Comforting Crockpot Chicken and Veggies
This Comforting Crockpot Chicken and Veggies recipe is a no-fuss, hearty meal that transforms simple ingredients into a warm, satisfying dish. Perfect for busy weeknights, this recipe features tender chicken simmered with a creamy soup base and a colorful mix of frozen vegetables. Serve it over a bed of buttery white rice for a complete meal that reminds you of classic chicken pot pie—but without the crust! Add a sprinkle of cheddar cheese to elevate the flavor even further, making it a comforting favorite for the whole family. This dish is not just easy to prepare, but it also fills the kitchen with delightful aromas, creating a sense of home and warmth.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Chicken breasts
3 (boneless, skinless)
Cream of chicken soup
2 (cans (10 ounces each))
Frozen mixed vegetables
1 (bag (16 ounces))
Salt
to taste
Pepper
to taste
Butter
for rice (to serve)
Cheddar cheese
to taste (optional, for topping)
Instructions
1
Place the frozen chicken breasts directly into the crockpot.
2
Add the frozen mixed vegetables on top of the chicken.
3
Pour the two cans of cream of chicken soup over the chicken and vegetables, ensuring they are evenly coated.
4
Cover the crockpot with the lid and cook on LOW heat for 8 hours or on HIGH heat for approximately 4 hours until the chicken is tender and cooked through.
5
Once cooked, use two forks to shred the chicken directly in the crockpot, stirring everything together.
6
Season the mixture with salt and pepper to taste.
7
While the chicken mixture is cooking, prepare the white rice according to package instructions, adding butter to taste.
8
Serve the chicken and vegetable mixture over the buttered rice.
9
If desired, top with cheddar cheese just before serving for an extra layer of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, the recipe specifically instructs you to place frozen chicken breasts directly into the crockpot.
How long does this take to cook on low heat?
The chicken and vegetables should cook on low heat for 8 hours.
How long does it take to cook on high heat?
On high heat, the recipe takes approximately 4 hours until the chicken is tender.
What size soup cans should I use?
You should use two 10-ounce cans of cream of chicken soup.
Can I use fresh vegetables instead of frozen?
Yes, you can substitute fresh vegetables, but you may need to adjust the liquid levels or cooking time slightly.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
What is the best way to serve this dish?
It is best served over a bed of buttery white rice to mimic the flavor of a crustless chicken pot pie.
Do I need to add water or broth to the crockpot?
No extra liquid is needed as the cream of chicken soup and moisture from the frozen ingredients create a thick sauce.
How do I shred the chicken?
Once the chicken is fully cooked and tender, use two forks to shred it directly inside the crockpot.
Can I substitute the cream of chicken soup?
Yes, cream of mushroom or cream of celery soup can be used as alternatives.
What type of frozen vegetables should I use?
A standard 16-ounce bag of mixed vegetables containing peas, carrots, corn, and beans works best.
Is the cheddar cheese topping mandatory?
The cheddar cheese is optional but highly recommended to elevate the flavor of the dish.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used and will remain very juicy in the slow cooker.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Can this meal be frozen after cooking?
Yes, you can freeze the cooked chicken and vegetable mixture for up to 3 months.
Is this recipe gluten-free?
The recipe is not naturally gluten-free because most canned cream soups contain flour, so you would need to use a certified gluten-free soup.
Can I add extra seasonings?
Yes, while the recipe calls for salt and pepper, you can add garlic powder or onion powder for more depth.
Do I need to thaw the frozen vegetables before adding them?
No, you can add the frozen mixed vegetables directly on top of the chicken in the crockpot.
Can I use brown rice instead of white rice?
Yes, brown rice is a great alternative; just prepare it according to its specific package instructions.
What if the sauce is too thick?
If the sauce is thicker than you prefer, you can stir in a splash of milk or chicken broth at the end.
Do I need to stir the ingredients during cooking?
No, you can simply layer the ingredients and let them cook; stirring is only required once the chicken is ready to be shredded.
Can I make this in an Instant Pot?
Yes, you could use the pressure cook setting for about 12-15 minutes, but the slow cooker method is recommended for the best texture.
Does this recipe require any prep work?
Prep is minimal as you only need to open cans and bags; the most work involves shredding the chicken at the end.
Can I add potatoes to the crockpot?
Yes, adding diced potatoes at the beginning will make the meal even heartier.
Is this a good meal prep recipe?
Yes, this dish reheats very well and is perfect for preparing in bulk for the week.
What size crockpot is needed?
A standard 4 to 6-quart crockpot is perfectly sized for this recipe.
Can I use low-fat cream of chicken soup?
Yes, low-fat versions of the soup will work, though the final sauce may be slightly less creamy.
Should I add the butter to the crockpot?
The butter is intended to be added to the rice during its preparation, rather than into the crockpot itself.
Can I add fresh herbs?
Fresh parsley or thyme added at the end of cooking can provide a fresh burst of flavor.
Is this dish spicy?
No, this is a very mild and comforting family-friendly meal with no spicy ingredients.