There is something mighty comforting about a supper that asks almost nothing of you and still turns out rich enough to spoon over potatoes like Sunday dinner. This slow cooker 3-ingredient sour cream chicken is the sort of plainspoken recipe that feels right at home in a Midwestern kitchen, where a few pantry staples and a good bit of patience can turn chicken into a tender, creamy meal with gravy-like sauce all on its own. It is the kind of practical recipe passed from one cook to another over market tables and church suppers, and for busy days, it earns its keep.
Serve this chicken over mashed potatoes, buttered egg noodles, rice, or a slice of thick homemade bread to catch every bit of that creamy gravy. On the side, green beans, sweet corn, glazed carrots, or a crisp cucumber salad make a fine balance to the richness, and if you are feeding a crowd, a simple fruit salad or applesauce rounds the plate out nicely.
Slow Cooker 3-Ingredient Sour Cream Chicken
Servings: 4 to 6
Ingredients
4 boneless, skinless chicken breasts
Directions
1. Lightly grease the slow cooker crock if desired, then lay the chicken breasts in an even layer in the bottom.
2. Sprinkle the dry onion soup mix evenly over the chicken, coating the tops as well as you can.
3. Spread the sour cream over the chicken in an even layer. It does not have to look perfect; it will melt down as it cooks.
4. Cover and cook on low for 6 to 7 hours, or until the chicken is very tender and cooked through.
5. Spoon some of the sauce over the chicken before serving, and if you like, gently stir the sauce in the crock to make it smooth and gravy-like. Serve hot.
Variations & Tips
Use chicken thighs: If you prefer darker meat, boneless skinless chicken thighs work beautifully here and often stay even more tender after a long day in the slow cooker.
For a thicker gravy: If the sauce seems a little thin for your liking, remove the chicken at the end and whisk the sauce well. You can let it sit uncovered for a few minutes to thicken slightly before spooning it back over the meat.
Add mushrooms: A handful of sliced mushrooms tucked around the chicken at the start makes the sauce feel especially hearty and gives the dish an old-fashioned supper flavor.
Watch the salt: Onion soup mix can be plenty salty on its own, so this recipe usually does not need extra salt until you taste it at the end.
Make it a full meal: Nestle small baby potatoes around the chicken for the last few hours of cooking, or simply plan on serving it over noodles or mashed potatoes so none of that creamy sauce goes to waste.
