Crockpot Chicken Supreme

Crockpot chicken supreme recipe

The Spruce / Nyssa Tanner

  • Total: 5 hrs 30 mins
  • Prep: 15 mins
  • Cook: 5 hrs 15 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
330 Calories
14g Fat
5g Carbs
45g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 330
% Daily Value*
Total Fat 14g 17%
Saturated Fat 5g 25%
Cholesterol 125mg 42%
Sodium 601mg 26%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 45g
Vitamin C 1mg 4%
Calcium 116mg 9%
Iron 2mg 12%
Potassium 453mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Although the name "chicken supreme" may sound like it is a dish that is superior to others, the term "supreme" in a chicken recipe is referencing the French suprême de volaille, which is a cooking term referring to boneless, skinless chicken breasts. Even though this dish is more about the cut and not the preparation, and chicken supreme can range in flavor and seasoning, it is generally made in a creamy white sauce or served with one on top.

Crockpot chicken supreme is a classic and popular slow cooker recipe. Boneless white chicken meat, a creamy sauce, bacon, mushrooms, and cheese make a filling and decadent dinner with just 15 minutes of preparation. Serve your chicken supreme with pasta with garlic and olive oil, or brown, wild, or white rice to soak up all the wonderful sauce, along with some steamed broccoli or green beans.

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Ingredients

  • 5 slices bacon

  • 6 boneless skinless chicken breast halves

  • 1 (4-ounce) jar sliced mushrooms (drained)

  • 1 (10-ounce) can condensed cream of chicken soup

  • 1/2 cup diced Swiss cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crockpot chicken supreme
    The Spruce / Nyssa Tanner
  2. In a large skillet, fry the bacon until crisp.

    Bacon
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  3. Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)

    Remove bacon
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  4. Crumble the bacon and set it aside, covered, in the refrigerator.

    Crumble bacon
    The Spruce / Nyssa Tanner
  5. In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.

    Chicken
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  6. Place the browned chicken in a 4 to 6-quart slow cooker. Top with the drained mushrooms.

    Mushrooms
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  7. Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.

    Sauce
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  8. Pour the soup sauce over the chicken.

    Soup sauce in chicken
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  9. Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer.

    Cover
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  10. After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.

    Chop chicken with cheese
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  11. Cover again and cook on HIGH for 10 to 15 minutes or until the cheese has completely melted.

    Chicken supreme
    The Spruce / Nyssa Tanner

Tip

If your chicken breasts are frozen, thaw them beforehand in the refrigerator to ensure the chicken is not in the temperature danger zone long enough to breed dangerous bacteria.

Adding Different Flavors

  • Use cream of mushroom soup instead of the condensed cream of chicken.
  • You can substitute the cream of chicken soup with a 10-ounce jar of Alfredo sauce.
  • Add a chopped onion and some garlic in place of the mushrooms.
  • For a stronger flavor, add Fontina cheese instead of Swiss, or dill Havarti for a herby profile.