This is my family’s new favorite chicken recipe. I actually modified it a little because I didn’t have all the ingredients on hand and I didn’t want to run to the store. I use slow cookers a lot for dinners. It’s convenient and makes for fast dinners if we’re on the go that evening.
Here’s my version:
1 envelope Hidden Valley Italian salad dressing
2 cups sour cream
10 ¾ oz. can cream of chicken soup
6 boneless, skinless chicken breast halves
Combine salad dressing, sour cream, and cream of chicken soup in crock-pot. Add chicken, pushing it down so it is submerged in the sauce. Cover. Cook on Low for 8 hours. Serve over rice or noodles.
Here’s the original recipe if you’d like that instead:
1 envelope dry onion soup mix
2 cups sour cream
10 ¾ oz. can cream of mushroom soup
6 boneless, skinless chicken breast halves
Combine soup mix, sour cream, and cream of mushroom soup in crock-pot. Add chicken, pushing it down so it is submerged in the sauce. Cover. Cook on Low for 8 hours. Serve over rice or noodles.
My family likes the modified version better. It’s so yummy, especially on a snowy winter day!
Have a wonderful weekend!
I’m in Cedar City and St. George this weekend. We’re going to the St. George Parade of Homes tomorrow. I’m so excited I can’t stand it. I will have tons of pictures for you later this week. I’m ready to be impressed and inspired by these gorgeous homes.
