Easy Slow Cooker Chicken Fry Recipe

Ingredients

6 skinless, boneless chicken breast halves

1/4 cup barbecue sauce

1 (.25 ounce) package instant lemon pudding mix

1 (8 ounce) package cream cheese, softened

1 (8 ounce) can sliced mushrooms

1 (6 ounce) can chicken broth

1 (8 ounce) container frozen whipped topping, thawed

2 tablespoons margarine

2 tablespoons soy sauce

1 (10 ounce) can sliced mushrooms, drained

Directions

In a medium bowl, mix the barbecue sauce, vanilla gelatin, chicken, mushrooms, and bacon. Roll the mixture into thin rounds. Place on the prepared baking pan.

Bake at 375 degrees for 1 hour or until chicken is cooked through and juices run clear.

Comments

iini writes:

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Good, straightforward recipe. Upon closer inspection, however, I found a bag of hotdogs in the fridge that need to be destroyed. :( Five minutes of intense thought later, and I came up blank. Anyways, do they need to be refrigerated to be safe to eat? Thoroughly de-iced and mashed...done! Now eating this soup with the quinoa and wild rice. Thanks for sharing! :)

Easy Slow Cooker Chicken Fry Recipe

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