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CROCK POT CHICKEN BREASTS 
3 lg. boneless, skinless chicken breasts, split
1 (10 3/4 oz.) can cream of mushroom soup
1 large onion, chopped
3 cloves garlic, minced
1 (4 oz.) can mushrooms
1/2 c. chicken broth
1/4 c. white wine
Salt and pepper

Layer chicken breasts in bottom of pot. Salt and pepper to taste.

Combine soup, broth and wine. Bring to a rapid boil and pour over chicken.

Drain mushrooms and put on top. Add garlic and onions.

Set Crock-Pot on high for 30 minutes; reduce heat to low (not keep warm) and cook for 7 to 9 hours.

Stir before serving. Serve over rice or noodles.

Serves 2.

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 Rating: 4.7 / 5 - Reviews: 5
Aug 6, 2:38 PM
Julie (Iowa) says:
Jun 16, 3:05 AM
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Sep 26, 8:01 AM
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Oct 4, 12:17 PM
Sean (Alberta) says:
Dec 11, 8:51 AM
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