Here’s a simple and delicious Slow Cooker Chicken Casserole recipe you can try:
Ingredients (serves 4–6)
- 4 boneless, skinless chicken breasts
- 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
- 2 cups cooked rice or pasta (optional, for serving)
Instructions
- Prepare the sauce: In a bowl, mix the cream of mushroom soup, sour cream, chicken broth, garlic, thyme, paprika, salt, and pepper until smooth.
- Layer ingredients: Place chicken breasts in the bottom of the slow cooker. Add chopped onion and mixed vegetables on top. Pour the sauce over everything.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked (internal temp 165°F / 74°C) and vegetables are tender.
- Optional cheese topping: 30 minutes before serving, sprinkle shredded cheddar on top and cover until melted.
- Serve: Remove chicken and slice or shred. Serve over cooked rice or pasta, or enjoy as-is.
💡 Tips:
- You can swap vegetables with broccoli, zucchini, or bell peppers.
- For a creamier texture, stir in a little more sour cream just before serving.
- Leftovers taste great the next day and can be reheated in the oven or microwave.
If you want, I can also give you a version with a crunchy topping that bakes in at the end for extra texture—it turns it almost like a classic baked casserole but still uses the slow cooker. Do you want me to do that?
