SLOW COOKER MUSHROOM CHICKEN

 "Oh my....it smells so good in here!" Isn't that a lovely thing to say to the cook?
I think there is nothing better than to walk through the door of your home after a day's work and be greeted with the heavenly smells of home cooking! For years, that was rare. We both had full time jobs and unless I had remembered to throw something in the crockpot, we had to wait until I prepared dinner after soccer practice! Retirement is still a luxury to me! I adore cooking and baking and now have the time to enjoy the art of it all. 

I featured this new casserole crockpot in a previous post and am still so in love with this! 

Tonight, we savored this Mushroom Chicken! 

We awoke to a cool morning in the high 50's! Autumn is beginning to appear! This calls for comfort food, so it was the perfect morning to bake buttermilk cornbread for some southern cornbread dressing to serve with the mushroom chicken. You should have smelled the aroma in the kitchen with fresh coffee and cornbread baking in the oven! 

Southern Cornbread Dressing

SLOW COOKER MUSHROOM CHICKEN

1 can Cream of Mushroom Soup

1 jar sliced mushrooms

1 1/3 cups milk

1 T. garlic

1/2 cup Parmesan Cheese

1/2 t. black pepper

3-4 boneless, skinless chicken breasts

Combine soup, milk, garlic, pepper and cheese in a mixing bowl. Place the chicken breasts in the slow cooker and pour the soup mixture over the chicken. Top with mushrooms. Cover and cook on low for 4-6 hours. 

After a week of decorating and baking, 

it was my time to have date night at our favorite Mexican restaurant, Mi Cocina!