Have more things piled on your to-do list this spring? Hope you’re out and about having more fun and enjoying at least a tiny bit of warmth. As with the turn of every season, there is always some adjustment to new schedules and things to do and get used to. I’ve personally been playing around with some minimalist slow cooker dinner recipe ideas. This was the first time using Portobella mushrooms (Baby Bellas in this case) in my slow cooker, but it sure won’t be the last. I just love them cooked almost any way, but they really add a lot to this very simple recipe.
- 1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)
- 1.5 – 2lbs Boneless Chicken Tenderloins or Sliced Chicken Breast
- 1 Can of Cream of Chicken Soup
- Salt & Pepper to Taste
Place chicken in the bottom of slow cooker, evenly dump the mushrooms on top and then cover with the cream of chicken soup. Sprinkle desired about of salt and pepper on top. Cook on high for 4 hours or low for 6 hours. Do a taste test to determine if your dish could use a little more salt & pepper. Enjoy!