This recipe has been passed down through my family for many years. It has the perfect balance of sweet and heat! You can double the sauce mixture if you prefer your beans saucy.
| Prep Time: | 10 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup cooking sherry
- 1 teaspoon minced garlic
- 1 teaspoon celery flakes
- ½ teaspoon paprika
- ½ cup grated Parmesan cheese
- 1 (8 ounce) can mushroom pieces, drained
Instructions
- Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
- Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 1091 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this! Chicken was so tender and the sauce was flavorful. I didn’t have cream of chicken soup so I used 2 cans of cream of mushroom soup. I only had an 8 oz can of mushrooms and that seemed fine. I will definitely make this again.
Full flavor Super simple fall comfort food. I made this pretty much as written. I used fresh mushrooms instead of canned, added extra garlic and celery stick, served over mashed potatoes. Will definitely make again!
Quite good! I made with breasts and thighs and I feel way too much soup was called for. Next time I would use half can of each soup for 4 chicken pieces.
The chicken came out tender, but the sauce was reduced pretty much. That was because I didn’t make a whole recipe. I think if anyone is going to cook a half or a third of a recipe, reduce the time too.
Just ok. Needs some additional spices for flavor. Chicken was super moist, though. very easy to make.
We did not care for this at all.
Like other recipes, I have had this in my recipe box for some time. So I finally made it and it was terrific. I made a few slight changes based on necessity. I had no celery flakes so I used parsley. That was fine. I only had a cut up chicken so I used that. I prefer it. The bones and the skin gave lots of flavor. and the skin just peeled away. Finally, I used fresh mushrooms even though I had the canned ones. I way prefer them and they gave this recipe a wonderful depth of flavor. I will be making this again.
Very dry, little flavor
I made this tonight and put it over egg noodles and I will absolutely make this more often. I have made many chicken recipes using canned soup and they all basically taste the same. The use of sherry I think placed this one up to the next level. I used cream of celery in place of the cream of chicken and celery flakes and a small bag of sliced frozen mushrooms instead of canned. It was a bit soupy so I may use something to thicken it up next time or try it over potatoes or rice. Delicious!
Made this last nite. My hubby loved it!!
I made it and it was very good. I got home from the store and realized I forgot the sour cream. I used a little light cream, chicken broth and white wine. I added the rosemary but it’s a pain picking it out of the dish before serving.
This recipe deserves five stars! I made a mistake and doubled the parmisan cheese. It still tasted great! I will definitely be making this again, often!
Easy dish to make. The Sherry took over a bit too much for my families taste buds. Going to make again without the Sherry.
I followed the recipe exactly. It was edible, but it smelled like vomit while cooking. My husband refused to even eat it based on the smell, and went out for takeout. I was adventurous and gave it a try – and it tasted “okay”. The meat turned out nice and tender. The flavor just wasn’t super. I probably won’t make this one again.
Husband loved this! Halved the recipe because there is just two of us. Chicken was moist and sauce was very tasty. I served over store bought noodles. Since there was less chicken it was done in less time. Very good!
Great! I tweaked a bit but followed the main steps. This is an excellent recipe! Used white wine vs. sherry, added 3 fresh cloves garlic and a med. onion (sautéed in garlic with garlic canola oil), 2 cans mushrooms and used rosemary. For the Parmesan, I used 1/4 c pecorino and 1/4 c shredded asiago. Then I topped the chicken with mozzarella 1/2 hr before we ate. Served over brown rice with Brussel sprouts
I added onion powder and a little oregano. For some odd reason, I’m out of paprika but I didn’t know it till now. So, I left it out. I also cooked it on high for the last 2 hours to have it done dinner. This was great. The chicken fell apart in the crock pot. This is a busy day go-to keeper.
Very good meal. Basically just like a creamy chicken marsala. Big hit at dinner over egg noodles.
BTW, celery flakes are sold thru Amazon. I added a cup of celery, used celery soup, added a tsp. of chopped garlic, a pkg of Italian dressing, When almost done add a block of cream cheese, cook for about 15 min or when it is softened it is ready to put over rice or noodles. Tonight I am putting it over sweet potatoes!
I made this recipe today and was very impressed. Super easy and very rich. Had to use sherry wine vinegar instead but I still think it turned out very good. Thank you for sharing this recipe!
Pretty good. Easy to make. Chicken was a little dry and was taken out just before 8 hour mark. Would make again. Husband didn’t like it, also felt chicken was dry.