Crock Pot Cheesy Chicken
An easy, busy day, weeknight dinner that you can slow cook all afternoon, and serve over rice.
This originated from a 2001 recipe from the food.com website and My Number One Fan has made it scores of times. The original recipe has undergone a few tweaks in the past two decades, including the addition of white wine, chicken stock, diced onion and celery. The recipe's author intended it to be served over noodles and while I think that would be delicious, it almost defeats the convenience of the dish. Microwaved rice these days is far easier and that's generally what we serve under the deliciously creamy, cheesy chicken.
The dish is also flexibly suited to either boneless chicken breasts, tenders or thighs, or a combination of those. "Almost too easy," the original author said; this is the quintessential can-o-dis, crock pot recipe.
I encourage some experimentation with this recipe which almost tastes like the base for a variety of other possibilities:
You could add small can of sliced mushrooms to the recipe, and then add a cup of sour cream just before serving for an additional dimension of creaminess and a stroganoff-style "zing."
A couple of small cans of chopped green chilies and a dash of cumin would give this a recipe a decidedly Mexican twist. Top with fresh cilantro and diced tomatoes.
Add a can of petite diced tomatoes (like, Hunt's) and a tablespoons of oregano for some Italian flair.
Top it with crumbled crispy bacon, finely minced green onions and shredded cheddar cheese, ladled into a large baked russet potato and call it "Baked Potato Chicken."
Add 2 cups of frozen, thawed broccoli during the last hour of cooking for some added variety and color.
Add a large, peeled diced russet potato to the recipe, then add 2 cups of frozen, thawed peas and carrots during the last hour of cooking and call it "Crust-less Chicken Pot Pie."
Really, any number of variations are limited only by your imagination and creativity.
Crock Pot Cheesy Chicken
Ingredients
- 2 lbs boneless chicken breasts, tenders and/or thighs, cut into strips or pieces
- 2 cans condensed cream of chicken soup (like, Campbell's)
- 1 can condensed cream of cheddar cheese soup (like, Campbell's)
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 tsp Mrs. Dash Table Blend Seasoning
- 1/4 tsp garlic powder
- 1/4 tsp celery seed
- 10-12 grinds freshly cracked black pepper
- 1 cup dry white wine
- 1 cup chicken stock (like, Swanson's or Kitchen Basics)
- non-stick cooking spray (like, Pam)
Instructions
- Pre-heat the crock pot by filling with hot water and allow to sit for at least 30 minutes on the "high' setting. When ready to assemble the dish, drain the crock pot entirely.
- Spray the crock pot liberally with cooking spray, then place chicken pieces in the bottom.
- Mix the soups, onions, celery, seasonings, chicken stock and white wine in a separate mixing bowl and then pour the sauce over the chicken.
- Cook 2 hours on high and an additional 3 hours on low.
- Serve in soup bowls over white or brown rice.
Notes
- Not sure what a Can-O-Dis recipe is? Click here.
