Ingredients
Scale
- 6 to 8 Chicken Breast Tenders thawed
- 2 Campbell's Cream of Mushroom Soup
- 1 can of Water (1 cup)
- 1 teaspoon Basil
- 1 teaspoon Oregano
- 6 to 8 cloves of garlic whole
- 1 Onion cut into medium strips
- Fresh Ground Pepper
Instructions
- Thaw the chicken
- Mix together soup, water, basil, oregano and garlic
- Put the soup mixture in the Crock Pot, add the chicken and turn over to coat with the sauce.
- Next, add the onions and mix around,
- Optional add some fresh ground pepper on top.
- Set for 6 hours on low is best (or 3 hours on high)
- After 6 hours use a meat thermometer to make sure that the chicken is at 165° F.
- Serve over rice or noodles.
Notes
- I do not add salt to the recipe, but let each family member add salt to taste when serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Chicken Dinner
- Method: Slow Cooker
Nutrition
- Serving Size: 1 serving
- Calories: 396
- Sugar: 3.2 g
- Sodium: 145.5 mg
- Fat: 9.8 g
- Carbohydrates: 9.9 g
- Fiber: 0.6 g
- Protein: 62.7 g
- Cholesterol: 203.5 mg
