Easy Slow Cooker Chicken

SUBMITTED BY: Linda PHOTO BY: wtang

"Chicken and soup in the crock pot, what could be quicker and easier."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup white rice

READ REVIEWS (157)

DIRECTIONS

Cut chicken breasts into large chunks.
Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a slow cooker. Cook on high for 3 hours or low for 4 hours.

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REVIEWS

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Reviewed on Jan. 1, 2004 by ERMR501

This was wonderful!! Though, I did change it quite a bit. From reading everyone's thoughts I decided not to cut the chicken and instead I spiced it with onion powder, garlic all-spice and rosemary. I then seared the chicken to a nice crisp brown. (This added a wonderful presentation--no more goopy mess!!) I also added some chicken broth with the rice and soup BEFORE I added the chicken. I let that set on high for about 15 min. while I cooked the chicken. Then 3 hours later (on high) I took the chicken out and served the sauce over fresh-baked biscuts. I will make this again. Wonderful with a glass of cold white wine. Wonderful!!!

13 users found this review helpful

Reviewed on Sep. 11, 2003 by BARBIE0492

This dish was very good. I added about 1/2 c. milk because I was afraid it would be dry, it wasn't. I also cut up my chicken breasts. The family loved it!

13 users found this review helpful

Reviewed on Nov. 23, 2004 by CHRISTYZ3

I thought it was good. I added 1/2 cup of water, garlic salt and 2 chicken bouillon cubes (and pepper) since I had read reviews that this was bland. My rice tasted fine, I didn't notice it to be mushy, I cooked mine for 3 hours on high. Will cook it again sometime!

11 users found this review helpful

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