Crock Pot Cheesy Chicken
Crock Pot Cheesy Chicken: Just 5 ingredients for this easy-cheesy chicken!
This is a recipe that was originally shared here on the blog back in 2012. It’s one of the most popular recipes here and one of our most frequent chicken recipes at the dinner table.
I wanted to re-share for a few reasons: first, it’s a delicious chicken, very easy to put together and just has to be re-shared.
I mean, what if you missed it?! 😲
Very possible.
Second, I’ve changed it up a bit since first posting. Not any majors changes, but, a few.
The cream of chicken soup has changed. There is a bit more in this recipe. By the way, if you are looking for a good, store bought condensed cream of chicken soup with no junky chemicals, I use the above brand. No paid endorsement here! I just really like it. Of course, there is always the homemade possibility too. Whatever works for you best.
There also has been the removal of the canned cheese soup and it’s been replaced with real cheese. Real cheese is just better, right? Other than that, it’s just about the same.
Crock Pot Cheesy Chicken is easy, cheesy and oh, so, yummy.. Serve with rice or noodles to complete your dinner!
I hope you enjoy it as much as we do!
Crock Pot Cheesy Chicken
Ingredients
- 1 ¼ pounds boneless chicken breast
- ¼ cup plain Greek yogurt sour cream will work too
- 12 ounces cream of chicken soup
- 1 ½ cups shredded sharp cheddar cheese
- garlic powder to taste preference
Instructions
- Place chicken in pot. In a mixing bowl, whisk together soup, yogurt and garlic powder until mix completely.
- Pour over chicken and cover crock pot. Cook on low for 6-7 hours or on high for 3-4 hours.
- Remove chicken from crock pot, and if desired, cut or shred. Stir cheese into crock pot, and put chicken back into pot.
- Continue cooking until cheese is melted and chicken is cooked thoroughly.
Serve over rice or pasta.
SO easy and looks sooooo good! Love the idea of it over noodles.
This looks so good, and easy, love that!!
Thanks for sharing at Newlyweds Recipe Linky.
This looks amazing..and, if I doubled it, it would be an awesome dish to serve my Bunco group….will keep this bookmarked.
Thanks…
Wow, this sounds great.
Thank you Ladies! Hope is goes well at Bunco BJ 🙂
Making this tomorrow! Thanks!
Enjoy 🙂
should you cook the chicken first or will it cook in the pot?
No need to cook it first. Just place the uncooked chicken breasts in first, then, the soup mixture is poured over it. It alls cooks up nicely!
Enjoy 🙂
Waiting for my pasta to heat up and will mix it in shortly. The apartment smells so good! 🙂
Hope you enjoyed it Ian 🙂
Do you need to add water as well??
No need for water. Just the soups, sour cream and garlic powder.
Awesome I am making this tonight for dinner. I have added a dash of onion powder and some parsley flakes too. Then later when its done I am boiling some egg noodles to add to it as well. Siding it with some Pillsbury bread sticks should hopefully be a delicious meal.
Sounds yummy! Hope it turned out well!
Ok, not trying to be dense (since the title of this blog is Table for 7), but how many servings does this make? I'm cooking for 2 families, totalling 4 adults and 3 toddlers. I just want to know if I need to double it? Thanks!
Hi Jen- I would double it just to be safe. I feed 2 adults, 4 kids and 1 toddler. This is fine for us, but, 2 of my kids aren't big meat eaters, but, it is usually gone or just a few leftovers for the next days lunch.
Enjoy!
Has anyone tried this as a freezer meal? I know you aren't supposed to freeze sour cream, but I imagine everything else would freeze ok. There aren't too many ingredients to freeze, but saving those 15 extra minutes before work in the morning sometimes makes all the difference.
Hi Hippo- I think freezing would be fine. I have frozen other dishes w/sour cream in it and had no problems.
Thank you for stopping by!
Would you cook first then freeze or put it together in a freezer bag then bring out and cook?
Wow! This sounds yummy!!
Thanks Kristi!
Do you cube the chicken before putting it in the pot?
Nope. Just place raw chicken breasts in whole. You can cube/cut/shred (whatever your preference) once it is cooked. You can also leave them whole if you wish.
I made this last night with a few twists….I places fresh sliced mushrooms on top of the chicken….mixed minced garlic in with the soups and sour cream….after cooking in the crock pot I placed chicken in bottom of baking dish and poured soup on top…opened a pack of chicken stove top stuffing and spread over the top and baked at 350 for about 25 more minutes…..it was delicious…will definitley be makin both variations again….thanks!
Wow! Sounds amazing Robin! Glad it worked out so well 🙂
Can you use frozen chicken breasts?
Hi Lisa- Yes, frozen would be ok. You may just need to keep an eye on it and cook a little bit longer.
I don't have a crock pot but I do have a slow cooker. What temperature is the low setting and what temp is the high setting? I would love to try some of these recipes but I never could find the conversion temperatures. Thank you
A slow cooker is the same as a Crock Pot. Crock Pot is simply a brand name for slow cooker. It's just a personal preference. So, dig into a few recipes and enjoy 🙂