This 4-ingredient Crockpot chicken recipe with chicken breasts, cream of chicken soup, sour cream, and onion soup mix is a super easy meal.
Are you looking for a great recipe to make with little effort on busy weeknights that the whole family will love? Look no further. This easy dinner recipe is perfect for those nights when you don't have time to spend in the kitchen but still want a delicious meal.
With just four ingredients and a slow cooker, you can have a flavorful and tender chicken dish that everyone will enjoy. The cream of chicken soup and sour cream create a creamy and savory sauce, while the onion soup and dip mix adds a burst of flavor to the dish.
The best part? You can set it and forget it with slow cooking, allowing you to focus on other things while dinner cooks itself in the Crockpot.
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Whether you're a busy parent, a college student, or just looking for an easy meal to make for a busy night, this 4-ingredient Crockpot chicken is one to keep in your back pocket. So grab your slow cooker and get ready to make a meal that will become a family favorite.
Recipe Highlights
- Easy recipe: A delicious meal with minimal effort.
- Simple ingredients: A simple recipe with only four ingredients.
- Family favorite: This is one of our favorite meals.
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Ingredients
- Chicken - Boneless skinless chicken breast.
- Cream of chicken soup - Condensed soup. Cream of mushroom is another great option.
- Sour cream - For a creamy sauce.
- Dry onion soup mix - Soup and dip mix is a dry powder. You can find this in grocery stores with pantry goods.
See the recipe card for quantities.
Instructions
Grease the bottom and sides of your slow cooker with cooking spray or butter or line with a disposable liner. Place the chicken breasts in the bottom of the Crockpot.
In a small bowl, add the cream of chicken soup, sour cream, and dry onion soup mix.
Stir until combined.
Pour the soup mixture into the slow cooker and spread it evenly over the top of the chicken.
Cook on LOW for 6 to 8 hours, on HIGH for 3 to 4 hours, or until the chicken reaches a minimum internal temperature of 165°F (73.9°C).
Shred, dice, or serve whole. Serve with egg noodles, penne pasta, rice, or veggies and top with the extra soup. Garnish with fresh parsley for a pop of color.
Serving Suggestions
- Shredded chicken: Shred the chicken with two forks, diced it, or serve whole, whichever you prefer. For pasta, shredded or diced are great options.
- Noodles: Egg noodles and penne pasta are perfect for this dish.
- Rice: Serve over white rice or seasoned rice.
- Veggies: When the cooking time is almost complete, you can prepare a side dish. This is great alongside mashed potatoes or seasoned black beans. For a low-carb option, serve over cauliflower rice or a bed of broccoli.
Substitutions
- Chicken breast - Instead of boneless chicken breasts, you can use boneless skinless chicken thighs or a combination of both. Chicken breasts and thighs are both cooked to the same internal temperature. See the food safety notes below. If using skin-on thighs or breasts, I recommend searing them in a pan first to crisp up the skin.
- Soup - If you don't have cream of chicken soup, you can substitute with cream of mushroom soup or cream of celery soup.
- Sour cream - Greek yogurt or plain yogurt can be used in place of sour cream.
Variations
- Veggies: Add chopped vegetables such as shredded carrots, diced potatoes, or bell peppers to the slow cooker for a one-pot meal.
- Seasoning: Use taco seasoning or ranch dip mix instead of onion soup and dip mix.
- Creamy: Make this extra creamy by adding 4 ounces of softened cream cheese (room temperature). A little bit goes a long way. Cut the block into small cubes to allow it to melt easier. Also, mozzarella cheese or cheddar cheese are great additions.
Equipment
- Slow cooker - I use a 6-quart cook and carry Crockpot, but this recipe will fit in a smaller model.
- Mixing bowls - A small mixing bowl for the soup mixture.
Storage
To store leftover crock pot chicken, allow it to cool to room temperature first. Then, transfer it to an airtight container or sealable plastic bag and store it in the refrigerator for up to 4 days.
If you want to store it for longer, you can also freeze the chicken in an airtight container or freezer-safe bag for up to 3 months. When you're ready to eat it, thaw it in the refrigerator overnight and reheat it in the microwave, oven, or on the stovetop.
FAQ
Yes, the slow cooker is perfect for cooking raw chicken breasts, thighs, and other chicken cuts. The Crockpot cooks low and slow until the meat is fully cooked.
Generally, chicken cooks on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, but time is simply a guideline. Cook your chicken until it reaches 165°F (73.9°C).
More Chicken
Love this easy chicken recipe? Here are a few more you might like for a delicious home-cooked meal for the entire family.
Pairing
These are my favorite dishes to serve with slow cooker chicken:
📖 Recipe
4-Ingredient Crockpot Chicken
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts
- 10 ounces cream of chicken soup
- 8 ounces sour cream
- 2 ounces onion soup & dip mix
Instructions
- Grease the bottom and sides of your slow cooker with cooking spray or butter or line with a disposable liner. Place the chicken breasts in the bottom of the Crockpot.
- In a small bowl, mix the cream of chicken soup, sour cream, and dry onion soup mix. Pour the soup mixture evenly over top of the chicken.
- Cook on LOW for 6 to 8 hours, on HIGH for 3 to 4 hours, or until the chicken reaches a minimum internal temperature of 165°F (73.9°C).
- Shred the chicken, dice it, or serve whole. Serve with egg noodles, penne pasta, rice, or veggies and top with the extra soup. Garnish with fresh parsley for a pop of color.
Video
Notes
Nutrition
Food safety
- Always wash your hands before and after handling raw chicken.
- Chicken should reach a minimum internal temperature of 165°F (73.9°C).
- Refrigerate any leftovers promptly and store them in an airtight container in the refrigerator for up to 4 days.
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