Well here in PA it is finally hot outside! And as summer goes on we want to spend more time outside and less time cooking.

If you are like me your menu changes a great deal as we move from winter to summer (in PA I’m not sure we have 4 seasons anymore!) and all of those great meals that you made in the oven that helped to keep the house warm now make the house unbearably hot.

So I use the grill at lot during the summer months but we still have those rainy days or too cool days and have to cook inside.  At that point I pull out the crock pot.  The bonus is I can put all the ingredients in the crock pot on my lunch break and dinner is all but ready when I clock out. This recipe is great over noodles or rice.

Chicken in Mushroom Sauce

4 boneless skinless chicken breast halves

1 can of cream of chicken soup

1 can golden mushroom soup

1 tsp. parsley

1 tsp. minced garlic

¼ tsp. thyme

Pepper to taste

¼ c. chicken broth or ¼ c. hot water and ¼ tsp. chicken bouillon

Place the chicken in the crock pot/slow cooker.  Combine the remaining ingredients and pour over the chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  You can shred the chicken, cut in chunks or leave it whole for serving.  Serve over noodles or rice.