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Slow Cooker Chicken Continental

Slow Cooker Chicken Continental

  • Prep

    20 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
JTWCO

JTWCO

A slow cooker meal which cooks all day while you are at work, and is ready when you get home!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 2508 mg
  • 100%

Based on a 2,000 calorie diet

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Directions

  1. Lightly grease slow cooker, and line with dried beef. Place 2 to 3 chicken breasts in the slow cooker. In a mixing bowl, stir together sour cream, soup, and flour; pour 1/2 of mixture over chicken. Layer with the dried beef and chicken breasts, and pour in the remaining sour cream mixture. Top with the remaining dried beef.
  2. Cook in slow cooker on LOW for 8 hours, or on HIGH for 4 hours.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TSR3
204

TSR3

12/9/2003

This is wonderful--the chicken and dried beef go well together. I did make a few changes to the recipe: 1) I used 2 cans cream of mushroom soup, and 2 cups of sour cream (hey--I like a LOT of gravy) 2) Added a packet of Lipton Onion soup mix 3) Added a cup of shredded cheddar cheese 4) Increased the flour to 1/2 cup Layered everything like recipe said (you don't even have to thaw the chicken breasts--I put them in frozen. After 8 hours in crock pot, everything was done--chicken very tender and sauce was great. Served this with rice and asparagus--all I can say is this meal was terrific!!!!!! Try this--you will really like it!

MINALEWIS
153

MINALEWIS

7/18/2005

I rated this once and then came back to rate it again. I first gave it 5 stars then came back and gave it three. You see...I make this and have for years. I make it by taking regular chicken breasts and lining a 9x13 pan and mixing one can of soup and a small carton of sour cream and covering the top. Sometimes I line the bottom of the pan with "buddig" beef. (the little packages in the packaged meat aisle) At first I gave it 5 stars but then after I fed it to my family - they all thought the crockpot version was not as good as the regular oven version I make. (not sure why but it turned out much juicier in the fast method. I also wrap a slice of bacon around each piece of chicken when I am using it for company or if I have bacon in the fridge - I then bake it for 45 minutes on 400 - For me - this turns out better and the family agrees. Perhaps I cooked it too long - but I took it off way sooner than the recipe called for already - so watch the time - or it will dry it out.

Susy B
101

Susy B

6/16/2005

I used my larger crockpot and after reading the other reviews, I changed my recipe to 2 lbs. frozen chicken, 1 1/2 C. sour cream, two cans of soup and one 4.5 oz jar of dried beef that I rinsed. The chicken was the most tender I've ever had. Leftovers were great! Will definitely make again for company.

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