|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 1mg||4%|
|*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.|
Although the name "chicken supreme" may sound like 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.
Crock pot 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.
Click Play to See This Crock Pot Chicken Supreme Recipe Come Together
5 slices bacon
6 boneless, skinless chicken breasts
1 (4-ounce) jar sliced mushrooms, drained
1 (10-ounce) can condensed cream of chicken soup
1/2 cup diced Swiss cheese
Gather the ingredients.
In a large skillet, fry the bacon until crisp.
Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
Crumble the bacon and set it aside, covered, in the refrigerator.
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.
Place the browned chicken in a 4- to 6-quart slow cooker. Top with the drained mushrooms.
Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
Pour the soup sauce over the chicken.
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.
After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.
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 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.
- Add a garnish of sliced green onions or chopped parsley for brighter color and extra flavor.
- Add a tablespoon or two of dry sherry to the soup mixture.
How To Store and Freeze
- Refrigerate leftovers in shallow covered containers for up to 4 days.
- Freeze the cooled chicken and sauce in airtight containers for 2 to 3 months.
Should Raw Chicken Be Washed?
It might seem like a good thing to rinse chicken, but washing meat and poultry actually increases the risk for cross-contamination in the kitchen. When you rinse the poultry, bacteria present on the surface of the meat can splash onto surrounding surfaces. If your recipe says "rinse and pat dry," go ahead and pat the chicken dry with paper towels, but skip the rinse.
What Can I Use Instead of Swiss Cheese?
Many cheeses can be used in place of the Swiss cheese. Cheddar, Edam, Gouda, Jarlsberg, and mozzarella cheese are all good alternatives.
Is It Better To Bake or Pan Fry Bacon?
Either method is fine. Baked bacon is a little easier and less messy than pan frying, though it takes a little longer. If you choose to bake the bacon, whether on foil or on a rack, be sure to save the drippings for your recipe. If you have extra drippings, store them in the refrigerator or freezer.