A warm, creamy dish slow-cooked to perfection, designed for busy weeknights when you crave a satisfying meal without spending hours in the kitchen.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts or thighs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 cup low-sodium chicken broth
1 cup cream of chicken soup
1 cup sour cream or Greek yogurt
1 cup shredded cheddar cheese (optional)
1 can diced green chilies (optional)
1 cup frozen mixed vegetables (optional)
Instructions
Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with garlic powder, onion powder, paprika, salt, and pepper.
Place the seasoned chicken breasts at the bottom of the slow cooker. Pour in the chicken broth and cream of chicken soup, ensuring the chicken is well-coated.
Cover the slow cooker with the lid and set it on low for 6-8 hours or high for 3-4 hours.
Once cooked, remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks.
Return the shredded chicken to the slow cooker. Stir in the sour cream and shredded cheddar cheese if using, and mix until combined and heated through.
