Crockpot Chicken & Mushrooms

Simplicity has its perks. This recipe is the definition of simple: 2 ingredients; you don't even have to defrost the chicken! Doug said we should try something easy this week since things have been a bit crazy in the Martin household with the holidays and all. That said, this was a pretty blah recipe. It was a good suggestion and edible (always a plus), but unless it got some pep added to it, I probably wouldn't make it again.

• 6 boneless, skinless chicken breasts, frozen
• 2 cans cream of mushroom soup
• rice (jasmine or brown preferred), optional, for serving over

Place frozen chicken in the crock pot and pour the soup over the top, covering the chicken as best you can. Heat on low for 6-8 hours. Cook rice according to your preference and serve with chicken.

NOTES: By cooking the chicken in the crock pot, it makes the chicken very easy to shred. I'd be curious if someone could come up with one or two more ingredients that could be added and then mixed in with the rice to make it more of a stew. Let me know what you come up with!

Serves: 4
Prep Time: 5 min
Total Time: 6-8 hours

Recipe from Doug Martin