Easy Cheesy Chicken I

Easy Cheesy Chicken I

Leslye Miyashiro 0

"Put this in a slow cooker in the morning, and dinner is easy and delicious. Serve over rice or noodles."

Ingredients 8 h 15 m {{adjustedServings}} servings 364 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1146 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
  2. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
  3. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
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Reviews 586

  1. 785 Ratings


I've made a this recipe several times but I really combined it with another one we like. My two kids don't agree on very many dishes (one doesn't like chicken the other doesn't like beef dishes) but this one, they both like. We started adding a package of dry italian dressing mix to the seasoning for the chicken. For all of you who wrote that this recipe is bland, try that. And, by family preference we don't use cream of mushroom soup (my daughter can taste/smell that ingredient from a mile away). We use a can of cream of celery or just 2 cans of cream of chicken. Also, we've used fat free soup and fat free sour cream too. It doesn't seem to affect this recipe's taste to use fat free (that lets me add bacon to another recipe later :-}). Love it.

Ellen G.

PERFECT FOR ENCHILADAS! I don't know if it's fair to give this recipe 5 stars since I've changed it so much (per another reviewer's comments), but this is so fantastic you can't pass it up! Changes to make killer enchiladas with lots of flavor: Preheat oven to 350 degrees; after the chicken is done cooking, remove it from the crock pot & shred it; in a large bowl, mix together the shredded chicken, the cheese mixture it cooked in, & the sour cream; spread the chicken mixture into large flour tortillas & roll into burritos; place burritos on a cookie sheet; pour 1 can enchilada sauce (adjust to your tastes & # of servings) over burritos; sprinkle shredded cheese & sliced black olives over burritos; cook enchiladas in oven for 10 min., or until cheese is melted. Remove and enjoy!


Loved this EASY EASY recipe! Who would have thought??? I cooked mine on high for 3 hours and during the last hour of cooking, added a bag of frozen chopped broccoli and 1/2 cup fresh, sliced mushrooms. I forgot to add the sour cream but we didn't notice it. I may try it next time just to see how it tastes. Served with rice and the meal was complete! This is a great "end of a busy day" meal. Thanks Leslye!!