Crockpot Smothered Chicken 1 Tbsp. vegetable oil 1/4 cup EACH finely chopped: onion, green pepper, celery and carrots 2 cloves garlic, finely minced 1 pound skinless whole chicken breasts or thighs (this is about 1 whole boneless skinless chicken breast) 1 package chicken gravy dry mix 2 cans (4 ounces each) button or sliced mushrooms, undrained (myself I don't eat mushrooms so I would leave this out) 1 can (12 ounces) evaporated milk salt & pepper to taste (you may not need any, since the gravy mix is salty) Directions: Heat oil over medium-high heat. Add onion, green pepper, carrots garlic and celery. Saute 2 minutes or until vegetables are crisp tender. Add chicken and cook 6 to 7 minutes per side or until browned. Add to Crockpot (at least 3 quart size). Combine mushroom gravy mix and milk. Stir into chicken mixture in Crockpot. Add mushrooms and liquid to Crockpot. Cover, set temperature to LOW and cook 6 to 8 hours. Serves 4. Rachael's Recipe Notes: Substitute 1 can (10-3/4 ounces) cream chicken or cream mushroom soup for gravy mix. Still use the evaporated milk, just mix the soup with the milk. Substitute 1-1/2 cups of skim or 2% milk for evaporated milk. It will not have the same rich flavor, but in a pinch, it will do. Serve over biscuits or rice or noodles, if desired.
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