Brrr! It is freezing outside!! Today was in the low 20’s and high winds. The sky was clear and beautiful, though!

Right now I’m in Philadelphia. I’m officially on my last Thanksgiving Break from school, ever. EVER. How weird is that…

DJ is originally from Philly, so I’m visiting for a long weekend before flying out to spend Thanksgiving with my dad & his family in California. The warm weather will be a nice change!

Before I left, I wanted to use up the food I had, so this recipe was one where I threw ingredients together and crossed my fingers while hoping for the best.

It worked out wonderfully! Don’t you just love it when that happens? 🙂

You Need:

*4 skinless chicken breasts *1 can of cream of mushroom soup *1 package of mushrooms *1 medium onion *1 ½ cup of dry white wine *~2 tablespoons red pepper flakes (optional)*

I was busy all day cleaning my apartment and packing up for my 2 vacations, so I wanted a recipe that didn’t require my attention. Crockpots are a magical worker. I love mine!

After cleaning up the chicken breasts, lay them on the bottom. Top with cream of mushroom & the wine, then top with the mushrooms and onion. I like a little kick to my food, so I added some red pepper flakes. This is optional, cater to how much you enjoy!

Once all the ingredients are layered in there, mix it all up.

Simply cover and cook on low for about 7 hours! The chicken was so tender, it literally fell apart with the touch of a spoon. It was magical to my taste buds!

I topped this on whole wheat linguine, and then the next day I topped on brown rice. Both were good, but I think the rice was my favorite!

Makes at least 4 servings.

Per serving: 242 Calories 

With 1 cup whole wheat pasta: 442 Calories 

With 1 cup brown rice: 412 Calories