No Time to Cook Chicken

No Time to Cook Chicken


"Chicken, creamy soups, and sour cream in a slow cooker - cook all day, ready for you when you get home. Only 4 ingredients! Everyone loves this, a no hassle dinner good enough for company."

Ingredients 8 h 10 m {{adjustedServings}} servings 304 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1142 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
  2. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.
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Reviews 341

  1. 434 Ratings

Michelle McCormick

If I would have made this recipe exactly as stated, I'm sure it wouldn't have turned out so great, like other reviewers have commented. However - I made a couple modifications and it turned out absolutely EXCELLENT! I made the base recipe following the original instructions, except I seasoned the chicken with garlic salt, pepper and paprika. I sliced up a white onion, (not chopped) placed half the onion slices in the bottom of the crockpot, placed the chicken on top, then put the rest of the onions on top of the chicken. I mixed low fat crm of mush. soup & crm of chicken soup in a bowl, added a little milk until it was smooth, and then mixed in a can of diced tomatos & a can of sliced mushrooms. I poured that over the chicken and onions, and sprinkled garlic salt, pepper and paprika on the top of everything. Since it was just for me and my husband, I only use 3 pieces of boneless, skinless chicken breasts. I turned the crockpot on high, it only took 2 1/2 to cook. I served over egg noodles. I'm not kidding. This is one of the BEST dinners I have ever made! The sauce was excellent and the chicken was really really moist and tender. My husband basically licked his plate, and as I'm writing this review, he's over there eating another helping!


This was a nice change of pace during our busy week. I threw in frozen chicken breasts, a sliced onion in the beginning, garlic powder, salt, pepper, and some minced garlic. Set on high for 6 hours and added 1 bunch of fresh broccoli during the last 30 minutes of cooking. The broccoli was a very nice complement to this! Served over hot rice; no leftovers and loved by all!


This was really tastey! I made it for my husband, the 8 year old boy I care for and his mother and everyone LOVED it! I did make a few changes though. I preseasoned the chicken with pepper, season salt and garlic (mixed the seasonings together and rubbed on the chicken)Then I added sliced fresh mushrooms (about 1/2 lb?) and sprinkled a bit more garlic on them. Then I used cream of mushroom soup instead of the celery and mixed it with the cream of chicken. I poured the soup mixture on top and them mixed a bit (next tim I'll probably just add mushrooms and garlic to the soup mixture and pour over the chicken). Then near the end of cooking I added the sour cream. I served some of the gravy mixture over mashed potatoes and a side of green beans (added some color other than browns). The chicken was REALLY tender and all the breasts but 1 fell apart when I stired in the sour cream. Next time I'll cook a bit less and I may use 6 breasts instead of 4. There was A LOT of gravy left over. Thanks for posting the recipe.:-)