This 6-ingredient slow cooker springtime chicken is the kind of easy, comforting meal I lean on during busy weeks. You start by putting solid frozen diced chicken breast pieces straight into the slow cooker, then add just five everyday pantry items to create a light, creamy, veggie-speckled dish that tastes like the first warm day after a long Midwestern winter. It’s mild enough for picky eaters, but flavorful enough that friends will be asking how you made something so good with so little effort.
Serve this springtime chicken spooned over hot buttered egg noodles, rice, or mashed potatoes so all that light, creamy sauce has something to soak into. Add a simple green side, like steamed green beans or a tossed salad, to keep things fresh and colorful. Warm dinner rolls or a sliced baguette are great for sopping up the extra sauce, and if you’re feeding a crowd, a big fruit salad on the side makes the whole meal feel like a special Sunday dinner.
6-Ingredient Slow Cooker Springtime ChickenServings: 6
Ingredients
2 pounds frozen diced chicken breast pieces (solid, straight from the freezer)
1 (10.5-ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
1 (12-ounce) bag frozen mixed vegetables (peas, carrots, corn, green beans or similar)
1 teaspoon dried Italian seasoning (or mixed dried herbs)
1 teaspoon garlic powder
Salt and black pepper to taste (optional, for serving)
Directions
Place the solid frozen diced chicken breast pieces in an even layer on the bottom of your slow cooker. They should be fully frozen and not thawed.
In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, dried Italian seasoning, and garlic powder until mostly smooth. This is your simple, flavorful sauce base.
Pour the sauce mixture evenly over the frozen chicken pieces, making sure most of the chicken is covered. Do not stir; just let the sauce settle around the chicken.
Sprinkle the frozen mixed vegetables over the top of the sauced chicken in an even layer. Again, no need to stir—this layered approach helps the chicken cook gently and the veggies stay tender.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken pieces are cooked through and tender and the vegetables are hot and soft.
Once cooked, gently stir everything together in the slow cooker so the chicken, vegetables, and sauce are evenly combined. Taste and add a pinch of salt and black pepper if you feel it needs it.
Serve the springtime chicken hot over noodles, rice, or mashed potatoes, spooning extra sauce over each portion.
Variations & Tips
For extra creaminess, stir in 2 to 4 tablespoons of cream cheese or sour cream during the last 15 minutes of cooking, just until melted and smooth. If your family likes more veggies, add an extra cup of frozen peas or green beans on top before cooking. For picky eaters who shy away from mixed vegetables, use just frozen peas or just corn instead of a mixed bag, or serve the veggies on the side and keep the chicken plain in its sauce. You can swap the Italian seasoning for dried parsley and a pinch of dried thyme if that’s what you have on hand, or use a ranch seasoning blend for a different flavor twist. To make it a bit lighter, use reduced-fat cream of chicken soup and serve over cauliflower rice or steamed broccoli. Leftovers reheat well in the microwave with a splash of extra broth or milk to loosen the sauce, and they make an easy next-day lunch tucked into a warm tortilla or served on toast like an open-faced sandwich.
