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Crockpot Country Chicken


This Crockpot Country Chicken recipe is full of the tastes of home cooking. You can start it early and keep it warm until dinner time.

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Rate this recipe 4.4/5 (43 Votes)


  • 4 carrots, cut into 1-inch chunks
  • 4 stalks celery, sliced
  • 1 medium onion, chopped
  • 6 to 8 boneless, skinless chicken breasts, quartered
  • 1 teaspoon dried tarragon leaves
  • 1 teaspoon dried thyme leaves
  • Salt, to taste
  • Pepper, to taste
  • 1 (10 ounce) can condensed cream of chicken soup
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/3 cup cooking sherry or white wine
  • 2 tablespoons cornstarch



Step 1

Place carrots, celery, and onion in bottom of crockpot.

Arrange chicken breast pieces over vegetables and sprinkle with tarragon, thyme, and salt & pepper.

Spoon cream of chicken soup over chicken and sprinkle with dry onion soup mix.

Cover, cook on high for 3 to 4 hours, stirring once during cooking.
Blend cooking sherry or wine with cornstarch, whisking in a small bowl until smooth. Stir into the crockpot. Cook, uncovered, for about 15 minutes—or until sauce thickens.

Serve over rice or pasta or egg noodles.

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