This 5-ingredient slow cooker 1960s summer camp classic using raw chicken breast strips takes me straight back to those church camp weeks by the lake, when the counselors would toss everything into a big pot early in the day and let it bubble away while we swam. It’s the kind of hearty, no-fuss meal Midwestern moms leaned on when money, time, and ingredients were all a little tight. You start with raw chicken breast strips right in the bottom of the slow cooker, then add just four more pantry staples to create a creamy, comforting supper that feels like it’s been on the table for generations. It’s simple enough for a busy weeknight, but cozy enough that your husband will be back at the pot for seconds.
I like to spoon this creamy chicken and vegetables over fluffy white rice or buttered egg noodles, just like we did at camp with whatever starch the kitchen had on hand. A side of green beans or a simple lettuce salad with a tangy dressing helps cut through the richness. Warm dinner rolls or slices of buttered white bread are wonderful for soaking up every last bit of sauce. If you’re feeding a crowd, set the slow cooker on warm and let folks serve themselves, with a bowl of pickles or sliced tomatoes on the side for that old-fashioned Midwestern table feel.
5-Ingredient Slow Cooker 1960s Summer Camp ChickenServings: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch-wide strips
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1 cup sour cream
2 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
Directions
Place the raw chicken breast strips in an even layer on the bottom of the slow cooker. They should cover the base of the heated slow cooker basin in a single, slightly overlapping layer.
In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick and salty-smelling, just like the camp kitchen used to be when the big pots were going.
Spread the soup mixture evenly over the raw chicken strips in the slow cooker, making sure all of the chicken is coated. Do not stir; you want the chicken to stay at the very bottom so it cooks gently in the sauce.
Sprinkle the frozen mixed vegetables in an even layer over the top of the soup-covered chicken. Again, do not stir; just let them sit on top so they steam as everything cooks.
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 strips are completely cooked through and tender. The chicken should reach an internal temperature of at least 165°F (74°C).
Once the chicken is done, turn the slow cooker to LOW (if it was on HIGH) or to the WARM setting. Gently stir the contents so the chicken strips, vegetables, and sauce are evenly combined, being careful not to shred the chicken too much unless you prefer it that way.
Stir in the sour cream until the sauce is smooth and creamy. Taste and adjust seasoning if needed with a little salt and black pepper, keeping in mind that the onion soup mix is already quite salty.
Cover and let the mixture warm through for another 10 to 15 minutes on LOW or WARM, without boiling, just until the sour cream is fully heated and the sauce has thickened slightly.
Serve the creamy chicken and vegetables hot over cooked rice, buttered egg noodles, or mashed potatoes, spooning extra sauce over each portion.
Variations & Tips
For a more classic 1960s camp flavor, you can swap the cream of mushroom soup for cream of chicken or cream of celery—use whatever you have in the pantry. If your family loves extra vegetables, add another cup of frozen mixed veggies or a handful of sliced fresh mushrooms on top before cooking. For a bit of color and sweetness, stir in 1/2 cup of frozen peas right at the end with the sour cream so they stay bright green. If you prefer a slightly tangier sauce, use half sour cream and half plain Greek yogurt. To stretch the meal for a crowd, increase the chicken to 2 pounds and add an extra half can of condensed soup plus a splash of milk or water to keep it saucy. You can also substitute boneless, skinless chicken thighs for the breasts; they stay very tender and are more forgiving if cooked a little longer.
Food safety tips: Always start with raw chicken that has been kept refrigerated at 40°F (4°C) or below and use it by the date on the package. Cut the chicken on a clean cutting board reserved for meat, and wash your hands, knives, and cutting board thoroughly with hot, soapy water before handling other ingredients. Place the raw chicken strips directly in the bottom of the slow cooker so they are closest to the heat source and will come up to temperature quickly; do not place frozen chicken in the slow cooker, as it can stay too long in the unsafe temperature zone. Cook on HIGH or LOW only as directed, and do not use the WARM setting for initial cooking. Check that the chicken reaches an internal temperature of at least 165°F (74°C) before stirring in the sour cream. Once the sour cream is added, do not allow the mixture to boil vigorously, as this can cause curdling; keep it just warm. Refrigerate leftovers within 2 hours in shallow containers, and reheat to at least 165°F (74°C) before serving again.
