Slow Cooker 4-Ingredient Cheddar Baked Chicken
Slow Cooker 4-Ingredient Cheddar Baked Chicken is creamy, comforting, and wonderfully hands-off. Tender chicken cooks in a rich cheddar sauce made with cream of chicken soup and sour cream.
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Ingredients
- 2 pounds boneless, skinless chicken breasts About 4 to 6 pieces, fully thawed
- 1 10.5-ounce can condensed cream of chicken soup Do not add water or milk
- 1 cup sour cream Full-fat or light
- 2 cups sharp cheddar cheese Shredded and divided
- as needed nonstick cooking spray For the slow cooker
Instructions
- Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
- Spread the condensed cream of chicken soup evenly over the bottom of the slow cooker without diluting it.
- In a small bowl, stir together the sour cream and 1 cup of the shredded sharp cheddar until well combined.
- Lay the chicken breasts in a single layer over the soup, allowing the pieces to touch or overlap slightly but avoiding a large stack.
- Spoon the sour cream and cheddar mixture over the chicken and spread it gently so each piece is covered.
- Sprinkle the remaining 1 cup of shredded cheddar evenly over the top without stirring it in.
- Cover with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is very tender and the thickest part reaches at least 165°F.
- When the chicken is done, serve it with plenty of the thick, creamy sauce spooned over each portion, and let everyone add salt and pepper as desired.
Notes
Refrigerate leftovers within two hours in a covered container with the chicken and sauce together. Store for a few days in the refrigerator. The sauce thickens when chilled, so add a small splash of milk when reheating if needed. Warm gently in the microwave or in a covered skillet until steaming hot throughout.
Nutrition
Calories: 520kcal