Slow Cooker Chicken With Leeks and Mushrooms |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 4 |
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Inspired from Sandra Lee's Turkey with Leeks and Mushrooms, found in her Semi-Homemade Slow Cooker 2 cookbook. This is an easy and flavorful meal served over rice with a side salad. Ingredients:
1 lb boneless skinless chicken breast |
2 leeks |
1 (1 1/8 ounce) package mushroom gravy |
1/2 cup water |
1 (14 1/2 ounce) can cream of mushroom soup |
8 ounces sliced mushrooms |
salt |
pepper |
Directions:
1. Slice leeks, white part only, width-wise in rounds. Separate and soak in a bowl of water to clean.
2. Place clean leeks and mushrooms in slow cooker.
3. Rinse and pat dry chicken, season with salt and pepper, and place on top of veggies in slow cooker.
4. In a small bowl, mix water, soup, and gravy mix and stir until smooth.
5. Pour mixture on top of chicken.
6. Cook on low 3 1/2 to 4 1/2 hours.
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