Recipe provided by: Roger Barton


  • Dove  breasts
  • Flour, salt & pepper
  • 6 T Cooking oil
  • 1 Cup Rice
  • 1 Can Cream of Chicken Dijon Soup
  • 1 Can Cream of Chicken & Garlic Soup
  • 1 ½ Cans water


In a zip-top bag mix flour, salt & pepper.  Rinse dove breasts under running water, pat dry with a paper towel and drop in the zip-top bag – shake to coat the meat.

Heat a cast-iron skillet over medium heat, add oil.  Remove the dove breasts from the flour mixture and add the coated meat to the hot skillet and brown on all sides – this takes just a couple minutes on each side. 

While the meat is browning, get out your slow-cooker.  To the cooker and add soups, water and rice.  Set slow-cooker to low setting.  After browning, add meat to the cooker, cover and cook approximately 6 hours until meat is tender.  Enjoy!