Creamy Slow Cooker Chicken and Potatoes
Maddie Rickman cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A comforting, one-pot slow cooker meal featuring tender chicken breast, baby gold potatoes, and green beans in a rich, creamy sauce.
- Time
- 4 hours 15 minutes
- Equipment
- Slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 120 g
- 3 g
- 2 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.24 kg before cooking, which is about 560 g per serving.
Steps
Place the halved baby gold potatoes and trimmed green beans into the bottom of the slow cooker.
Lay the boneless, skinless chicken breasts on top of the vegetables.
In a medium mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, dried parsley, salt, and black pepper until well combined.
Pour the creamy sauce mixture over the chicken and vegetables in the slow cooker, spreading it evenly to cover.
Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is cooked through and the potatoes are fork-tender.
Before serving, you can shred the chicken slightly or leave the breasts whole, and stir the sauce to ensure everything is well coated.
Notes
For a thicker sauce, you can reduce the chicken broth to 1/4 cup. If you prefer more vegetables, carrots also work well in this dish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 578
- Protein
- 60 g
- Carbs
- 45 g
- Fat
- 18 g
- Fiber
- 6 g
Where the calories come from
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