Slow Cooked Chicken Dinner
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Today’s slow cooked chicken dinner is all about cozy, uncomplicated comfort—but with a little planning ahead, thanks to the slow cooker. This recipe has been a go-to in our home for nearly a decade, and it never fails to deliver that satisfying, stick-to-your-ribs kind of goodness. With tender chicken, a medley of vegetables, and a rich, creamy sauce, it comes together with just a handful of pantry staples, making it ideal for busy days when you still want something hearty and homemade.
It’s one of those meals that fills the house with the most inviting aroma, and every time I make it, I’m reminded of a similar recipe I used to prepare in a Dutch oven. Both have that rustic charm and nostalgic flavor that make them feel like a hug in a bowl. Whether you’re serving it to your family or saving it for leftovers, this dish is bound to become a cold-weather favorite.
Ingredients to Make Slow Cooked Chicken Dinner
- RED OR YUKON GOLD POTATOES
- CARROTS
- BONELESS SKINLESS CHICKEN BREASTS
- CONDENSED CREAM OF CHICKEN SOUP
- CONDENSED CREAM OF MUSHROOM SOUP
- GARLIC SALT
- MASHED POTATO FLAKES
Instructions for Slow Cooked Chicken Dinner
Layer the base: In the bottom of a 5-quart slow cooker, spread the chopped potatoes and carrots. These form a hearty bed that will soak up all the delicious flavor as they cook.
Add the chicken: Nestle boneless chicken pieces over the vegetables. You can use thighs or breasts—whatever your family prefers!
Mix and pour: In a small bowl, stir together the cream soups and garlic salt until smooth. Spoon this mixture evenly over the chicken, creating a creamy blanket that locks in moisture and flavor.
Cook low and slow: Cover the slow cooker with the lid and cook on low for about 8 hours, or until the chicken is cooked through and the vegetables are fork-tender.
Optional thickening step: If you’d like a thicker sauce, stir in some instant potato flakes and let it cook an additional 30 minutes. This step gives the sauce a heartier texture—especially comforting on cold nights. Yields 4 generous servings—perfect for a cozy dinner at home!
Frequently Asked Questions
Can I use different vegetables?
Yes! While potatoes and carrots are classic, feel free to swap in parsnips, sweet potatoes, or even frozen green beans for variety. Just note that softer veggies may cook faster and can be added halfway through.
What kind of chicken works best?
Boneless, skinless chicken thighs or breasts both work well. Thighs tend to stay juicier during long cooking, while breasts offer a leaner option.
Is it okay to cook this on high for less time?
You can cook it on high for about 4–5 hours, but for the most tender chicken and evenly cooked veggies, low and slow is best.
Can I prepare this the night before?
Yes—assemble everything in the slow cooker insert, cover, and place in the refrigerator overnight. In the morning, just pop the insert into the base and start cooking.
What can I use instead of potato flakes to thicken?
Instant mashed potato flakes work beautifully, but you can also use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) stirred in at the end.
How should I store leftovers?
Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or stovetop, adding a splash of broth if needed.
FOR MORE RECIPES LIKE THIS, TRY:
Slow Cooked Chicken Dinner
Real Mom Kitchen
Ingredients
- 6 medium red or yukon gold potatoes cut into chunks
- 4 medium carrots cut into 1/2-inch pieces (or equal amount baby carrots)
- 4 boneless skinless chicken breast
- 1 10 3/4 oz can condensed cream of chicken soup
- 1 10-3/4 oz can condensed cream of mushroom soup
- â…› tsp garlic salt
- 2 to 4 Tbsp mashed potato flakes optional
Instructions
- Place potatoes and carrots in the bottom of a 5-qt. slow cooker.
- Place chicken on top of the vegetables.
- In a bowl, combine the soups and garlic salt. Spread the mixture over the chicken.
- Cover and cook on low for 8 hours or until meat and vegetables are tender.
- To thicken sauce, stir in potato flakes and cook 30 minutes longer, if desired. Makes 4 servings
Adapted from Quick Cooking Magazine.
