In this easy recipe, boneless chicken is slow cooked to perfection in the slow cooker 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 of both. 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 (eg., frozen green beans, peas, mixed vegetables) can be added to the pot about 30 minutes before the dish is done.
Low starch potatoes -- or waxy potatoes -- like red-skinned varieties, new potatoes, and round whites hold up better than high starch potatoes like russets. You can also cook the potatoes and carrots separately if you would like to have more control over the cooking time.
Generally speaking, the condensation in a slow cooker 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.
- 6 medium potatoes
- 1 cup sliced celery
- 8 ounces baby carrots (about 1 1/2 cups)
- 6 boneless chicken breast halves, without skin
- 1 (10 3/4 oz) can cream of chicken soup
- 1 envelope dry onion soup mix
- Optional: Fresh chopped parsley, for garnish
- Peel the potatoes and cut them into 1 to 2-inch cubes. Slice the celery into 1-inch pieces.
- Place all of the cut-up potatoes, sliced celery, and baby carrots in bottom of 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.