Easy Crockpot Chicken

Ingredients:

• 3/4 bag frozen chicken breasts or tenders (not bone-in) (at least five pieces)
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• 1 can cream of mushroom soup
• 1/2 bottle creamy salad dressing (ranch, blue cheese, etc.)
• prepared rice or noodles

Directions:

Mix together the soup and salad dressing, and spread a small amount on the bottom of the crockpot. Add in frozen chicken breasts. Pour remaining soup mixture over top of chicken breasts.

Cook on high for one hour, then low for 3-4 hours more, or until chicken is done. Serve over rice or noodles.

This recipe works best with IQF chicken breasts, not the split or boneless breasts from the butcher or meat case. You can substitute thighs or legs, but be sure to remove the skin first. If cooking thawed meat, cooking time will be greatly reduced (by as much as half).

This can also be done in a skillet on the stove, and takes about 40 minutes or less to cook. Brown the breasts first (you can start with them frozen) then add the soup/dressing mixture and simmer under a tight lid until chicken is done.

By Susabelle from Longmont, CO