This mushroom chicken recipe is so simple to make and so tasty too!
2.5 lb boneless chicken breasts or thighs
1 small can organic sliced mushrooms or ½ cup fresh one can of organic cream of mushroom soup
1 large onion chopped
1 cup chopped carrots
1/2 cup chopped celery
½ tsp sea salt
¼ tsp ground black pepper
Spray the slow cooker with organic olive oil spray.
Put the chicken, soup, mushrooms, minced onion, sea salt and black pepper into crock
Cook on low for 8 hours (if chicken is frozen) or 6 hours (if chicken is thawed)
I served it with a nice salad –
The salad has mixed greens, carrots, apples, cucumbers, and chopped walnuts – drizzled with 1 tsp olive oil and 1 tsp Cranberry Pear infused vinegar.
Click here to follow me on Pinterest for more great recipes like this one!
Hi, my name is Laura Buzzell, and I am a former gym rat.
I used to spend two or more hours in the gym 5 to 6 days a week.
I used to hate standing in line for the equipment that I wanted to use
I remember packing my shoes with me every day so that I wouldn’t have to step in the shower barefoot.
But I’m not gonna lie, I used to love going to the gym… But my life and my schedule are MUCH different now.
Now that I work out from home every day, it has been such a relief for my life and my schedule.
There are so many benefits m of working out at HOME…
– NO gym fees
– NO business hours
– NO lines for Equipment
– NO creeping eyes
– NO stinky locker rooms
– NO shower shoes required
LESS talking, MORE results
Rather than having to stick my kids in childcare, I can work out with them playing near me or when they are sleeping.
Rather then having to skip the gym when my kids are sick, when the weather is bad, or when life just happens, I can simply press play on my DVD player and get it done.
Before I had kids, I worked out in the gym two or more hours a day…
And now, after having two babies, I work out for 30 minutes or less every day and I am in better shape now than I was before!
This has a HUGE deal to do with the meal planning that we do in our challenge groups and drinking my Shakeology every day.
Less work – more consistency – more support – better results.
I am opening up sign-ups for our July challenge group this week, so if you would like to be one of the first to get your spot locked – contact me for more information!
It’s not about where you do it, it’s about what you do!
Less talking – more DOING – more RESULTS!
When it comes to soup, sometimes being OUT of a particular ingredient can be the start of a GREAT adventure.
That’s exactly what happened with this soup! I was low on chicken breast so I threw in a package of the Kirkwood Brand of chicken sausage from Aldi. I love this brand because their chicken is…
- Raised without Antibiotics or Hormones**
- Fed a Vegetarian Diet
- No Animal By-Products
- No Nitrates or Nitrates Added
- No Preservatives
The chicken sausage added such an awesome touch to my favorite Chicken Quinoa Kale Soup recipe.
So now – I call this NEW recipe my…
Happy Accident Chicken Sausage Soup
Here’s how to make it!
- 1 lb boneless skinless chicken breasts (raw or frozen)
- 1 package of nitrate free chicken sausage
- 1 1/4 cups chopped yellow onion (1 medium onion)
- 1 cup chopped celery (about 3 stalks)
- 4 cloves garlic, minced
- 2 Tbsp extra virgin olive oil
- 3/4 cup dry quinoa
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary, crushed
- 4 (14.5 oz) cans low-sodium chicken broth (7 cups)
- Salt and freshly ground black pepper, to taste
- 1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
- 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
- 3 Tbsp chopped fresh parsley
- 2 Tbsp fresh lemon juice
- Finely shredded parmesan cheese, for serving
- Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 – 4 hours or LOW 7 – 8 hours.
- Remove chicken, let rest 10 minutes then cut into bite size pieces and return to soup. Meanwhile, add in beans, kale, parsley and lemon juice, then cover and continue to cook on HIGH heat another 10 – 20 minutes until kale has reached desired doneness. Serve warm topped with parmesan cheese.