Surprise Crock Pot Chicken Crock Pot
Get ready to delight your taste buds with this hearty and comforting Surprise Crock Pot Chicken recipe! Perfect for busy weeknights or cozy weekends, this slow-cooked dish combines tender, juicy chicken breasts with a medley of baby carrots, red potatoes, and sweet peas, all bathed in a creamy, flavor-packed sauce made from a mix of cream of mushroom and cream of chicken soups. Infused with aromatic spices like thyme, garlic, and paprika, every bite offers a rich and savory surprise. With just 15 minutes of prep and effortless all-day cooking, this one-pot wonder is the ultimate hands-off family dinner, sure to please kids and adults alike. Garnish with fresh parsley for a vibrant finishing touch, and serve straight from the crock pot for a warm, satisfying meal that practically makes itself!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- 2 cups baby carrots
- 2 cups baby red potatoes, halved
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Place the chicken breasts in the bottom of a 6-quart crock pot.
In a medium bowl, mix together the cream of mushroom soup, cream of chicken soup, and chicken broth until smooth.
Stir in onion powder, garlic powder, dried thyme, paprika, and black pepper into the soup mixture.
Pour the soup mixture over the chicken breasts, ensuring they are fully coated.
Add the baby carrots and halved baby red potatoes on top of the chicken.
Cover the crock pot and cook on low heat for 6 hours or until the chicken is tender and fully cooked (165°F/74°C internal temperature).
In the last 30 minutes of cooking, add the frozen peas to the crock pot, stirring gently to incorporate them into the sauce.
Once done, taste and adjust seasoning as needed with additional salt or pepper.
Serve the chicken and vegetables with sauce spooned over the top, and garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 37.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 583 mg | 45% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4060 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
