Slow Cooker Creamy Chicken
Total fat 10.4
Saturated fat 3.8
- 1 lb Chicken tenderloins or boneless chicken breast
- 2 fit and active can of Cream of Chicken Soup
- 1 cup water
- 1/2 cup of sour cream
- 1 tablespoon minced garlic
- 1/2 cup shredded sharp cheddar
- 5 oz celery
- 5 oz carrots
- 5 oz corn
- 5 oz peas
- salt and pepper to taste
- 1 tbsp onion powder
- 9 oz. egg noodles dry
Preparation time 10mins
Cooking time 270mins
Combine in a crockpot cream of chicken soup, water, sour cream, minced garlic, cheese and salt and pepper.
Add chicken into sauce mixture, make certain to cover chicken with sauce.
Add the vegetables on top of sauce and then add salt, pepper, and onion powder to taste to the vegetables.
Cover and turn crock pot on low. Cooking times will depend on how thick chicken is. Because I used chicken tenderloins which are thinner, chicken was done after 4 1/2 hours. If using a thicker chicken breast, continue in the crock pot until fully cooked.
Before you are ready to serve, prepare egg noodle according to directions on bag.
Stir sauce in crock pot prior to serving.
Serve over egg noodles.
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