Creamy Slow Cooker Chicken and Potatoes

Ingredients

• 1.5 lb chicken breast (boneless, skinless)
• 1.5 lb baby gold potatoes (halved)
• 12 oz fresh green beans (trimmed)
• 10.5 oz cream of chicken soup (1 can)
• 0.5 cup sour cream
• 0.5 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Place the halved baby gold potatoes and trimmed green beans into the bottom of the slow cooker.

2. 2

   Lay the boneless, skinless chicken breasts on top of the vegetables.

3. 3

   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.

4. 4

   Pour the creamy sauce mixture over the chicken and vegetables in the slow cooker, spreading it evenly to cover.

5. 5

   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.

6. 6

   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 per serving

• crockpot
• slow cooker
• main course
• chicken
• dinner
• easy dinner
• comfort food