Rich Chicken in the Crockpot


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Serve this creamy chicken dish over rice.

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Serving Size / Yield

4 servings


  • 4 lg. boneless, skinless chicken breast halves
  • lemon juice
  • 1 red bell pepper, chopped
  • 2 ribs celery, sliced diagonally
  • one 10-oz. can cream of chicken soup
  • one 10-oz. can cream of celery soup
  • 1/3 C. dry white wine
  • one 4-oz. pkg. shredded Parmesan cheese

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Wash and dry chicken.  Rub a little lemon juice over the chicken and sprinkle with salt and pepper. Place in a crockpot and top with bell pepper and celery.  In a saucepan, combine soups and wine.  Heat until just enough to mix thoroughly.  Pour over chicken breasts and sprinkle with Parmesan cheese. Cover and cook on low for 6-7 hours.

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