This little slow cooker supper comes straight out of the kind of cooking my mother and grandmother leaned on during the Depression years: simple, filling, and made from whatever you had on hand. It’s nothing fancy—just raw chicken breasts tucked into the slow cooker, a tumble of sliced leeks over the top, and two pantry ingredients to bring it all together. By the time evening rolls around, you’ve got a gentle, comforting dinner that tastes like it cooked all day on the back of a woodstove, with hardly any effort at all. It’s the kind of meal that’s always a yes in my house, especially on days when I’m tired but still want something warm and homemade on the table.
I like to spoon this tender leek chicken and its light, savory juices over fluffy mashed potatoes or buttered egg noodles, just the way my folks would have stretched a little meat to feed a crowd. It’s also lovely over plain white rice with a side of green beans or peas from the freezer. A slice of soft white bread or a biscuit for soaking up the broth never goes to waste, either. If you want to brighten the plate a bit, add a simple lettuce salad or sliced tomatoes in summer, but this dish is perfectly at home with just a sturdy starch and a vegetable from the pantry or freezer.
Slow Cooker Leek ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts
2 large leeks, white and light green parts only, cleaned and thinly sliced
1 (10.5-ounce) can condensed cream of chicken soup
1/2 cup water
Directions
Trim any excess fat from the chicken breasts. Lay them in a single layer on the bottom of the slow cooker.
Clean the leeks by slicing off the dark green tops and root ends, then cutting the remaining white and light green parts in half lengthwise. Rinse well under cool running water, fanning out the layers to remove any grit. Pat dry and slice the leeks into thin half-moons.
Toss the sliced leeks evenly over the raw chicken breasts in the slow cooker, letting them fall down around the sides as well.
In a small bowl or measuring cup, stir together the condensed cream of chicken soup and the water until fairly smooth. Pour this mixture over the leeks and chicken, trying to cover as much of the surface as you can.
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and cooked through (an internal temperature of 165°F).
Once done, taste the sauce and season lightly with salt and black pepper if needed. You can leave the chicken breasts whole, or use two forks to gently pull them into large chunks right in the slow cooker so they soak up more of the leek gravy.
Serve the leek chicken hot, spooning the leeks and creamy cooking juices over each portion.
Variations & Tips
If you don’t have cream of chicken soup, you can use cream of mushroom or even cream of celery for a slightly different but still very comforting flavor. A splash of milk in place of some of the water will make the sauce a bit richer, more like a gravy. For extra savoriness, sprinkle a teaspoon of dried thyme or poultry seasoning over the chicken before adding the leeks. If your chicken breasts are very large and thick, you can cut them in half crosswise so they cook more evenly and stay tender. For a more budget-friendly Depression-style approach, use bone-in chicken thighs or drumsticks; they hold up beautifully to long, slow cooking and add more flavor to the juices. Always handle raw chicken carefully: wash your hands, knife, and cutting board with hot soapy water after trimming, and keep raw chicken separate from other foods. Make sure the chicken reaches 165°F in the thickest part before serving. Refrigerate leftovers within 2 hours, and reheat gently until hot all the way through before eating.
