Today's recipe is for a nice, easy, and good for you meal. This one is for the crock pot, so it is perfect when you want to avoid the oven in Summer heat, or you have little time at home before you need to hit the baseball diamond. Want to spend the day at the park and have dinner ready when you get home? Try this one, you won't be disappointed! And, on top of the convenience, it is good for you. It only has 154 calories and 4.7grams of carbs per serving (one breast halve).
You will need;
4 boneless, skinless chicken breast halves
1/4 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1/4 teaspoon paprika
4 ounces of a 10.75 ounce can (condensed) cream of mushroom soup
4 ounces of a 10.75 ounce can (condensed) cream of celery soup
1 tablespoon and 2-1/4 teaspoons dry sherry
1 tablespoon and 1 teaspoon grated Parmesan cheese
*for a bit of spice you may add red pepper to taste.
**You may also add a medium diced onion if desired.
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. Add diced onion if desired.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Stir well, then pour the mixture over the chicken breasts and sprinkle in the grated Parmesan cheese.
Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.
You may serve over a bed of noodles or rice if you wish, but to keep the carbs low I just serve with a salad, a steamed vegetable and half of a small baked potato. However you serve it, I hope you enjoy it!