The Creamiest Crock Pot Chicken
photo by Chef PotPie
- Ready In:
- 6hrs 35mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 -6 boneless skinless chicken breasts
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 1 cup sour cream or 8 ounces cream cheese
- 1⁄2 cup onion, diced
- 3 garlic cloves, minced
directions
- Place chicken in a greased slow cooker.
- Mix remaining ingredients, EXCEPT sour cream or cream cheese, and pour over chicken.
- Cover and Cook on High heat for 4 hours or Low heat for 6-8 hours.
- 30 minutes before serving, stir in sour cream or cream cheese.
- Serve over pasta or rice.
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Reviews
-
This turned out great with my modifications. I used only half a pkg onion soup mix. If I had of used the whole thing it would have been WAY too salty for our taste. I used cream of mushroom soup, and 1/2 pkg cream cheese which seemed to work out well. Over all it was really yummy over egg noodles and very easy to prepare. I cooked for only 4 hours on low and the chicken was cooked perfectly. Any longer I think the chicken would have dried out. I'd make this again.. thanks for posting!
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This recipe was edible, but I was disappointed. After reading the reviews I had very high expectations, but I found this dish to be to salty and it had way too much onion flavor. Instead of saving the leftovers we threw them away, which never happens in this house. I might make this again and follow some of the other suggestions, but probably not.
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How easy and yummy! We're getting ready to paint the whole downstairs, so I thought it would be good to have something ready for the next couple of days. There's not much left, I'll have to make more! I used the Campbell's Healthy Request Cream of Chicken and Cream of Mushroom soups, plus 1/4 cup of really good Chardonnay. But when I saw the sodium content of the Onion Soup packet, I opted for another way. I had some Light Alouette herb and garlic cheese and some fat-free cream cheese in the fridge, and used about 1/4 cup of each, after cooking the rest on low for about 2 1/2 hours. I let the crockpot sizzle after adding the cheeses, coverless, to reduce a bit, an hour or so. Then I cooked up some cracked pepper fettucini, about 8 oz, added to the pot, let go a few minutes and Voila! Fabulous meal, served with salad. I will make this again and again, interchangeing soups. Next time I'll try Cream of Asparagus soup and add some asparagus tips. Thanks KPD, this is a real keeper!
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Tweaks
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You can't beat how easy this recipe is! I made it as directed, using cream cheese instead of sour cream. After tasting it, I felt it was lacking something, so I added some garlic powder and thyme and another half a brick (for a total of 12 oz.) of cream cheese. This really seemed to help boost the flavor. Would definitely make this again with these changes.
RECIPE SUBMITTED BY
KPD123
Frisco, Colorado