Are you craving a delicious, comforting meal that's also incredibly easy to make? Look no further! This slow cooker chicken breast recipe with cream of mushroom soup is the perfect solution for busy weeknights or a relaxed weekend dinner. Tender, juicy chicken bathed in a creamy, savory sauce – it's a crowd-pleaser that requires minimal effort. This recipe is a fantastic example of healthy meals made simple, perfect for those seeking quick dinner ideas and homemade cooking at its best.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup milk (or cream for extra richness)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (optional, for browning)
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Prep the Chicken: Pat the chicken breasts dry with paper towels. This helps them brown better if you choose to do the optional browning step. Season generously with salt and pepper.
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Optional Browning (Recommended): Heat olive oil in a large skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes per side. This step adds a lovely depth of flavor, but is not strictly necessary.
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Slow Cooker Magic: Place the browned (or unbrowned) chicken breasts in your slow cooker.
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Sauce Creation: In a bowl, whisk together the cream of mushroom soup, chicken broth, milk (or cream), thyme, and garlic powder. Pour this mixture evenly over the chicken in the slow cooker.
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Cook Time: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
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Shred and Serve: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce. Garnish with fresh parsley before serving.
Serving Suggestions:
This delicious chicken is incredibly versatile! Serve it over rice, mashed potatoes, egg noodles, or even as a filling for sandwiches or tacos. It's a wonderfully adaptable recipe, perfect for using up leftovers creatively.
Cooking Tips for Best Results:
- Don't overcook the chicken: Overcooked chicken will be dry. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Adjust seasonings to your liking: Feel free to add other herbs and spices, such as rosemary, paprika, or onion powder, to customize the flavor. A dash of Worcestershire sauce adds a savory depth.
- Thicken the sauce: If you prefer a thicker sauce, you can mix 1-2 tablespoons of cornstarch with a little cold water to create a slurry and stir it into the slow cooker during the last 30 minutes of cooking.
Variations:
- Creamy Tomato Chicken: Substitute cream of tomato soup for the cream of mushroom soup.
- Spicy Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Cheesy Chicken: Stir in 1/2 cup of shredded cheddar cheese during the last 15 minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 10-15g
Note: Nutritional information may vary depending on the specific ingredients used.
This slow cooker chicken breast recipe with cream of mushroom soup is a testament to the ease and deliciousness of homemade cooking. It's a perfect example of how easy recipes can deliver big on flavor and satisfaction, making it a staple in your repertoire of quick dinner ideas and best recipes. Enjoy!