I really don’t use my Crockpot often enough. Usually it sits in the bottom of my cabinet, lurking, until it’s time to make a pulled pork or something else that you must braise unto oblivion, then tear apart and slather with BBQ sauce.
The poor Crockpot is misunderstood. It just wants to be loved like the rest of our kitchen appliances. Sure, it has some quirks like the fact that it hates green vegetables and it’s impossible to make a pretty photo of a slow-cooker meal. But it has its merits too.
“Use me,” it begs. “You can leave me unattended while you go play at the park! I can have a hot meal ready at home for you, smelling up your apartment with my fabulousness, when you come home from work!” And you’re like, “yeah, but the only thing you seem to be any good for is cooking chili and some sort of weird version of beef stroganoff. Why else would my Crockpot recipe books have that many chili and stroganoff recipes in it?”
The slow-cooker has magic skill with chicken breasts, too. Most people think only thighs and legs will do well, but when timed right, your chicken breasts will be moist and fall-apart-tender delicious. You may actually need a spoon to get them out of the liner. The best part about this Creamy Crockpot Chicken recipe is how it whips together quickly. I can prep it the night before and set the liner in the fridge, ready to pop in the morning before I go off about my day. There’s always plenty of leftovers for days to come, and with the potatoes, onion and carrots cooking below the breasts, all I need to do to make it a complete meal is serve it with a side salad.
Creamy Crockpot Chicken
6 boneless, skinless chicken breast halves
1 can condensed low-fat cream of chicken soup
1/2 cup sour cream
1/4 cup dry white or rose wine
1 tablespoon soy sauce
1/4 tsp coarse salt
1/8 tsp black pepper
1/4 tsp dried thyme
1/4 tsp garlic powder
1 1/2 cups baby carrots (about 30)
2 LBs new potatoes, halved
1/2 cup chopped red onion
1 cup sliced mushrooms (optional)
Place the potatoes, carrots, onions and mushrooms in the bottom of a 5QT slow cooker. Top with the chicken breasts.
Combine the seasonings, wine, soy sauce, sour cream and condensed soup until well-mixed. Spoon over the chicken and spread edge-to-edge in the slow cooker.
Cook on Low for 10-12 hours or high for 5-6 hours.