The chicken and sauce in the crock pot reminds me of Thanksgiving dinner. This is one of those dishes that don’t require hours and hours of preparation and cooking. The preparation time is less than 5 minutes and the slow cooker does the rest of the work. Imagine grated chicken, topped with sauce, served over mashed potatoes, egg noodles or rice, your choice. Doesn’t white meat taste the same as chicken anyway? Yes, and you can prepare this wonderful meal whenever you want. Soon, instead of turkey for Thanksgiving dinner, chicken will become a thing. Just wait and see. Just kidding.
Chicken can be served over egg noodles, rice, mashed potatoes or mashed cauliflower for those on a low carbohydrate diet. I’m what you call a lazy cook in my kitchen and I just heated instant mashed potatoes on the stovetop and canned green beans in the microwave. Canned green beans are my favourite and I prefer them to fresh green beans. I can also add freshly ground black pepper to give the chicken more flavour.
6 boneless, skinless chicken breasts
2 packets of chicken sauce mix
1 (10 ¾ oz.) 98% Creamy Chicken Soup with Fat
2 cups of water
1 teaspoon onion powder
1 teaspoon garlic powder
freshly ground pepper to taste
Add the dry chicken sauce mixture, cream of chicken soup, onion powder, garlic powder and water to the slow cooker. Whisk to blend.
Add chicken to sauce mixture.
Cook over high heat for 3 to 4 hours or low heat for 8 hours.
Serve with mashed potatoes, egg noodles or rice.
Serving Size: 3/4 cup