Crockpot Chicken Continental

Yield: Serves 6
  • 9-12 oz. dried beef
  • 6 boneless, skinless chicken breasts
  • 1 c. sour cream
  • 1 can cream of mushroom soup
  • 1/4 c. flour
  1. Lightly grease slow cooker and line with 1/3 of the dried beef. Place 3 chicken breasts in cooker.
  2. Mix together sour cream, soup and flour; pour half over chicken. Layer beef, chicken, mixture and remaining beef. Cover and cook on Low for 8 hours. Serve over rice.
This is a very filling meal. Go easy on the beef, as it is very salty. A nice perk for this recipe is that the chicken doesn't need to be defrosted. I recommend serving fruit juice with this meal--milk or soda will fill guests up too much.
  • dinner
Last updated 2016-12-25
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