"An easy one dish meal." — Julia
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skinless, boneless chicken breast halves
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/3 cups
1 (1 ounce) package
dry onion soup mix
This is an "almost excellent" recipe! With just a few minor modifications, it makes an excellent family meal; my husband loved it and my kids (who are very picky eaters) ate it up! I recommend using four boneless chicken breast halves instead of eight, roasted garlic cream of mushroom soup instead of the regular variety, and water instead of milk. Also, I cooked this meal in the crock pot on HIGH for five (5) hours (instead of on low for twice that time) - the chicken was moist and the potatoes were soft with just the right amount of sauce (or gravy). It actually exceeded my expectatons and turned out to be a very flavorful and filling meal! No leftovers! :)
Ive tried this two ways now. The first time was by the instructions, it turned out absolutely disgusting and had to throw it all away. The 2nd way was after reviewing other people's comments...changed it like this:
1 cup water instead of milk
Cream of chicken instead of cream of mushroom
5 chicken breasts
Did not add cornstarch.
Now this turned out really well and I'll make it again - but I don't consider this the same recipe, so leaving my rating at 1.
My husband and teenagers are picky eaters but loved this recipe because it has their favorites: Chicken and gravy. This is quick and easy to put together, has large inexpensive portions that are not laden with fat. These are my recommendations/changes:
6 split chicken breast, meat carefully removed from bone. Rinse, pat dry.
7 med red potatoes, scrubbed, skin on & cubed (no larger than ¾”)
2 (10.75 oz) cans Campbell’s healthy choice (low fat/sodium) cream of mushroom soup.
1 soup can water (filtered if you have it)
3 heaping tablespoons of the packaged dry onion mix
2 cups fresh green beans (tips removed, beans cut in half)
2 cups baby carrots
Tarragon and garlic powder - divided, sea salt, fresh ground pepper and paprika
Layered ingredients starting with green beans, potatoes, carrots. Sprinkle over veggies: 1/8 teaspoon Tarragon, pinch of garlic powder, light on the salt & pepper. Lay chicken pieces over veggies making sure thickest part of chicken points towards crock-pot wall.
Mix together the 2 cans of soup, 1 can water, 3 tablespoons of dry onion soup, 1/8 tarragon & 1/8 garlic powder. Salt and pepper to taste. Pour sauce over chicken & vegetables. Sprinkle lightly with paprika.
Cook for 5 hours on high making sure after 4 1/2 hrs chicken isn’t already done. If it is, remove meat and cover to keep warm while veggies continue to cook until tender.
Sorry about the detail – teaching teenagers to cook.
I replaced the cream of mushroom soup with cream of chicken soup (we don't like mushrooms), replaced the milk with 1/2 cup of water, and omitted the cornstarch because I didn't have any on hand. The result was fantastic!! My fiancee had two helpings and raved about this meal for hours!! Thanks, Sarah :)
I use the cream of mushroom soup and onion soup mix to make a wonderful eye round roast in the crockpot - I never add any additional liquid to it or cornstarch and the gravy comes out perfect - lots of compliments, so that's how I made this dish and it also came out perfect. So, for everyone who finds this recipe bland, omit the milk and cornstarch - it makes all the difference. If you do want the gravy a little thinner then add no more than 1/4 cup of water.
I made this for dinner and my husband coundn't say enough about how delicious it was, and my VERY fussy girls' backed him right up. I think there was too much chicken for 4 people and I would use 4 halves instead of 8 next time to make the ratio of chicken to potatoes more even. Instead of the milk (I used condensed) you could use 2 cans of soup for a thicker sauce but I just added 4 Tbsp. of flour to 4 Tbsp. of melted butter and cooked stirring constantly for a minute until bubbly. I added to the sauce for the last hour as well as some salt, pepper and sprinkled a layer of nutmeg on the top. It tasted great and was plenty thick enough for me.
This was really great! I made some modifications as others suggested - browned chicken in a skillet with garlic, paprika, salt, pepper, and oregano. I also added these same spices to the sauce. I used 2 cans cream of chicken and a combination of chicken broth, water, and milk instead of the canned milk. I used 4 large chicken breasts and added carrots, diced onion and fresh mushrooms. It cooked in 2 1/2 hours on high. It was kind of soupy so I cut up the chicken and it was a wonderful stew that was good alone and over quick drop biscuits!
We used a bit of advice from other reviews - Cream of chicken soup, water instead of milk - and it turned out excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Julia's Easy Slow Cooker Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 67
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