Tasty Tuesday: Creamy Crockpot Chicken

Confession:  I have a crockpot but I don’t use it nearly enough.  It’s silly really because crockpot recipes are typically incredibly easy and incredibly delicious.  With summer coming I’ve decided that I simply must get into using my crockpot more regularly.  I do not enjoy the heat and if I can use my crockpot and avoid heating up the oven (and consequently the house) it will make me that much more comfortable.

One of the few crockpot recipes that I do make is this Creamy Crockpot Chicken.  It’s a cinch to throw together, the chicken turns out so tender and moist and the sauce is deliciously creamy.  A hit every time I make it!

Creamy Crockpot Chicken

6 boneless chicken breast halves, thawed*
1 (10 3/4 oz.) can cream of mushroom soup (or use homemade)
1/2 pkg. Hidden Valley Ranch dressing mix
1/2 cup sour cream
1 (4 oz.) can of mushrooms, drained (or use fresh mushrooms)

Combine chicken, soup, and Ranch mix. Put in Crock-Pot, cover and cook on low for approx. 6 hrs. Just before serving, stir in sour cream and mushrooms. Reheat briefly. (If using fresh mushrooms, you’ll have to let it cook a tiny bit.)  Serve over rice or noodles.

* Or use chicken drumstick and thighs. This is good too- just cook for less time.Link

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday and Blessed with Grace’s Tempt my Tummy Tuesday.

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  1. by Judy @ Contented at Home

    On May 16, 2012 at 9:58 pm

    This looks so delicious! I am always interested in new crockpot recipes–so convenient for busy days!

  2. by Lydia Beiler

    On May 17, 2012 at 8:20 am

    Yes Judy, I agree. Crockpot recipes are extremely convenient. Thanks for taking the time to stop by!