Slow Cooker Smothered Chicken
A comforting and easy slow cooker meal featuring tender chicken in a creamy gravy, perfect for busy weeknight dinners.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken thighs or breasts Thighs are juicier.
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth Loosens the sauce.
- 1 can condensed cream soup or 8 oz cream cheese Use cream of chicken or mushroom.
- 1/2 cup heavy cream or half and half For finishing the gravy.
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/4 teaspoon cayenne pepper Optional for heat.
- 1 tablespoon cornstarch For thickening the gravy if needed.
- 1 cup mushrooms or bell peppers, sliced (optional) Extra flavor and veggies.
Instructions
Preparation
- Pat the chicken dry and sprinkle with salt, pepper, paprika, and thyme.
- Optional: Quick brown the chicken in a skillet with a touch of oil for added flavor.
- Add sliced onion and minced garlic to the bottom of the slow cooker. Scatter mushrooms or peppers if using.
- Place the seasoned chicken on top of the vegetables.
- In a bowl, whisk together the condensed soup with chicken broth until smooth. Stir in cayenne if desired.
- Pour the sauce mixture over the chicken.
Cooking
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- When the chicken is done, stir in a splash of heavy cream or half and half.
- If sauce needs thickening, whisk cornstarch with cold water, then stir it into the slow cooker. Let it bubble on high for about 10 minutes.
Serving
- Adjust salt and pepper to taste and serve the chicken with the gravy over rice, mashed potatoes, or buttered noodles.
Notes
For best results, choose evenly sized chicken breasts if using. Refrigerate leftovers for 3 to 4 days.