Crock Pot Chicken (adapted from Chicken Delicious in the Fix It book)
6 Boneless, skinless chicken tenders (you can use breasts, but I like that the tenders are already pre- portioned out)
1 can Fat Free Cream of Mushroom Soup
1 can Fat Free Cream of Celery Soup
1 package white button mushrooms
1/4 cup white whine or sherry
1/4 cup of lemon juice
1-2 tablespoons of paprika ( I use a lot!)
Seasoning of your choice--I used salt and pepper, oregano, some garlic powder, onion powder and cavenders but you can really use whatever you want!
In a bowl mix the lemon juice, soups, wine, and seasonings. Dip the chicken in the mixture to coat and place in the crock pot. Next add the mushrooms straight on top of the chicken. Then pour the remaining mixture on top of the chicken. Add on however much parmesan cheese you want-if you want to be healthy, just a thin layer will do. You can either do it on low for about 8 hours or high for 4-6. I love the crock pot but I am not the most patient person ever. I did it on high and waited about 5 hours.
Here is a picture of mine! As you can see the paprika turns it kind of a reddish color!
Now I will admit when I tasted the mixture I thought I had screwed up...it tasted funny. But I pushed through and once the soup actually melted and got soupy it was SUPER delish!
I ate this plain, in a bowl, with a fork-I shredded the chicken and go lots of saucy goodness. If I were in the later phases of my diet I would pour this over rice! It would be superb!
***in the picture above I added a can of Fat Free cream of chicken soup as well....I used more chicken and wanted more sauce! So that factors in another 150 calories or another 50 per 2 chicken tender serving! SO about 300 calories for this one!
Serving Size: 3 (2 tenders a piece)
Calories per 2 chicken tenders: 256
*this includes mushroom and sauce and all the good stuff
Fat: 5.5 g
Sugars: 1 g