Boneless chicken slow-cooked with cream of chicken soup, then shredded for sandwiches or serving over potatoes.
LBy lbenesch
Servings
6
4 piece Boneless skinless chicken breasts
2 can Cream of chicken soup
0.5 cup Chicken broth
3 clove Garlic
1 piece Onion
1 tsp Garlic powder
1 tsp Smoked paprika
1 tsp Dried thyme
0.5 tsp Black pepper
0.5 tsp Salt
0.25 cup Sour cream
1 tbsp Lemon juice
2 tbsp Fresh parsley (garnish)
Calories
360 kcal
Protein
39g
Carbs
21g
Fat
12g
Fiber
1g
Sugar
2g
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Sarah M. · Melbourne, AU
Prep
1. Dice the onion and mince the garlic. Spread the onion and garlic across the bottom of the slow cooker.
3 clove Garlic,
1 piece Onion
2. Whisk the cream of chicken soup with the chicken broth, garlic powder, smoked paprika, dried thyme, black pepper and salt in a bowl until smooth.
2 can Cream of chicken soup,
0.5 cup Chicken broth,
1 tsp Garlic powder,
1 tsp Smoked paprika,
1 tsp Dried thyme,
0.5 tsp Black pepper,
0.5 tsp Salt
Slow Cook
3. Nestle the boneless skinless chicken breasts on top of the onion and garlic, then pour the soup mixture over them so they are mostly covered.
4 piece Boneless skinless chicken breasts
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is very tender and reaches 74C (165F) internally.
Shred and Finish
5. Shred the chicken directly in the slow cooker with two forks, then stir it through the sauce.
6. Stir in the sour cream and lemon juice, then cover and keep warm for 10 minutes. Taste and adjust the seasoning.
0.2 cup Sour cream,
1 tbsp Lemon juice
7. Serve the creamy chicken piled on toasted sandwich rolls or spooned over baked or mashed potatoes, garnished with fresh parsley.
2 tbsp Fresh parsley (garnish)
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