I tried this recipe only once, and it was a disaster. I’ve
no one to blame but myself. I assembled it in the slow cooker, plugged it in
and turned it on, then left in a hurry, FORGETTING TO PUT THE LID ON. I'm not a fan of food poisoning, so I tossed it. But I’m saving the recipe here, because
I want to try again when I’m less distracted:
Slow Cooker Artichoke Chicken
10.5 ounces condensed cream of mushroom soup
16 ounces cream cheese, softened
9 ounces frozen spinach, thawed and drained
14.5 ounces artichoke hearts, drained
1 tablespoon garlic, crushed
1 cup shredded mozzarella or parmesan
3 pounds boneless, skinless chicken breasts
Place chicken in slow cooker. In a bowl, stir together
remaining ingredients, pour over chicken. COVER and cook on low 4 to 5 hours.
Serve warm over freshly cooked penne, with a nice tossed salad.
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