Happy Crockpots and Casseroles day!
I’m so excited to be sharing another one of my favorite crockpot recipes today. This one isn’t very unique and I think we’ve all seen (and probably cooked) a variation at some point. But it’s one of my very favorites so here it is!
One of the big perks is that it can be made in the crockpot or the oven depending on what works best for your schedule.
Creamy Crockpot Chicken
4 lbs chicken
3 cans cream of mushroom/chicken soup (any combination is fine)
Rinse and lightly brown the chicken on the stove with a little salt and pepper.
(Side note, this is optional but does make it taste better. That said about half the time O make this meal, I put the chicken in the crockpot still frozen solid and it works just fine)
You can leave the chicken breasts whole or you can cut them into smaller pieces.
In the crockpot:
Put the chicken and three cans of soup in the crockpot. Cook for about 8 hours on low.
In the oven:
Put the chicken and three cans of soup in a casserole dish with a lid. Bake at 350 degrees for two hours.
I recommend a cookie sheet under the casserole dish in case the soup bubbles over while baking.
And that’s all there is to it!
I like to serve this chicken with rice. The soup makes a great sauce to give the rice flavor as well!
Next, be sure to check out the recipe Darrian is sharing today. Then drop a link to your favorite crockpot or casserole recipe!