Slow Cooker Creamy Chicken and Vegetables

What you need:

  • Slow Cooker (recipe is for 2 quart cooker, multiply ingredients for larger cookers)
  • 0.5-0.75 pounds boneless, skinless chicken thighs (preferred) or breasts, defrosted if frozen
  • 1 tbsp butter
  • 1 small onion, diced, or 2 tbsp dried onion flakes + 0.25 cup added water
  • 10.75 oz can of condensed cream of chicken soup
  • 0.5 pound frozen mixed vegetables
  • black pepper or crushed red pepper to taste (optional)

Depending on your chosen method of serving, you might choose to serve it with:

  • Biscuits from 7.5 oz roll of refrigerated biscuit dough (this option pictured in this recipe)
  • Toasted bread
  • Corn tortillas
  • In bowls with crackers as a stew

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What to do:

If the chicken is frozen, defrost it in the microwave.  Chicken thighs are more durable, and tend to work a little better than breasts in the slow cooker, and are also much cheaper.  But if breasts are what you’ve got, they will work too.  Remember, when handling raw chicken, avoid cross-contamination! Do not handle any other food, or touch surfaces which will touch other food, or allow other food to touch contaminated surfaces.  Ideally, just slide the chicken from the plate you defrosted it on, straight into the slow cooker, and then load everything else on top of it.

Add in the butter.  Add in either the diced onion, or the dried onion flakes plus 0.25 cup water to compensate.

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Turn on the slow cooker to Low for 8 hours, or High for 4 hours.

At the end of the cooking time, add in the 0.5 pound of frozen mixed vegetables.  Because the slow cooker is already safely at cooking temperature, you don’t need to thaw or defrost the vegetables first. The large amount of stored heat in the slow cooker will warm them up quickly.  They also don’t need much cooking, just a few minutes or so to warm up while you prepare whatever you are serving it with.

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At this point, you can also optionally add in some black pepper or crushed red pepper to spice it up a bit.

Do whatever preparation is necessary for what you are choosing to serve the chicken with.  Here, we are making some biscuits from a roll of refrigerated biscuit dough.  Here is the chicken served over biscuits:

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It may not look very fancy, but it’s delicious!  You can also, instead of serving over biscuits, serve it on toast, or with corn tortillas, or as a stew with crackers.  It makes great leftovers.

 

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