DRIED CHIPPED BEEF CHICKEN BREASTS
6 skin-on chicken breasts
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 can cream of mushroom soup
2 cups sour cream
4 cups chicken broth
1 jar(6 ounce) dried chipped beef—diced
- Place black pepper, garlic powder, ginger, soup, sour cream, broth and dried beef in slow cooker. Mix thoroughly. Add breasts and coat thoroughly.
- Cover and cook on low 6 – 8 hours until done. Internal temperature should be at least 165°. Resist removing lid too often. Slow cooking requires internal heat and condensation.
- Platter breasts, wrap with foil and seal tightly until ready to serve.
Enjoy this recipe? Find more and learn about our “Play With Your Food” approach in “Only Chicken Breasts: Tastes Like (Great) Chicken!”