3-Ingredient Creamy Mushroom Chicken Directions:
Lightly coat a 5–6 quart slow cooker with nonstick spray.
Arrange the chicken breasts in a single layer in the bottom of the slow cooker, slightly overlapping but not stacked.
Scatter the sliced mushrooms evenly over and around the chicken.
Spoon the condensed cream of mushroom soup evenly over the top, spreading to fully coat the chicken and mushrooms. Do not add liquid.
Cover with the lid and cook on LOW for 5 hours or on HIGH for 3 hours, until the internal temperature of the chicken reaches 165°F.
Gently stir the sauce to combine the soup and cooking juices into a smooth gravy while keeping the chicken pieces intact.
Serve 1 chicken breast topped with approximately 1/2 cup mushroom gravy per portion.
WW Points Calculation
Boneless skinless chicken breast (3 lbs) – 0.00
Campbell’s Condensed Cream of Mushroom Soup (2 cans) – 22.00
Fresh brown mushrooms – 0.00
Points Information:
Total Points: 22.00
Servings: 6 servings (1 chicken breast + 1/2 cup gravy each)
Points per serving: 3.67
Nutrition Information
Calories: 290
Fat: 7g
Protein: 42g
Carbohydrates: 8g
Sugar: 2g
Sodium: 780mg
I'm waiting for your comments! Enjoy!
