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Portobello Chicken
This simple yet savory meal tastes like you spent hours in the kitchen.
Prep Time 7 minutes
Cook Time 6 hours
Total Time 6 hours 7 minutes
Servings 4 people
Ingredients
- 4 pounds boneless skinless chicken breasts or thighs
- 2 cans cream of mushroom soup
- 1 16 oz container sour cream
- 1 package baby Portobello mushrooms cleaned & sliced
- 2 tsp dried parsley
- salt & pepper
- 2 cups egg noodles optional; for cooking day only
Instructions
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Whisk together soup, sour cream, mushrooms, parsley, & salt & pepper to taste.
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Divide chicken into 2 gallon size freezer bags (be sure to label bags first!) Divide soup mixture into bags and make sure soup mixture covers all chicken; freeze until needed.
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On cooking day, place frozen chicken directly into crockpot. Cook on high 5-6 hours, or on low 7-8 hours.
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Optional! If desired, serve over a bed of egg noodles.