🍗 Slow Cooker Chicken Casserole
This slow cooker chicken casserole is hearty, creamy, and easy to make. It’s perfect for busy days because the slow cooker does most of the work. 🥘
🧾 Ingredients
- 4 Chicken Breasts (boneless, skinless)
- 1 cup Carrots, sliced
- 1 cup Frozen Peas
- 1 cup Potatoes, diced
- 1 small Onion, chopped
- 2 cloves Garlic, minced
- 1 can Cream of Mushroom Soup
- ½ cup Chicken Broth
- 1 teaspoon Thyme (optional)
- Salt and pepper to taste
- ½ cup Shredded Cheese (optional topping)
👩🍳 Instructions
1. Prepare the slow cooker
- Lightly grease the slow cooker with cooking spray or butter.
2. Layer ingredients
- Place chicken breasts at the bottom.
- Add carrots, peas, potatoes, onion, and garlic.
3. Add liquids and seasonings
- Pour cream of mushroom soup and chicken broth over the chicken and veggies.
- Sprinkle with thyme, salt, and pepper.
- Stir lightly to combine.
4. Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is cooked through and vegetables are tender.
5. Optional finishing
- Sprinkle shredded cheese on top during the last 10–15 minutes of cooking for a melty topping.
6. Serve
- Serve warm with bread, rice, or a fresh salad.
🍽️ Tips
- You can substitute vegetables like green beans, broccoli, or corn depending on what you have.
- For extra flavor, add ½ teaspoon paprika or a dash of hot sauce to the soup mixture.
- Leftovers keep well in the fridge for 2–3 days.
If you want, I can also give you a “dump-and-go” version with frozen veggies that takes less than 5 minutes prep.
