Prep time: 10 minutes
Cook time: 8 hours
Serves: 4 to 6
Dennis M. Sill of Sacramento has been looking for quick and easy recipes to prepare now that he is on his own. Our readers have been generous in sharing their recipes.
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This one is from Sabrina Beauchamp of Turlock. It uses a slow cooker and a can of soup.
Beauchamp says the sauce is yummy and the chicken falls off the bones.
She also says the dish tastes better the next day; in fact, you can freeze the leftovers and enjoy the meal again at another time.
4 to 6 chicken breasts, including bones and skin
16 ounces sour cream (may use fat-free)
1 can cream of mushroom soup
Arrange chicken breasts in a slow cooker to fit. Mix sour cream and soup together in a bowl. Pour over chicken and sprinkle top with paprika.
Cover and cook on low for eight hours.
Serve over a bed of rice, if desired.
Per serving, based on 6 servings: 348 calories; 31 grams protein; 7 grams carbohydrates; 21 grams fat (12 saturated, 6 monounsaturated, 3 polyunsaturated); 103 milligrams cholesterol; 469 milligrams sodium; 0 fiber; 0 sugar; 56 percent calories from fat