*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
5 tablespoons My Favorite Roast Seasoning Blend
3 pounds boneless, skinless chicken breasts
1 cup water
2 tablespoons flour
8 oz jar or can of sliced mushrooms
8 oz sour cream
- Combine all ingredients except sour cream in a slow cooker.
- Cook on high for 4-5 hours or on low for 6-8 hours. During last 30 minutes cooking time, add the sour cream.
- Serve over egg noodles
Put all ingredients except the sour cream into a gallon sized ziptop freezer bag, seal and smoosh to combine. Mark the bag with instructions to add sour cream at the time of preparation. After labeling, place in the freezer until ready to cook. To prepare, thaw and follow slow cooker directions.
Get the Kids Cooking:
Making frozen meals in a bag is a great time to get the kids involved. They can fill bags, squish bags or even label bags if old enough. Line up the supplies and let them help!
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