A friend of mine shared this recipe with me over 10 years ago and it’s been a staple in our house ever since. Not only is it super simple, it’s absolutely delicious! It’s perfect for Sundays because it can be thrown in the crock pot that morning and it’s ready by the time you get home from worship. Plus, it can be easily doubled, and then you’re prepared to invite guests home with you for a special lunch. Simply add a tossed salad and crusty bread (and a lemon ice box pie) and you’ve got a complete meal in no time! This is also my go-to menu for taking to someone who needs a meal.
In crock pot, layer:
3- 4 boneless skinless chicken breasts, 2 cans of cream of chicken soup, and 1 package of shredded parmesan cheese
Crock pots vary, so determine whether or not to set it on High or Low based on your crock pot. Mine needs to be set on High in order to be done by the time we get home from worship.
When you get home, shred the tender chicken using two forks. If you super shred it, your sauce will be thicker. I like to shred it just until it’s in bite-size pieces because I prefer bigger chunks of chicken and saucier sauce. Serve over penne pasta.
-Cook chicken with salsa verde, then shred for tacos.
-Cook chicken with red enchilada sauce, then shred for enchiladas.
-Cook chicken with barbecue sauce, then shred for sandwiches.
Prayer for Today: May we always take advantage of modern conveniences that make it easier for us to be hospitable.