This 5-ingredient slow cooker retro cream chicken using frozen chicken breasts is exactly the kind of no-brainer dinner I lean on during busy weeks. It has that old-school, church-potluck creamy chicken vibe, but with a modern shortcut: you literally toss frozen chicken breasts in the crock with four pantry staples, turn it on, and walk away. By the time you’re home from work, you’ve got tender, shred-y chicken in a cozy, beige cream sauce that tastes like it took all afternoon… because technically, it did—your slow cooker did the work for you.
Slow cooker cream chicken served over egg noodles on a weeknight dinner table
Serve this creamy chicken spooned over hot egg noodles, mashed potatoes, or steamed rice to soak up every bit of sauce. Add a simple green side, like roasted broccoli, steamed green beans, or a bagged salad mix for some freshness and crunch.
Leftovers are great tucked into toasted buns like a warm chicken sandwich or wrapped in tortillas with a handful of shredded lettuce. A sprinkle of black pepper and a little extra parsley on top makes it feel restaurant-ready with almost no effort.
5-Ingredient Slow Cooker Retro Cream Chicken
Servings: 6
Ingredients
2 to 2 1/2 pounds frozen boneless skinless chicken breasts (about 4 large breasts)
2 (10.5-ounce) cans condensed cream of chicken soup
1 (1-ounce) packet dry ranch dressing mix
1/2 cup low-sodium chicken broth or water
4 tablespoons unsalted butter, cut into pieces
Ingredients for cream chicken arranged on a kitchen counter
Directions
Place the frozen chicken breasts in an even layer on the bottom of a 5- to 7-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly.
In a medium bowl, whisk together the condensed cream of chicken soup, dry ranch dressing mix, and chicken broth or water until smooth and creamy. This should look like a thick, beige sauce.
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