Prep 10 mins
Cook 4 hrs
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!
- 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.
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
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.
Excellent recipe with great flavor. The only thing I'll do the next time is cut down on the onion soup mix as a 1/2 a packet probably would do the trick. After cooking this stew all day I removed the chicken, shredded 1/2 of it and put the shredded chicken back into the stew. Then the other 1/2 of the chicken I used for enchilada's the next day. Thank you for sharing this great recipe!