For a little color and extra veggies, you can stir in 1 to 2 cups of frozen peas and carrots or mixed vegetables during the last 30 to 45 minutes of cooking so they warm through but don’t get mushy. If you like a bit of tang, add a squeeze of fresh lemon juice or a spoonful of sour cream right at the end to brighten the sauce. Swap the cream of chicken soup for cream of mushroom or cream of celery for a different retro vibe using the same easy method.
For a slightly lighter version, use reduced-fat condensed soup and cut the butter down to 2 tablespoons; the texture will still be creamy, just a bit less rich. To make it feel more like a complete one-pot meal, serve it over cauliflower rice or zucchini noodles instead of pasta or potatoes.
Creamy chicken served with peas and carrots for a colorful variation
Creamy chicken served with peas and carrots for a colorful variation
Food safety tips: Always use boneless skinless chicken breasts that are individually frozen and not stuck together in a giant block so they cook evenly and safely. Place the frozen chicken in a single layer on the bottom of the slow cooker so it comes up to temperature quickly. Cook on HIGH if your slow cooker tends to run cool, and avoid using the WARM setting to cook from frozen. Use a digital thermometer to verify that the chicken reaches at least 165°F (74°C) in the thickest part before serving. Refrigerate leftovers in a shallow container within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before eating.
Digital thermometer checking shredded chicken in the slow cooker
Digital thermometer checking shredded chicken in the slow cooker
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