Saturday, March 1, 2008

Crockpot Portobello Chicken

4 to 5 pieces boneless/skinless chicken breasts (or even Tyson Chicken Tenders)
Portobello Mushrooms, sliced, I usually use 2 packages
1 tsp garlic powder (or to taste)
salt and pepper to taste
curly or elbow noodles, cooked (about 2 1/2 cups dry)

Grab your crock pot and throw in the frozen chicken, sprinkle it with the salt, pepper and garlic. Add the mushrooms and leave it alone. If you do this in the morning before work place it on low and cover. On low you can cook it as long as 9 to 10 hours, the meat will be very tender. If you're short on time you can raise the heat to high, but it will taste better slowly cooked. No need to add any liquid, it will make it's own. When you're ready to eat cook the noodles and serve the chicken with the broth on top.

- Mel's Recipes

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