- to 4-lb. fryer cut up, or possibly 6 chicken breast halves, with bone
- 1 x 2-oz envelope ranch dressing mix
Directions
- 1 10 3/4-Oz can condensed cream of mushroom soup 1 8-ouncepackage cream cheesesoftened1/2 c. sherrysalt and pepperto taste
- Instructions:Wipe chicken with paper towels. Cut whole roaster into pcs. Put cut-up chicken in slow-cooker. I prefer to skin it or possibly buy it skinned. (For safety reasons, experts recommend cutting a whole chicken in pcs before cooking in a slow-cooker.)
- Shake dressing over chicken pcs. Do not add in liquid. Cook on high for 3 hrs or possibly on low for 7 to 8 hrs.
- In a saucepan or possibly microwavable bowl, heat mushroom soup, cream cheese, sherry, salt and pepper till the cheese is melted. Stir to mix. Add in to slow-cooker and cook another 30 min.
- Serve over rice or possibly noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 433 | |
| Calories from Fat 287 | 66% |
| Total Fat 31.95g | 40% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.04g | |
| Cholesterol 138mg | 46% |
| Sodium 203mg | 8% |
| Potassium 346mg | 10% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.23g | 0% |
| Protein 33.56g | 54% |
