Description
A creamy, cheesy slow-cooker chicken dinner with tender shredded chicken, flavorful veggies, and gooey cheese—perfect for easy family meals.
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts (about 800 g)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup cream of chicken soup (or homemade equivalent)
- 1/2 cup sour cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- Optional garnish: chopped fresh parsley or green onions
Instructions
- Place chicken breasts in the bottom of a 4–6 qt (3.5–5 L) slow cooker.
- Top with chopped onion, garlic, and frozen mixed vegetables.
- In a bowl, whisk together chicken broth, cream of chicken soup, sour cream, thyme, parsley, paprika, salt, and pepper.
- Pour the sauce mixture over the chicken and vegetables.
- Cover; cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
- About 15 minutes before serving, remove the lid, shred the chicken in the cooker using two forks, and stir to combine.
- Sprinkle shredded cheddar cheese evenly over the top. Replace the lid and cook on LOW for another 10–15 minutes, until cheese is melted.
- Garnish with chopped parsley or green onions, and serve warm over rice, pasta, or mashed potatoes.
Notes
- Swap vegetables with broccoli florets or diced bell peppers for variation.
- Use Greek yogurt instead of sour cream for lighter texture.
- For extra richness, add ¼ cup cream cheese with the sauce.
- Leftovers keep well in the fridge for up to 3 days—reheat gently on the stove or microwave.
- Freeze any leftovers (without cheese) in a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1½ cups
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg