April 21, 2015
1 1/2 cups buttermilk.
1 can Cream of mushroom soup.
2 teaspoons minced garlic.
1/3 Cup butter.
1/2 cup Plain Flour
pinch of each of the following add to the flour.
1Fry the butter and the garlic ( or sear in SC )
2Pour 1/2 cup of the buttermilk into a bowl and place the chicken pieces in.
4Then coat the chicken in the flour and spice mix.
6Transfer to your SC and fry off ( or frypan).
7Arrange the chicken in your SC and mix the 1 cup of buttermilk and the leftover buttermilk with the can of mushroom soup. Pour over the chicken and cook on high 4 hours and then check.
9Timing will depend on your SC. You can cook on low 6-8.
10Remove the chicken and then give your gravy a really good stir. Serve with your favourite veges or rice , pasta.
Submitted by Robyn Clark
March 28, 2019
I made this today , however I did not have
a can of creamy mushroom soup so I added packetushroom soup and coconut milk… It’s almost ready so I tasted it… It is quote nice..thank you
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