Crock Pot Mushroom and Onion Chicken















6 skinless, boneless chicken breasts
6 tbsp butter
1 (1oz) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated parmesan cheese
1 1/2 cups milk
2 cans condensed cream of mushroom soup
salt & pepper

1. Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
2. Lightly grease slow cooker.  Lay chicken breasts in the bottom of slow cooker.  Place one tablespoon butter on each chicken breast and pour soup mixture over all.  Season with salt and pepper to taste and sprinkle with grated parmesan cheese.
3. Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.

Tips/Tricks/Notes

The original name I found this recipe under was "Parmesan Chicken", but I decided to rename it due to the fact that the parmesan cheese isn't even tasted.  The mushroom and onion flavours jump out more then the parmesan.  I used only 3 chicken breasts since there are only 2 of us in the house and therefore 6 would be way too much food.  I did however, leave all the other ingredients the same as we always enjoy lots of rice!

My only suggestion is to not over cook this!  I cooked this on low for almost 9 hours and found the chicken was a little dry.  Overall, it wasn't the best slow-cooker recipe I have tried so far.  The chicken was nothing spectacular, just chicken, but I will probably make it again as the rice was a big hit in the house!