Quick and Easy crock pot chicken

If you've been reading this blog much, you have probably noticed that I do a lot of slow cooker (aka Crock pot) recipes.  Yep, that's me.  I used to be afraid of experimenting with a slow cooker...I know that's weird, but I think it's because it's magical.  Seriously, you put all this food into the crockpot, turn it on, go away; and then when you come home you have a great tasting, juicy meal ready.  It's magic! 

Well, I've gotten over my fear of experimenting and have come up with the recipe for the best tasting, juiciest chicken around!  And it is super easy!

I used a dry brine...have you seen these?  They are at most grocery stores, and are a super time saver. You can rub the brine on them and wait about 15 mins...or it can stay on longer if you have the time.  I put the dry brine on my chicken the night before, covered and put in the refrigerator, so everything was ready to go the next morning.  

Here's the recipe and steps:

4 chicken breasts with skin on and bone in...this helps keep the flavor in!

1/2 cup dry brine (you may need more depending on the size of your chicken)

1 t. paprika 

1 t. dried rosemary

2 t. black pepper

2 t. seasoned salt

1 can of cream of chicken soup

1 med onion roughly chopped

5 - 6 button mushrooms, quartered

1 - 2 cups baby carrots (or how many you want to eat...they make the side dish)

Put the brine on the chicken and let set for 15 - 30 mins (or overnight).  

Rinse off the brine and put the chicken in the crockpot

Sprinkle seasonings (paprika, rosemary, pepper and seasoned salt) over the chicken.

Pour the can of soup over the chicken, and cover with the vegetables.

Cook on low for 8 - 10 hours

 

The chicken will be nice and moist and the soup and vegetables will make a nice 'sauce' to put over the chicken.  I severed the vegetables as a side, which made it a great all in one dinner! 

Keep (slow) cooking!

Dee