Melt-in-Your-Mouth Slow Cooker Chicken

Melt-in-Your-Mouth Slow Cooker Chicken

71
OBXcat 3

"This recipe using only three chicken breasts is very economical and super delicious! My kids love it and they are extremely picky. The chicken just melts in your mouth and is so flavorful! Garlic bread and salad goes well with this meal. I always taste before serving so I will know what, if anything more, I need to add such as Parmesan, Italian dressing, or milk if it's too thick, etc."
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Ingredients

6 h 10 m servings 480 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1582 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
  2. Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
  3. Cook on Low for 6 hours.
  4. Shred chicken in the slow cooker using 2 forks.
  5. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
  6. Serve chicken over angel hair pasta.

Footnotes

  • Cook's Notes:
  • The malt vinegar was used in place of wine since I was out last time I made this. Everyone said it was the best to-date so I incorporated it into the official recipe. White wine can be used in place of malt vinegar if desired.
  • Cream of chicken soup can be substituted for cream of mushroom if desired.
  • I don't measure the seasonings, so 1 teaspoon for each is approximate.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

71
  1. 86 Ratings

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Most helpful positive review

I made this exactly as written (except for the malt vinegar, which I did not have on hand) and it was devoured by four picky eaters, all with different tastes! The dish was easy to make, and alt...

Most helpful critical review

This is actually, the first review (regarding a recipe) I've ever written. They say "Don't judge a book by it's cover", but in this case, I really should have! I FOLLOWED IT TO A T!!!! I eventua...

I made this exactly as written (except for the malt vinegar, which I did not have on hand) and it was devoured by four picky eaters, all with different tastes! The dish was easy to make, and alt...

I have to agree, you don't think these spices would work, but it totally does! Followed this recipe by the book, and it turned out perfect. The whole family loved it!

This is actually, the first review (regarding a recipe) I've ever written. They say "Don't judge a book by it's cover", but in this case, I really should have! I FOLLOWED IT TO A T!!!! I eventua...

Made this last night and it was very good and thanx OBXcat! I left out the malt vinegar and used 8 boneless/skinless thighs instead of the breasts. I made a casserole with it using egg noodles...

Made this recipe as written except I cooked it 3 hours on high in the crockpot because of time. Turned out great! Sauce is wonderful. Thanks for this deliciously easy recipe.

When I first read this recipe, I thought the spices on the chicken were a very odd combo. This made me think this dish would be either amazing or terrible. It was amazing! The only change I made...

I used 1.25 lbs of chicken tenderloin cooked on low for about 4 hours. I also left out the vinegar, and like someone else said, I used red pepper instead of paprika. I tasted it before cooking...

Omit the salt. Everything else has salt already in it, the soup, the dressing, the parmesan, etc. We found it waaaaay too salty. But the flavors were really yummy. Instead of the malt vinegar I ...