Cream of chicken soup and chicken breast: a match made in slow cooker heaven! This simple recipe delivers tender, juicy chicken breasts infused with the creamy, savory goodness of condensed cream of chicken soup. It's the ultimate comfort food, perfect for a busy weeknight or a cozy weekend meal. This recipe goes beyond the basics, exploring variations and answering frequently asked questions to ensure you achieve slow cooker perfection.
Why This Recipe Works
This slow cooker recipe avoids the dryness often associated with cooked chicken breast. The cream of chicken soup provides consistent moisture throughout the cooking process, resulting in succulent chicken that’s incredibly tender. The slow cooking method also allows the flavors to meld beautifully, creating a rich and satisfying dish. Furthermore, it's incredibly versatile – allowing for easy customization based on your preferences and what you have on hand.
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup chicken broth (or water)
- 1/4 cup milk or cream (optional, for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Optional additions for extra flavor:
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/4 cup chopped celery
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
- Shredded cheese (for serving)
- Fresh herbs (for garnish)
Instructions
- Place chicken in slow cooker: Place the chicken breasts in the bottom of your slow cooker.
- Add remaining ingredients: Pour the cream of chicken soup, chicken broth (or water), milk/cream (if using), thyme, garlic powder, salt, and pepper over the chicken. If adding vegetables, incorporate them at this stage.
- Cook on low: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
- Shred chicken (optional): Once cooked, remove the chicken from the slow cooker and shred it with two forks. You can return the shredded chicken to the slow cooker to keep it warm in the sauce.
- Serve: Serve the shredded chicken over rice, mashed potatoes, noodles, or alongside your favorite vegetables. Garnish with fresh herbs and shredded cheese, if desired.
Frequently Asked Questions (FAQs)
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but you'll need to increase the cooking time. Add about 1-2 hours to the total cooking time when using frozen chicken. It's always best to thaw them partially before putting them in the slow cooker to ensure even cooking.
What if I don't have cream of chicken soup?
You can substitute with other cream-based soups like cream of mushroom or cream of celery. Alternatively, you can make your own creamy sauce by blending cooked chicken with chicken broth, cream cheese, and seasonings.
How can I make this recipe healthier?
To reduce the sodium content, use low-sodium cream of chicken soup and chicken broth. You can also add more vegetables to increase the nutritional value. Consider using Greek yogurt instead of cream for a healthier, tangier alternative.
Can I add other vegetables?
Absolutely! This recipe is highly adaptable. Consider adding potatoes, green beans, peas, or other vegetables that hold up well to slow cooking. Add them along with the chicken and liquid.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or on the stovetop.
This slow cooker chicken breast in cream of chicken soup recipe is a guaranteed crowd-pleaser. Its simplicity, versatility, and delicious results make it a staple in any busy cook’s repertoire. Enjoy!
