I happen to have a strong love for my slow cookers. Yes, that was plural because I own four - my husband's friends Mom is going to give me more. They all range in sizes from really small to really big. I love slow cooker meals. If I could make dinner in one every night, I would. My husband, not so much. I tend to use mine year round. They are great in the summer when we have been out all day and I do not want to cook. Along with my love of slow cookers, I also love Gooseberry Patch books. They always have great recipes and craft ideas. One of my favorite Gooseberry Patch books is the "Slow Cooker Recipes" cookbook. I made this for dinner last night and thought it was fabulous. I did not take a picture so I copied a picture from another site.
6 boneless chicken breasts
1 to 2 T oil (I used olive)
1 onion, chopped
1/4 C fresh parsley, minced
2 10 3/4 oz cans cream of mushroom soup (I use fat free ones)
1/2 C sour cream (I use fat free)
1/2 C milk (I use fat free)
1 T nutmeg (I grate mine fresh, it is so much better)
1/4 t each dried sage, rosemary, thyme
In a skillet, over medium heat, brown the chicken n oil; reserve drippings. Arrange chicken in bottom of slow cooker; set aside. Saute onion and parsley in drippings until onion is tender. Add remaining ingredients, mix well and pour over chicken. Cover and cook on low setting for 5 hours until chicken is done. Serve over cooked rice.
I absolutely loved this. Eleanor is not into the sauce on her chicken, so I simply cut up some and served hers with the rice. For us I poured the sauce over the rice and chicken. I did not brown the chicken because I forgot to defrost it (common problem here). I have always read to add 2 hours to the cooking time when using frozen meat, however this was still done in 5 hours.