Slow-Cooked Chicken Breasts with Mushroom & Rosemary Sauce
"This is a super simple dish yet it's fancy enough to serve to company. They don't need to know that you threw it all in the Crock-Pot before work... Set it and forget it! Try serving this over buttered parsley egg noodles and a side of broccolini. A tasty and satisfying one-pot meal doesn't really get any easier than this...."
INGREDIENTS
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4 large or 6 small chicken breasts, trimmed of skin and fat
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2 cups sliced mushrooms
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Two 15-ounce cans low-sodium, low-fat cream of mushroom soup
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½-¾ cup white wine or chicken broth
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1 1/2 teaspoons garlic salt
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1 1/2 teaspoons dried rosemary, crushed
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3/4 teaspoon paprika
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1/2 teaspoon freshly ground black pepper
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