1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp lemon-pepper seasoning
6 chicken breasts
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup(8 oz) sour cream
1/2 cup chicken broth
1/2 pound fresh mushrooms sliced
Combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker.
In a bowl, combine the soup, sour cream, and broth; stir in mushrooms. Pour over chicken. Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees. Thicken the sauce if desired.
So, that's it! And...as you can see from the picture, I boiled up some noodles and heated up some green beans. Also, as usual, I tailored the ingredients to my tastes. We are a salty family, so I always do my own thing...garlicy salt (and celery and milk..a couple other things). Yum. It turned out great. I didn't thicken the sauce...if I'd had some friends over, I might have, but it was a very informal family meal...but oh, so yummy!
Again Jenni, thanks for the fun contest/incentive. I've really enjoyed cooking lately.