Herbed Chicken

If you have children (or a picky spouse!), you know how challenging it can be to find a meal that everyone at the table will eat. So I was fairly pessimistic when I first tried this recipe a few years ago figuring at least one of my kids would dislike it (I already had one of them in mind!). Boy was I wrong! Not only did Jared and I love this dish as adults, but all three of my children ate it without a fight (win!). This recipe is a staple in our rotation of dinners and hopefully you can add it to your repertoire, too!

Herbed Chicken
Crock Pot Recipe

Ingredients
4 boneless, skinless chicken breasts (about 2 lbs, fresh or frozen)
10.5 oz can gluten free cream of chicken soup (see note below)
1/4 cup gluten free soy sauce
1/4 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup water
1/2 tsp minced garlic
1 tsp ground ginger
1/2 tsp dried oregano
1 Tbsp brown sugar

Directions
1. Arrange chicken in slow cooker.
2. Layer remaining ingredients on top of chicken.
3. Cover. Cook on low 6-8 hours.
4. Shred chicken with two forks and stir to coat in sauce.
5. Serve over cooked rice with a side of steamed broccoli.

Note
If you've checked out my Green Bean Casserole post, then you may recall that I was pleasantly surprised (okay, shocked) the day that I discovered Walmart's Great Value brand made gluten free cream of mushroom soup. I thought I was forever doomed to have to throw out all of my recipes that called for a can of condensed cream-of-whatever soup! Well color me surprised when I went to a different Walmart in town (I think we have at least 6 locations scattered around Sioux Falls) and I discovered gluten free cream of chicken soup! (I may have bought every can on the shelf... literally.)

Recipe adapted from "Herbed Chicken" found on page 163 of Fix-It and Forget-It Christmas Cookbook: 600 Slow Cooker Holiday Recipes by Phyllis Pellman Good.