Julia's Easy Slow Cooker Chicken

Julia's Easy Slow Cooker Chicken

229 Reviews 2 Pics
Recipe by  Julia

“An easy one dish meal.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!

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Reviews (229)

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This is an "almost excellent" recipe! With just a few minor modifications, it makes an excellent family meal; my husband loved it and my kids (who are very picky eaters) ate it up! I recommend using four boneless chicken breast halves instead of eight, roasted garlic cream of mushroom soup instead of the regular variety, and water instead of milk. Also, I cooked this meal in the crock pot on HIGH for five (5) hours (instead of on low for twice that time) - the chicken was moist and the potatoes were soft with just the right amount of sauce (or gravy). It actually exceeded my expectatons and turned out to be a very flavorful and filling meal! No leftovers! :)



My husband and teenagers are picky eaters but loved this recipe because it has their favorites: Chicken and gravy. This is quick and easy to put together, has large inexpensive portions that are not laden with fat. These are my recommendations/changes: 6 split chicken breast, meat carefully removed from bone. Rinse, pat dry. 7 med red potatoes, scrubbed, skin on & cubed (no larger than ¾”) 2 (10.75 oz) cans Campbell’s healthy choice (low fat/sodium) cream of mushroom soup. 1 soup can water (filtered if you have it) 3 heaping tablespoons of the packaged dry onion mix 2 cups fresh green beans (tips removed, beans cut in half) 2 cups baby carrots Tarragon and garlic powder - divided, sea salt, fresh ground pepper and paprika Layered ingredients starting with green beans, potatoes, carrots. Sprinkle over veggies: 1/8 teaspoon Tarragon, pinch of garlic powder, light on the salt & pepper. Lay chicken pieces over veggies making sure thickest part of chicken points towards crock-pot wall. Mix together the 2 cans of soup, 1 can water, 3 tablespoons of dry onion soup, 1/8 tarragon & 1/8 garlic powder. Salt and pepper to taste. Pour sauce over chicken & vegetables. Sprinkle lightly with paprika. Cook for 5 hours on high making sure after 4 1/2 hrs chicken isn’t already done. If it is, remove meat and cover to keep warm while veggies continue to cook until tender. Sorry about the detail – teaching teenagers to cook.



I replaced the cream of mushroom soup with cream of chicken soup (we don't like mushrooms), replaced the milk with 1/2 cup of water, and omitted the cornstarch because I didn't have any on hand. The result was fantastic!! My fiancee had two helpings and raved about this meal for hours!! Thanks, Sarah :)

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Amount Per Serving (5 total)

  • Calories
  • 444 cal
  • 22%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 41.9 g
  • 14%
  • Protein
  • 50.5 g
  • 101%
  • Cholesterol
  • 115 mg
  • 38%
  • Sodium
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet



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