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Creamy Chicken and Carrots Recipe

Creamy Chicken and Carrots Recipe photo by Taste of Home

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Mushroom soup makes a creamy gravy for this tender chicken. “Use other vegetables or thick sliced potatoes for a change,” suggests Valma O’Neill of Utica, Michigan.

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Creamy Chicken and Carrots Recipe

Prep: 5 min. Cook: 4 hours

Yield: 2 Servings

5 240 245

Ingredients

2 boneless skinless chicken breast halves (6 ounces each)
1/2 pound fresh baby carrots, cut in half lengthwise
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked rice, optional

Directions

Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with reduced-sodium soup and 1 cup sliced fresh mushrooms; calculated without rice) equals 320 calories, 8 g fat (2 g saturated fat), 106 mg cholesterol, 713 mg sodium, 23 g carbohydrate, 2 g fiber, 37 g protein.

Originally published as Creamy Chicken and Carrots in Cooking for 2 Winter 2006, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Chicken and Carrots

Creamy Chicken and Carrots

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Reviewed on Dec. 04, 2012 by pokeynsd

Quick, easy, flavorful. I have experimented with adding all/some broccoli, cauliflower, and winter squash. This has become one of my staple recipies

Reviewed on Aug. 21, 2012 by Moki1016

It was very quick and easy to throw in the crockpot when I got home from work at 12:45. Dinner was ready at 5. I used broccoli instead of the carrots.

Reviewed on Oct. 30, 2010 by Sprowl

Another great recipe I've had cooking while we were on the road in our RV.

Reviewed on Jul. 15, 2009 by NicoleAnn

This was great! I stirred in some poultry seasoning for added flavor. I'll definitely make this again.