6 boneless chicken breast halves
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
2 teaspoons garlic powder
a bit of Mrs. Dash
1 Tablespoon curry
small bag of California Blend veggies


Spray the crockpot with non-stick spray. Add the chicken. In a medium sized bowl add all the ingredients except the veggies and stir until one solid color. Pour mixture over chicken. Cook on high in the crockpot for three hours. Add veggies. Cook on high for 30 minutes. Serve over rice. Salt and pepper to taste.

This recipe was a success with our picky eaters for the most part. Korbin insisted on having rice on one part of his plate and the chicken and sauce on another so he didn't really get the full effect. He can be hard to cook for because unless it is Nutella or Tacos, he eats very little.

We had one problem with making this recipe. Becca turned on the crockpot on high and set the timer, but forgot to plug in the crockpot so the first 30 minutes or so we thought it was cooking it wasn't. I guess we have to add plugging in the crockpot to our list of directions so we don't forget it again and have to start the timer over again.

As always, we hope you try the recipe and let us know what you think. This recipe would easily lend itself to leftover or perhaps even freezer cooking. Maybe decrease the chicken to three pieces and cut all othe ingredients by half and put in a gallon freezer bag (minus the veggies)

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