|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 18mg||90%|
|*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.|
In this easy recipe, boneless chicken is slow-cooked to perfection along with potatoes and carrots. Condensed soup makes this chicken an easy preparation, and the onion soup mix flavors it nicely. The recipe calls for chicken breast halves, but chicken tenders or boneless chicken thighs would be excellent in the dish, too—or use a combination. Browning the chicken breasts before they're added to the slow cooker adds flavor, but go ahead and skip that step if you're short on time.
The condensed cream of chicken soup helps keep the sauce thick and creamy, and it adds flavor. Cream of chicken with herbs, cream of celery soup, or cream of mushroom soup can be used in the recipe as well.
Feel free to add extra sliced onions to the slow cooker along with the potatoes, or add some fresh chopped parsley near the end of the cooking time. Sliced fresh mushrooms would also be excellent in the dish. Thawed frozen vegetables (e.g., frozen green beans, peas, mixed vegetables) can be added to the pot about 30 minutes before the dish is done.
Generally speaking, the condensation adds liquid to the dish, so it should balance the undiluted soup. If the final sauce ends up too thick, add a small amount of chicken stock, milk, or cream, and continue cooking until hot.
Peel the potatoes, and cut them into 1- to 2-inch cubes. Slice the celery into 1-inch pieces.
Place all of the potatoes, sliced celery, and baby carrots in the bottom of the slow cooker.
Pat the chicken breasts dry with paper towels.
Heat the vegetable oil in a skillet over medium heat. Add the chicken breasts, and cook for about 2 to 3 minutes on each side, or until lightly browned.
Place the chicken over vegetables. Cover with the undiluted cream of chicken soup. Sprinkle with dry onion soup mix.
Cover and cook on low for 5 to 6 hours, or until the chicken is cooked and vegetables are tender.
Transfer the chicken and vegetables to a serving dish or onto plates. Garnish with fresh chopped parsley, if desired.