Ingredients
- 1 Pint of Baby Bellas (or equivalent in sliced portabella mushrooms)
- 1.5 – 2lbs Boneless Chicken Tenderloins or Sliced Chicken Breast
- 1 Can of Cream of Chicken Soup
- Salt & Pepper to Taste
Instructions
- Place chicken in the bottom of slow cooker, evenly dump the mushrooms on top and then cover with the cream of chicken soup. Sprinkle desired about of salt and pepper on top. Cook on high for 4 hours or low for 6 hours. Do a taste test to determine if your dish could use a little more salt & pepper. Enjoy!
