Crockpot Chicken With Cream Of Chicken Soup : This dish combines tender, slow-cooked chicken with a rich, creamy sauce, making it a go-to recipe for busy families, meal preppers, and comfort food with minimal ingredients and maximum flavor.
Why You’ll Love This Recipe
- Easy to Prepare: Dump-and-go recipes like this are perfect for busy days.
- Rich and Creamy: The cream of chicken soup forms a luxurious base, soaking into the chicken for an irresistibly tender bite.
- Customizable: Easily adaptable with vegetables, seasonings, and other add-ins.
Tips and Tricks for the Best Crockpot Chicken
- Use Thighs for Extra Juiciness: Chicken thighs tend to stay juicier than breasts during slow cooking.
- Don’t Overcook: Even in a crockpot, overcooking can dry out chicken. Check for doneness at the lower end of the cooking range.
- Boost the Flavor: Add a splash of Worcestershire sauce, Dijon mustard, or grated Parmesan to deepen the flavors.
- Make it Healthier: Swap the cream of chicken soup for a homemade version using chicken broth, flour, milk, and spices.
Variations to Try
- Add Veggies: Include diced potatoes, carrots, celery, or green beans for a one-pot meal.
- Cheesy Twist: Stir in shredded cheddar or mozzarella during the last 30 minutes for a creamy, cheesy sauce.
- Spicy Kick: Mix in a dash of hot sauce or red pepper flakes for a bit of heat.
- Herbaceous Flavor: Toss in fresh thyme, parsley, or rosemary for a fragrant boost.
How to Serve Crockpot Chicken with Cream of Chicken Soup
- Over mashed potatoes for a cozy, satisfying meal.
- With steamed rice or buttered noodles to soak up the creamy sauce.
- Pair with a side of roasted or steamed vegetables like broccoli, asparagus, or green beans.
Storing and Reheating
- Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing:
- Freeze the chicken and sauce in freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating:
- Warm in the microwave or on the stovetop, adding a splash of chicken broth if the sauce has thickened too much.
Recipe FAQs
Can I use frozen chicken in the crockpot?
Yes, but it’s recommended to thaw chicken first for even cooking and food safety. If using frozen chicken, extend the cooking time slightly and ensure it reaches an internal temperature of 165°F.
What can I substitute for cream of chicken soup?
You can use cream of mushroom, cream of celery, or even a homemade cream sauce as a substitute.
Can I make this recipe dairy-free?
Absolutely! Use a dairy-free condensed soup alternative and plant-based milk or broth to thin the sauce.
Can I double the recipe?
Yes, this recipe scales easily. Ensure the chicken is arranged in a single layer for even cooking, and adjust the cooking time as needed.
What sides pair well with this dish?
Mashed potatoes, rice, roasted veggies, and crusty bread are all excellent choices to complement the creamy chicken.
Crockpot Chicken With Cream Of Chicken Soup
Crockpot Chicken With Cream Of Chicken Soup : This dish combines tender, slow-cooked chicken with a rich, creamy sauce, making it a go-to recipe for busy families, meal preppers, and comfort food with minimal ingredients and maximum flavor.
Ingredients
- 1 medium yellow onion, diced
- 4 medium carrots, halved lengthwise and sliced
- 4 medium celery stalks, halved lengthwise and sliced
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 (32-ounce) carton low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas (no need to thaw)
- Freshly ground black pepper
Instructions
- Dice the onion and slice the carrots and celery. Add them to a 6-quart slow cooker along with the chicken.
- Sprinkle the flour and kosher salt over the chicken and veggies. Gently stir to coat everything evenly.
- Pour the chicken broth over the mixture. Cover and cook on LOW for 6 hours until the chicken and carrots are tender.
- Stir the mixture to combine. Add the heavy cream and frozen peas, then cover and cook for another 10 minutes until heated through.
- Taste and adjust with more salt and black pepper as needed. Serve over rice, noodles, or mashed potatoes for a cozy meal.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 456Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 169mgSodium: 518mgCarbohydrates: 18gFiber: 3gSugar: 5gProtein: 45g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Crockpot chicken with cream of chicken soup is the ultimate comfort food that delivers flavor with minimal effort. Whether you’re feeding a crowd, prepping meals for the week, or just craving something cozy, this recipe is versatile, satisfying, and endlessly customizable. Give it a try, and watch it become a family favorite!
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