Recipe: Yummy Crockpot Creamy Chicken Breast & Potatoes

Crockpot Creamy Chicken Breast & Potatoes. Combine the cream of chicken soup, shredded cheese, sour cream, garlic, onion powder, salt, pepper, and water, in a crock-pot. Add boneless skinless chicken breasts and turn your crock-pot on low. May use a pound of chicken tenderloin.

So simple to make, and they don't take as long to cook as some other slow cooker recipes. Give this slow cooker creamy chicken breasts recipe a try. Place frozen chicken in slow cooker. You can cook Crockpot Creamy Chicken Breast & Potatoes using 12 ingredients and 14 steps. Here is how you cook it.

Ingredients of Crockpot Creamy Chicken Breast & Potatoes

1. You need of Large Chicken Breast.
2. Prepare of Large Russet Potatoes or 6 Small Red Potatoes.
3. Prepare of carrots.
4. You need of Yellow Onion.
5. It's of Cream of Mushroom.
6. Prepare of Cream of Chicken.
7. You need of parsley flakes.
8. You need of Water.
9. Prepare of Salt.
10. It's of Pepper.
11. It's of Garlic Powder.
12. You need of Tony Chachere's Original Creole Seasoning.

Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients. In a large skillet, melt ¼ cup butter over medium-high heat.

Crockpot Creamy Chicken Breast & Potatoes instructions

1. Pour 1/2 cup of water into crockpot.
2. Skin potatoes and slice into small size chunks (if preferred, do not skin).
3. Rinse potatoes and put into crockpot.
4. Slice onion and put into crockpot over potatoes.
5. Season potatoes and onions with salt & pepper to taste.
6. Rinse and add carrots to crockpot.
7. Rinse chicken breast & slice into medium chunks.
8. Season chicken breast with all seasoning to taste.
9. Place chicken breast into crockpot over potatoes & onions.
10. Pour can of cream of chicken over chicken breast.
11. Cover and cook on low heat for 6-8 hours.
12. In 3 hours stir in can of cream of mushroom.
13. Cover & continue to stir every hour until done.
14. Spinkle parsley flakes on top.

The non-stick surface was perfect for this dish. We used boneless skinless chicken thighs but you could use breasts or tenders. If you don't like one of the veggies listed try substituting something you like. Layer chicken breasts on top of the vegetables. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk.