6 boneless, skinless chicken breasts
1 can cream of mushroom soup (condensed)
3/4 C evaporated milk
1/4 t garlic salt
1/8 t paprika
1/4 C parsley, fresh chopped, optional
Place chicken in greased 4 to 6 quart slow cooker. Mix together sop, milk and seasonings. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings. Serve with brown rice and vegetable.
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