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Creamy Chicken and Carrots Recipe

Creamy Chicken and Carrots Recipe

Mushroom soup makes a creamy gravy for this tender chicken. “You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice,” suggests Valma O’Neill of Utica, Michigan.
TOTAL TIME: Prep: 5 min. Cook: 4 hours YIELD:2 servings


  • 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


  • 1. 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 Facts

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.

Wine Pairings

Full-Bodied White Wine

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