Description
Warm, creamy, melt-in-your-mouth chicken that delivers tender chicken in a silky sauce with just a few pantry staples.
Ingredients
Scale
- 900 g (2 lb) boneless, skinless chicken thighs
- 450 g (1 lb) boneless, skinless chicken breasts
- 30 g (2 tbsp) butter
- 15 ml (1 tbsp) olive oil
- 1 medium onion (150 g), sliced
- 3 cloves garlic, minced
- 1 can (300 g / 10.5 oz) condensed cream of chicken soup
- 115 g (4 oz) cream cheese, softened
- 240 ml (1 cup) low-sodium chicken stock
- 15–30 ml (1–2 tbsp) lemon juice
- 15 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) black pepper
- 1 tsp dried thyme (or 1 tbsp fresh)
- Optional: 300 g (3 medium) carrots or sliced mushrooms
Instructions
- Pat the chicken pieces dry and season with salt and pepper. Brown the chicken in a skillet with olive oil and butter for 1-2 minutes on each side.
- Add sliced onions to the skillet and sauté until translucent, then add minced garlic and sauté for an additional 30 seconds.
- Combine cream soup, cream cheese, chicken stock, and lemon juice in the slow cooker with the aromatics. Stir until smooth.
- Nestle the chicken into the sauce, cover, and cook on LOW for 4 hours or HIGH for 2 hours.
- Remove chicken and mix cornstarch with cold water to create a slurry. Stir it into the sauce and cook on HIGH for 10-12 minutes until thickened.
- Return chicken to the sauce to warm through and adjust seasoning with additional salt and lemon juice if needed.
Notes
Browning the chicken is optional but adds flavor. Serve over rice, mashed potatoes, or noodles.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 135mg