|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 2mg||12%|
|*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.|
Whether you just don't feel like cooking or you have a busy day ahead of you, this slow cooker chicken is the perfect solution. All you have to do is throw four ingredients together in the crock pot with some basic seasonings and then set it and forget it. The slow cooker does all the work, creating a rich sauce from the cream of mushroom soup and sliced mushrooms, while you go about your daily routine.
Serve the cooked chicken with its sauce over hot white or brown rice, noodles, or mashed potatoes. Add a salad or some steamed green beans, carrots, or spinach on the side for a well-balanced family dinner.
4 boneless, skinless chicken breasts
Kosher salt, to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup all-purpose flour
1 (4-ounce) can sliced mushrooms, strained, liquid reserved
1 tablespoon finely chopped parsley, for garnish
Gather the ingredients.
Pat the chicken breasts dry with paper towels.
Sprinkle them all over with the salt, pepper, and paprika, and then arrange them in the crock pot.
In a bowl, whisk the cream of mushroom soup with the flour and the reserved liquid from the mushrooms. Stir the mushrooms into the soup mixture.
Pour the sauce over the chicken.
Cover the pot and cook on low for about 5 to 6 hours, or until the chicken is cooked and tender.
Serve sprinkled with chopped fresh parsley and enjoy.
- Add a chicken bouillon cube to the sauce for extra chicken flavor.
- Replace the cream of mushroom soup with cream of chicken soup or cream of chicken with herbs.
- If you crave smoky flavor, add about 1 cup of diced ham to the dish.
- Sprinkle crumbled cooked bacon over the chicken just before serving.
- For a burst of color, add some pimiento or red bell pepper strips to the chicken during the last hour of cooking time, or garnish the chicken with sliced green onion tops.
- To turn this dish into a complete meal, add some frozen peas toward the very end of cooking; the peas only need about 10 minutes or so to heat up.
- Chicken breasts can become dry and tough when slow-cooked for longer than 5 or 6 hours. Some newer crock pots cook at higher temperatures, so check the chicken breasts for tenderness after 5 hours if your slow cooker tends to cook foods quickly. Because chicken breasts are so lean and can dry out easily, it is recommended to cook them on low instead of high.
- If you have to be away for more than 6 hours, consider using boneless chicken thighs as they are more forgiving than chicken breasts. The chicken thighs contain more fat than chicken breasts, so they maintain their tenderness and juiciness after 8 hours in the slow cooker on low. Chicken thighs don't yield as much meat as chicken breasts do, so you might need 6 to 8 for a family of 4, depending on the size of the thighs and your family's appetite.
Can I Put Frozen Chicken in the Slow Cooker?
Whether or not it is safe to slow cook frozen chicken is up for debate. The USDA recommends adding thawed meat to the slow cooker stating that the time it takes frozen meat to reach a safe temperature will allow for bacterial growth. However, Crock-Pot.com claims that you can use frozen chicken in the slow cooker but it may take a little longer to reach 165 F. Because boneless chicken is thin and lean, it cooks quicker than larger cuts of fattier meats (like a pot roast), especially if cut into smaller pieces.