This is one of my go-to week night meals. It is a favorite around the house, and just happens to be one of the easiest crock pot meals you can make.

I’m going to just get right to it. There is no need to further explain this amazingnessessesses.

Ingredients:

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4 chicken breasts

2 cans of AMY’S Mushroom Bisque soup*

Brown rice**

*They sell this soup at most major grocery store chains. It’s an organic mushroom soup that I use as a substitute for condensed mushroom soup. The difference is that this has healthy, organic ingredients and is low in fat and calories. This soup has changed my world because I am able to health-ify so many of those cream of whatever soup based recipes that look so good, but are soooo bad.

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** Don’t kill yourself making brown rice. Go to your neighborhood Chinese take-out place and order a large container of brown rice. It will cost you $2 and last you for the week. #worthit

Directions:

Put the chicken in the crock pot.

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You can salt and pepper it if you want to. I did, but for goodness sakes, don’t kill yourself. This is supposed to be easy people.

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Pour one can of the mushroom soup over the top.

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Cook on low for 8 hours.

When the 8 hours is up, your chicken should look like this…

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Next, shred the chicken with two forks.

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Pour the other can of the cream of mushroom soup over the top of the shredded chicken and  mix. (You could just put both cans in at the beginning, but I find that the soup gets watered down and you lose a lot of that gravy – like consistency.) This is really where the magic happens.

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Put the lid back on the crock pot and let the chicken and mushroom sauce keep warm for about 5 – 10 minutes. I will normally make a quick salad during this time.

Spoon the chicken over brown rice and serve with a salad or some roasted veggies! Soooo gooood!

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