As the days grow shorter and the air turns crisp, there’s nothing quite as comforting as a warm, hearty meal that practically cooks itself. Forget spending hours slaving over a hot stove; this incredibly simple, four-ingredient slow cooker chicken recipe is about to become your go-to for cozy winter nights. It’s so easy, you’ll wonder how you ever managed without it, and the flavor? Absolutely irresistible. Get ready to crave this dish all season long!
Ingredients:
2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1 (10.75 oz) can condensed cream of chicken soup
1 (16 oz) package frozen mixed vegetables (carrots, peas, green beans, corn)
1 packet (0.75 oz) dry Italian dressing mix
Directions:
Prep the Chicken: Begin by placing your cubed boneless, skinless chicken thighs directly into the bottom of your slow cooker. There’s no need to sear or precook; the slow cooker will handle everything.
Add the Flavor Base: Pour the entire can of condensed cream of chicken soup over the chicken. Spread it out a bit to cover as much of the chicken as possible.
Incorporate the Veggies: Scatter the frozen mixed vegetables evenly over the soup and chicken. Don’t thaw them first; they’ll cook perfectly in the slow cooker.
Sprinkle the Seasoning: Finally, sprinkle the dry Italian dressing mix over the top of everything. This magical packet is where all the vibrant flavor comes from!
Cook it Low and Slow: Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and cooked through and the vegetables are soft. Give it a gentle stir before serving to combine all those delicious flavors.
Serving and Storage Tips:
Serving: This incredibly versatile chicken is fantastic served over hot rice, egg noodles, or even mashed potatoes for a complete and comforting meal. For a lighter option, enjoy it on its own or with a side salad. A sprinkle of fresh parsley before serving adds a nice touch of color.
Storage: Leftovers store beautifully! Allow the dish to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezing: This recipe freezes well too! Once cooled, portion the chicken and vegetables into freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations:
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