Creamy Shredded Chicken and Red Potatoes
- 3 chicken breasts (trim the fat, but leave the breasts whole)
- 1/2 onion, diced
- 1 medium red potato with the skin, cut into bite-sized pieces
- 1 can fat-free cream of mushroom soup
- 1 cup skim milk
- 1/4 teaspoon coriander
- salt and pepper
In a bowl, whisk together the cream of mushroom soup and the milk. Place the chicken, onion, red potato and coriander in the crock pot. Season with salt and pepper. Pour the soup and milk into the crock pot and stir so that everything is coated. Cover and cook on high for 2 1/2 hours, until chicken is cooked through and potatoes are tender.
Remove the chicken breasts; on a cutting board, shred the chicken with two forks. Return the shredded chicken to the crock pot and stir. Spoon the shredded chicken and potatoes with the mushroom "gravy" over rice.
Original Blog Post: Fruit for Dinner and a Quiet Week Ahead