Recipe by Chris Mueller
"A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes.4"
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6 skinless, boneless chicken breast halves
skinless, boneless chicken breast halves
2 (11 ounce) cans
condensed cream of Cheddar cheese soup
salt and pepper to taste
My family & friends loved this. I didn't exactly follow the recipe though. I put my own twist on it and it turned out better than I would've thought.
I used 1 can of cream of cheddar, 1 can of cream of mushroom, and 1 can of cream of chicken. I added 1/2 cup of milk, 2 teaspoons of garlic powder, a bit of mrs. dash, and 1 tablespoon of curry. Then after it cooked on low for 5-6 hours I added a bag of frozen veggies (broccoli, califlower, & carrots). I let it cook for another 1/2 hour on low and it was fabulous. We had it over rice. My friends all asked for the recipe.
This was awful. There was no cheese taste to it whatsoever after it was cooked. It tasted like greasy fried chicken with a thick paste on it. Would not recommend it at all.
This was a big hit! I used 4 chicken breasts, 2 cans of cheddar soup, 1 can of cream of chicken, 1/2 cup milk. I seasoned the chicken breasts with garlic and italian seasoning, then dumped the soup & milk mixture on top. I cooked on low all day (about 7 hours) and it was PERFECT! I served it over brown rice that I cooked with chicken broth instead of water, and even my 19-month-old loved it! She had seconds! I will use the leftover sauce and rice to make enchiladas tomorrow!
Sorry this is lengthy, but this was a great starter recipe as other have said. I followed the recipe but added Italian seasoning, parsley, Mrs. Dash, and a handful or two of cheddar cheese. The dumplings I did was my mothers recipe, for 4/5 drop dumplings I did 1 cup flour,1tsp baking soda, dash salt, dash sugar and enough water to make it sticky. Dropped them in the crock pot 30-45 minutes before dinner. right before we ate I topped with a little more cheese. It was creamy and smelled SO good. Made this way, my husband LOVED it and he's not a big fan of dumplings. Growing up with this dish I would have to say this was one of the best recipes, and it's REALLY easy!
I've made this for a long time, with the following change:
I mix 1 can Cheddar Cheese soup with 2 cans Cream of Chicken soup. Then just pour over the 6 chicken breasts and cook over low heat all day.
Shred at the end and serve over rice.
I added a step. I seasoned the chicken (salt, pepper & garlic powder) then browned in a pan with Smart Balance (butter). I then put chicken in crock. Added milk to the pan to loosen bits. Used 1 can of soup & 1/2 jar Tostito's 'Salsa Con Queso' ( it's a medium spicy cheese dip for chips). It made for a richer cheesy flavor & a bit of a kick.
When you work all day the last thing you want to think about when you walk in the front door is........what am I going to fix my family for dinner? It is rare that the 4 of us agree on new recipes, but this one was a big hit for all of us. I will make it again and again. I even shared the recipe with the girls at work and their families enjoyed it just as much!
This is sooo yummy! I changed it a bit. I added one can of Cheddar cheese soup and two cans of cream of chicken soup. I omitted the milk and added water. After I cooked the sauce with the chicken for 6 hours, I shredded the chicken, dumped in a can of green beans and a box of stuffing mix. I cooked all of it together for 30 mins.... It is delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Dump and Go Cheesy Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 112
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