Ingredients:
- 2 to 2½ pounds boneless, skinless chicken breasts (4–6 pieces)
- 1 (1.5-ounce) packet dry onion soup mix
- 1 (10.5-ounce) can cream of chicken soup (or cream of mushroom soup)
Instructions:
1. Prepare the slow cooker
Lightly coat the inside with nonstick cooking spray.
2. Add the chicken
Arrange the chicken breasts in a single layer in the bottom of the slow cooker. Slight overlap is fine, but keep them mostly flat.
3. Mix the sauce
In a bowl, combine the onion soup mix and cream of chicken soup until smooth and fully blended.
4. Coat the chicken
Spread the mixture evenly over the chicken, making sure all pieces are well covered. Do not add extra liquid.
5. Cook
Cover and cook until the chicken is tender and fully cooked:
- Low: 4 to 6 hours
- High: 2½ to 3½ hours
6. Shred and finish
Shred the chicken into large pieces directly in the slow cooker or leave whole, then stir gently to coat in the sauce.
7. Serve
Serve hot with the creamy onion sauce spooned over mashed potatoes, rice, or noodles.
Variations & Tips
- Stir in 2 to 4 tablespoons sour cream or plain Greek yogurt at the end for extra creaminess.
- Add sliced mushrooms before cooking for more flavor.
- Stir in frozen peas during the last 20 minutes for added color.
- Use boneless, skinless chicken thighs for a more tender result.
- For a thicker sauce, remove the lid during the last 20 to 30 minutes on HIGH.
- To stretch the recipe, add an extra can of soup and a splash of milk, then serve over a larger portion of rice.