Monday, December 24, 2012

Creamy Nutmeg Chicken [crock-pot]


6 boneless, skinless chicken breasts
2 Tblsp vegetable oil
1/4 cup onions, chopped
1/4 cup fresh parsley, finely chopped
2 (10-3/4 oz) cans cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1 Tblsp ground nutmeg
1/4 tsp sage
1/4 tsp dried thyme
1/4 tsp dried rosemary, crushed

  • Brown chicken in skillet in the oil. Reserve drippings and place chicken in the slow cooker.
  • Saute onions and parsley in dripping until onions are tender.
  • Stir in remaining ingredients. Mix well. Pour over chicken.
  • Cover. Cook on low 3-4 hours, or until juices run clear.
recipe from "Fix-It and Forget-It" Christmas Cookbook @2010

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