Ingredients
6 chicken breasts (boneless and skinless)
salt and pepper to taste
1/2 c. dry white wine
1 can cream of mushroom soup
1 (8 oz.) can mushrooms, sliced and drained
Method
Sources
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Grow shiitake on a log — fresh shiitake in your kitchen
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place the chicken breasts in the slow cooker. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover and cook on low for 7 to 9 hours.