Tonight’s dinner is just a classic slow cooker meal.
Layer your ingredients, pop the lid on, let it cook all day, make some rice, dish out on plates, serve and enjoy.
This is a staple recipe that you’ll use over and over again.
Bonus…you can use pasta, quinoa, or any other grain you like instead of the rice.
This recipe serves four.
1 pound of chicken breasts
1 (10 oz) can cream of mushroom soup
about 2 cups of fresh, chopped mushrooms (I used Portobello mushrooms)
1 (1 oz) packet of dry ranch seasoning
1 cup of chicken stock or water
about 3-4 cups of prepared rice for serving
chopped green onions for garnish
In your slow cooker, layer in your chicken, mushroom soup, mushrooms, dry seasoning and stock. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. When you’re ready to serve, remove lid and shred chicken up right inside the slow cooker with two forks.
To serve, add cooked rice to each plate and then ladle your mushroom mixture on top. Garnish with chopped green onions.
That’s it! Dinner is simple and dinner is done!