Home Chicken Slow Cooked Chicken Dinner

Slow Cooked Chicken Dinner

by Laura

Today’s dinner is quick to make but is made in the slow cooker – so you have to plan ahead for this one.  This dish is pure comfort -chicken, vegetables and a creamy sauce!  It only takes a few ingredients to make a delicious warm winter meal.  I have been making this dish for about 10 years now and it is a family favorite.  It reminds me of a similar dish made in a dutch oven.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Slow Cooked Chicken Dinner


Scale

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
  • 1/8 teaspoon garlic salt
  • 2 to 4 tablespoons mashed potato flakes, optional

Instructions

  1. Place potatoes and carrots in the bottom of a 5-qt. slow cooker.
  2. Place chicken on top of the vegetables.
  3. In a bowl, combine the soups and garlic salt. Spread the mixture over the chicken.
  4. Cover and cook on low for 8 hours or until meat and vegetables are tender.
  5. To thicken sauce, stir in potato flakes and cook 30 minutes longer, if desired. Makes 4 servings
Recipe Card powered byTasty Recipes

Adapted from Quick Cooking Magazine.

You may also like

7 comments

Slow Cooker Chicken Dinner | Ex Libris November 8, 2013 - 9:43 am

[…] Adapted from: Real Mom Kitchen […]

Reply
Maggie Hall July 1, 2012 - 11:52 pm

I make this generally about once a week. I don’t bother with the soup, except the cream of mushroom does sound good. I add in celery and chopped onion, a tiny bit of Thyme and Sage.
Oh, I almost forgot what my family thinks is the most important part!! I mix up a double batch of drop biscuits with Jiffy or Bisquick mix. Let set next to the warm crock pot for about 10 minutes to let the dough “rise” a little bit. Drop heaping tablespoons full right on top. Cover with the lid and don’t remove for about 20 minutes or until the biscuits are done. Makes a perfect casserole!!
This recipe is also just as easy to do on the stove top. Cook the chicken until done. Remove and cover. Add all the veggies, the soup and the spices. Cook until tender. Thicken with the instant potatoes. Break up the chicken in large pieces and add back in the pot. Bring back to a boil and add the ready biscuit mix. Cover and turn down on low. Leave the lid on for 20 minutes. DONE!

Reply
Joan February 16, 2012 - 5:02 pm

This is the second time I made this recipe and it is so GOOD!!!!! It just might be on my weekly menu. 🙂

Reply
Carrie January 22, 2012 - 7:10 pm

Do you use frozen or thawed chicken breasts? Sounds so yummy! Can’t wait to try it:-)

Reply
Laura January 22, 2012 - 7:48 pm

You want them to be thawed.

Reply
callie January 17, 2012 - 10:14 am

This was delicious! Thanks for sharing 🙂

Reply
jo-lyn's cup cakes n' candies December 21, 2011 - 1:53 pm

ohmy, it’s so simple! yet so tasty sounding! i’m sure we will love it!

Reply

Leave a Comment