A few weeks ago, I had a very busy Friday ahead of me so I was looking for an easy breezy way to cook chicken breasts for Shabbos. I found a recipe for Crock Pot Chicken Breasts via cooks.com that seemed simple enough. Throw a few chicken breasts in the crock pot, pour in some sauce and let it cook all day.
I was sold. I started gathering up ingredients and quickly discovered that I didn’t have a few of them (white wine, can of mushrooms) and that one in particular was not going to work with my kosher chicken dish – cream of mushroom soup.
Growing up, we used cream of mushroom soup for just about everything. My mom had several recipes that called for this staple in our home – my fav being the Chicken and rice bake – but I’ve yet to find a kosher cream of mushroom soup so I had to do some substituting.
I ended up using a Portabella Mushroom soup from Imagine instead but knew we were missing out on the creamy, delicious goodness that comes from the “dairy” side of the kitchen.
Even with all the missing ingredients, my family still enjoyed the chicken breasts and they were one of our leftovers that was actually eaten up before I had to throw it out. So I decided to give the recipe another try this past week with the actual ingredients called for but wouldn’t you know it, when I got ready to add the chicken breasts, I realized I’d actually pulled chicken legs out of the freezer instead of breasts … oh well, we’re having chicken legs for dinner tonight. Here’s how it went down:
- 3 lg. boneless, skinless chicken breasts, split (I used about 10 Chicken Legs)
- 1 (10 3/4 oz.) can cream of mushroom soup (I used Creamy Portabella Mushroom soup from Imagine mixed with about ¼ or ½ cup of pareve Rich Whip topping)
- 1 large onion, chopped (I used ½ onion)
- 3 cloves garlic, minced
- 1 (4 oz.) can mushrooms
- 1/2 c. chicken broth
- 1/4 c. white wine
- Salt and pepper
Layer chicken breasts in bottom of crock pot. Salt and pepper to taste.
Combine soup, broth and wine (and pareve Rich Whip). Bring to a rapid boil and pour over chicken.
Drain mushrooms and put on top. Add garlic and onions.
Set Crock-Pot on high for 30 minutes; reduce heat to low (not keep warm) and cook for 7 to 9 hours. Stir before serving.
I served over rice and the chicken legs really were delicious. The chicken melt was so tender that it just fell off the bone. I’m going to give it a whirl next week with Chicken breasts. Such a great taste and so easy. Enjoy!
Happy Kosher Treif Cooking!