This is my mid-June comfort chicken: three ingredients, a slow cooker, and the promise of a rich, hearty dinner waiting when you finally come in from a long day outside. It leans on the American potluck tradition of creamy “dump-and-go” crockpot dishes, but with just enough attention to technique to develop deep, savory flavor and those luscious, shredded fibrous strands of chicken in a bubbling cream sauce. It’s the kind of recipe I pull out around Flag Day and through the rest of summer when I want something that tastes like I fussed, even though I barely touched the stove.
Slow cooker creamy shredded chicken served over rice
Slow cooker creamy shredded chicken served over rice
Serve the shredded creamy chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so all that umami-rich sauce has something to soak into. A simple green salad, steamed green beans, or grilled asparagus keeps the plate from feeling too heavy. If it’s truly a mid-June cookout kind of day, I like it spooned into soft sandwich rolls with a side of coleslaw and pickles. A crisp, lightly chilled white wine or unsweet iced tea balances the richness nicely.
3-Ingredient Slow Cooker Comfort Creamy Shredded Chicken
Servings: 6
Ingredients
3 pounds boneless, skinless chicken breasts (or thick-cut chicken tenders)
2 (10.5-ounce) cans condensed cream of chicken soup
1 (1-ounce) packet dry onion soup mix
Three simple ingredients arranged on a kitchen counter
Three simple ingredients arranged on a kitchen counter
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with a thin film of neutral oil or nonstick spray to help prevent sticking and over-browning around the edges.
In a medium bowl, whisk together the condensed cream of chicken soup and the dry onion soup mix until the seasoning is evenly distributed and no dry clumps remain. This ensures the flavor is consistent throughout the sauce.
Creamy soup mixture being whisked in a bowl
Creamy soup mixture being whisked in a bowl
Place the chicken breasts in a single, even layer in the bottom of the slow cooker. If you are using very thick pieces, you can cut them in half crosswise so they cook more evenly and shred more easily.
Pour the soup and onion mixture over the chicken, using a spatula to spread it so all of the chicken is coated. The chicken should be mostly submerged in the creamy mixture, with some edges exposed for a bit of caramelization as it cooks.
Chicken coated in creamy sauce inside the slow cooker
Chicken coated in creamy sauce inside the slow cooker
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is fully cooked through (no pink in the center and an internal temperature of at least 165°F / 74°C). Avoid lifting the lid during the first few hours so the cooker maintains a steady temperature.
Once the chicken is cooked and very tender, turn the heat to WARM or LOW. Use two forks directly in the slow cooker to shred the chicken into long, fibrous strands, pulling along the grain of the meat so it naturally separates. Stir the shredded chicken thoroughly into the sauce so every strand is coated.
Tender chicken being shredded in the slow cooker
Tender chicken being shredded in the slow cooker
Let the shredded chicken sit in the slow cooker on WARM for 10 to 15 minutes, uncovered or partially covered, stirring once or twice. This brief rest thickens the cream sauce slightly and allows the edges where the sauce meets the pot to caramelize a bit, giving you those flavorful browned bits and a glistening, bubbly surface.
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