Community Pick
Easy & Yummy Slow Cooker Chicken
"This very easy recipe is great for a busy workday... just throw it all in the slow cooker in the morning, and have a wonderful hot and yummy sit-down dinner that night! I use frozen chicken breasts and add 2 cans of soup for lots of sauce. I make extra for a great work-day lunch for the next day. Enjoy!"
photo by SharonChen
- Ready In:
- 4hrs 10mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breasts
- 2 (10 ounce) cans cream of mushroom soup
- 1 (2 ounce) envelope onion soup mix (or onion dip mix)
- 1⁄2 cup milk
- 1⁄2 cup mushroom
- 1 cup raw carrot (I use the bagged peeled & cut kind)
- 6 medium potatoes, peeled and cut
directions
- Put frozen chicken into slow cooker.
- In a bowl, mix soup, onion mix, and milk. Stir. Add into slow cooker.
- Add cut vegetables to the slow cooker and mix.
- Cook on low for 7-9 hours, or high for 4-5 hours.
Questions & Replies
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Only difference I did was make my own cream of chicken and added sautéed mushrooms. With that said my version of cream was nice and thick but my sauce at the end was not! Very very runny. I added some corn starch. Question is why?
Reviews
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I lightly browned the chicken in a frying pan first, because I find the ghostly white pallor of white meat cooked in a crock pot slightly off-putting.
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YUM! Another winner with the overly-picky hubby... I thought this tasted very "pot-roasty" and heavy... not expected from a chicken dish but VERY welcome! I skipped the potatoes and served mine over egg noodles--- excellent! I would highly suggest doubling the mushrooms and carrots (at LEAST, especially if not including potatoes in the pot)-- they soak up all that delicious flavor and I really wanted a lot more once I started eating them! This is a keeper! Thanks esm4877 -
Turned out delicious, I did tweak recipe. Used chicken thighs (12), 4 potatoes and 4 parsnips, and the carrots and mushrooms. Added garlic, whole sliced red onion and 1/2 jar of marinara sauce, and a little extra milk than called for. Other than that used the called for 2 cans of mushroom soup and packet of onion soup. Delicious, husband agreed, just missing bread to soak up some of the sauce and enjoy!! Going to tonight for leftovers, include bread for dipping :) Definitely will cook this recipe again, especially with cold temps coming!!!
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I love this dish. Thank you for giving another perfect way to fix chicken. My husband really liked it. I will use more carrots and less potatoes next time -
This turned out excellent for so little work and so few ingredients! I was running VERY short on time and came across this dish. I only had 98% FF cream of celery soup in the house and improvised with it. I added 8 ounces fresh sliced shrooms and used a 1 ounce envelope of onion soup mix. Didn't have time for carrots or potatoes so omitted them both and served this over wheat penne. DEELISH! I have a crockpot that cooks HOT so I cooked this on high for 2.5 hours and it was perfectly done from the frozen chicken state. Will definitely make this one again.
see 31 more reviews
Tweaks
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We don't eat mushrooms or mushroom soup. We substituted cream of chicken & celery soup. I added sliced red onion & 3 cloves minces garlic. Added a regular sized can of whole tomatoes that I crushed before adding & instead of milk, I used half & half for a thicker sauce. We love a side dish of fresh French green beans sautéed in olive oil & butter, onion & minced garlic with crumbled bacon to finish. I was the bomb!!
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I used 2 chicken boullion cubes and 2 cups water instead of onion soup mix and milk. I placed chicken on top of everything else in the crockpot. Then seasoned the the top of chicken with store bought chicken seasoning (Clover Valley) found at Dollar General along with paprika and parsley cooked according to instructions. VERY GOOD -
Great recipe...made a few revisions tho...used a 540 ml can of ready to serve chicken and mushroom soup, omitted the carrots, used a 2 lb bag of baby potatoes, and as per previous reviewers that commented on the saltiness (and because I used pre-seasoned chicken breasts) I also omitted the onion soup mix and just used sliced onions...I also substituted the milk with sour cream...cooked it on high for 5 hours and added a little cornstarch in the end to thicken gravy...came out amazing and my husband and 1 year old LOVED it...leftovers are yummy too...thanks for posting an easy and adaptable recipe. :) -
This recipe was made on 12/21/12 for the " Let's P-A-R-T-Y 2011 " Event and most importantly mine and my SO's dinner. :) If you don't like the convenience of canned and boxed soups,stay away from this recipe.I did make some changes to the recipe, instead of using 6 chicken breasts only 2 very large ones were used. Also, instead of using mushroom soup I used cream of chicken ( personal choice ). About 2 hours into cooking the cooking time, I added about 4 cups of peeled and cut potatoes. When the potatoes were almost fork tender, I added 8 ounces of frozen blanched baby carrots. To replace the mushrooms I added some leftovers peas, which also added a bit of color. This recipe was cooked in just under 6 hours on low.My SO and I both really enjoyed the taste and texture of this recipe. Thanks for posting a recipe the will be made again. " Keep Smiling :) " -
This was very yummy. The chicken was incredibly tender--it fell apart as we scooped it out! Mmm. I used 98% fat free soup and skim milk. Instead of 1 c carrots I used 1/3 c carrot, 1/3 c green beans, and 1/3 c celery as I needed to use them up, and next time I might add more veggies and fewer potatoes. I also used Knorr vegetable soup mix (about 1/2 a pouch) because I had it on hand. There are so many things you could do with this recipe! DH and I agree this is definitely a keeper. Thanks for posting!
RECIPE SUBMITTED BY
esm4877
Canada
