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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 429.4
  • Total Fat: 5.6 g
  • Cholesterol: 145.5 mg
  • Sodium: 703.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 59.9 g

View full nutritional breakdown of Crock Pot Creamy Garlic Chicken calories by ingredient
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Crock Pot Creamy Garlic Chicken

Submitted by: KALAKI99

Introduction

Creamy and delicious. Dieters dream! Creamy and delicious. Dieters dream!
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken breasts

    1 can of Campbells 98% fat free cream of chicken or cream of mushroom soup

    1 can of Swansons 99% fat free chicken broth

    1 8 oz. container of Breakstones fat free sour cream

    3 Cloves of fresh garlic (pressed)

    1/4 cup of diced scallions

    1/4 cup of diced onions

    1/2 cup of fresh sliced mushrooms

    1.5 tbsp of black pepper

    1 cups of Minute Rice whole grain brown rice (1 cup equals 2 cups cooked) 1/2 cup serving per person.


Directions

Mix pepper, scallions, onions, and mushrooms with cream soup and chicken broth.

Place 1/2 of the cream of chicken or mushroom soup mixtrue inthe bottom of the crock pot.

Add chicken breasts.

Add remaining cream soup mixture on top of the chicken.

Cook on low for 6-8 hours.

Add sour cream to crock pot and stir. Replace lid for 10 minutes.

For Minute Rice brown rice, follow directions on box.

Serve crock pot creamy chicken over rice.

Makes 4 servings. Just add more chicken and rice for more servings. There will be plenty of gravy to go around.

You can substitues the cream of chicken soup for cream of mushroom if you prefer. One works just as well as the other.

Number of Servings: 4

Recipe submitted by SparkPeople user KALAKI99.






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Member Ratings For This Recipe

  • I used nonfat plain yogurt instead of the sour cream and it tasted great as well. This was very tasty and filling. I would definitely make this again. - 8/7/08

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  • I will be trying this recipe this week--it sounds yummy-even for picky eaters! - 1/16/08

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