This 5-ingredient slow cooker chicken is the kind of easy dinner that feels tailor-made for a busy late-summer weeknight. Inspired by the creamy, savory casseroles and slow cooker suppers that were popular in many home kitchens in the 1960s, it turns a handful of pantry staples and raw boneless skin-on chicken breasts into a comforting meal with very little hands-on work. It is simple, budget-friendly, and exactly the sort of recipe that earns a regular spot in the dinner rotation.
Serve this chicken over hot rice, buttered egg noodles, or mashed potatoes so none of the rich sauce goes to waste. For a balanced plate, add green beans, steamed broccoli, sweet corn, or a crisp side salad, and if you want to lean into the retro comfort-food vibe, warm dinner rolls or fluffy biscuits make a great addition.
5-Ingredient Slow Cooker 1960s August Kickoff Chicken
Servings: 4
Ingredients
4 raw boneless skin-on chicken breasts
1 packet dry onion soup mix
1 can condensed cream of mushroom soup (10.5 ounces)
1/2 cup sour cream
1/2 cup chicken broth
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then place the raw boneless skin-on chicken breasts in an even layer in the bottom.
2. In a medium bowl, stir together the dry onion soup mix, condensed cream of mushroom soup, sour cream, and chicken broth until smooth.
3. Pour the sauce over the chicken, making sure each piece is well coated.
4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is fully cooked and tender.
5. Spoon some of the sauce over the chicken before serving, then plate with rice, noodles, or mashed potatoes and your favorite vegetable.
Variations & Tips
Make It Extra Savory: Add 1/2 teaspoon black pepper, a spoonful of Dijon mustard, or a few sliced mushrooms if you want a little more depth without changing the easy spirit of the recipe.
For Better Sauce Texture: If the sauce seems a little thin at the end of cooking, remove the lid for the last 20 to 30 minutes on HIGH, or whisk a small spoonful of cornstarch with cold water and stir it in.
Skin-On Tip: Because the chicken cooks in sauce, the skin will stay soft rather than crisp. If you prefer a little color, transfer the cooked chicken to a baking sheet and broil it for 2 to 3 minutes before serving.
Meal Prep Note: This chicken reheats well for lunch the next day. Store leftovers with plenty of sauce so the meat stays moist, and reheat gently in the microwave or on the stovetop.