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I came across this recipe recently through Pinterest and I knew that I was going to have to try it soon. I made it last week and oh my… is it good! My husband is not a fan of vegetables or anything healthy for that matter, but he was willing to eat this, which made me very happy!
The only thing I think I would add next time is potatoes. We love potatoes in this family and I think it would have been good to either have diced potatoes thrown in the crock pot with everything else or have them mashed on the side. Enjoy!
Country Crock Pot Chicken
- 4 carrots, cut into 1 inch chunks ( I used a couple handfuls of baby carrots)
- 4 stalks celery, sliced
- 1 medium onion, chopped
- 6 – 8 boneless, skinless chicken breasts, quartered ( I only used 2, just use as many as you need)
- 1 tsp oregano
- 1 tsp dried thyme leaves
- salt & pepper
- 1 can (10 oz) condensed cream of chicken soup (not diluted)
- 1 envelope of dry onion soup mix
- 1/3 cup of chicken broth
- 2 Tbsp cornstarch (or flour, either works)
How to Make:
1. Cut up all your vegetables (carrots, onions, celery) and place them at the bottom of your crock pot.
2. Place your chicken breasts over the top of the vegetables and add your spices (oregano, thyme, salt and pepper).
3. Spoon the cream of chicken soup over the chicken, and gently spread around.
4. Sprinkle dry onion mix over the top of everything.
5. Cover and cook on high for 3-4 hours or on low for 6-8 hours. Half way through stir everything together.
6. 15 minutes before it’s finished blend the chicken broth and cornstarch together with a whisk, then add to crock pot and stir together.
7. Cook everything in the crock pot uncovered for 15 minutes and until sauce has thickened.
The recipe says to serve over rice or noodles, but I served it alone. I still think this would be amazing over a nice batch of mashed potatoes!
Get step-by step pictures and see the recipe at FancyLittleThings.com.
To view more recipes on Singing Through the Rain, see my recipe list!