This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This crockpot chicken casserole is the kind of dinner I make when I just know I will not feel like cooking later. I put the chicken breasts, cream of chicken soup, and broth in the slow cooker, then walk away from it for a few hours. By dinner, the chicken is tender enough to pull apart with a fork.
Peas and carrots make it feel like a complete meal, and the cheddar melts into the broth and soup to make a thick, creamy sauce. We usually spoon it over rice or biscuits because neither leaves any of that gravy behind.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
How to make Crockpot Chicken Casserole
Step 1: Pat the chicken breasts dry and season both sides with salt and black pepper. (Seasoning the chicken directly makes a flavor difference in the end.)
Step 2: Optional step but worth it: sear the chicken in a hot skillet for 2 to 3 minutes per side until the surface turns golden. Searing builds a browned, savory base but it’s purely optional.
Step 3: Lightly grease the slow cooker (a pastry brush and neutral oil or butter will do the trick). Helps the sauce keep from sticking. You can use a crock liner instead, if you want.
Step 4: Scatter the sliced carrots and diced onion across the bottom of the slow cooker, then set the whole seared chicken breasts on top. The vegetables cushion the chicken and soften slowly in the sauce as everything cooks.
Step 5: In a medium bowl: Whisk the cream of chicken soup, chicken broth, and minced garlic, then pour it evenly over the chicken and vegetables so everything is covered.
Step 6: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fork-tender and pulls apart without resistance.
Step 7: It’s less messy if you transfer the chicken to a separate plate for shredding. Stab the breast with two forks and pull each fork in opposing directions. Repeat until the chicken comes apart in about the lengths shown below. Then return it all to the pot to be enveloped in the sauce.
Step 8: Stir in the frozen peas and shredded cheddar, cover and cook the shredded chicken casserole until the cheese melts, about 10-15 minutes. The sauce will thicken and get glossy.
Step 9: Spoon it out warm, top with a little extra cheddar, and scatter fresh parsley over the top if you have it on hand. Serve over rice, egg noodles, potatoes or split biscuits.
Tools and Equipment
- Slow cooker (a 6-quart crockpot is ideal)
- Skillet, for searing the chicken (optional but improves the results)
- Spatula for flipping in the skillet
- Cutting board and chef’s knife
- Measuring cups and spoons
- Tongs to help you get the breasts out for shredding (but a fork will work too)
- Two forks, to shred the chicken
Tips for Success
- Sear the chicken. It’s an optional step, but it does add a savory depth of flavor that adds to the flavor.
- Don’t overcook the chicken. Breasts can dry out even in a saucy slow cooker. Check at the low end of the time range and pull the chicken as soon as it easily shreds.
- Add the peas at the end. Frozen peas cook quickly, so they only need about 10 mins or so alongside the melting cheddar.
- Serve it over something. This crockpot chicken casserole is saucy; spoon it over rice, baked potatoes, egg noodles, or split biscuits. It’s basically deconstructed pot pie.
- Storage. Keep leftovers covered and cold in the refrigerator for 3 to 4 days, and reheat gently before serving.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Crockpot Chicken Casserole
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium onion diced
- 2 medium carrots sliced
- 2 cloves garlic minced
- 10.5 oz cream of chicken soup one can
- 2 cups chicken broth regular or low-sodium
- 1 cup shredded cheddar cheese
- 1 cup frozen peas
- fresh parsley for garnish, optional
Instructions
- Season the chicken breasts with the salt and pepper on both sides
- Sear the chicken in a skillet on medium high for 2 minutes per side, then set aside. (This is optional but adds a nice depth of savory flavor.)
- Use a pastry brush and some neutral oil to brush the inside of the slow cooker. This will help keep the sauce from sticking.
- Add the sliced carrots and chopped onion at the bottom of the slow cooker crock, then place the whole, seared chicken breasts on top.
- In a separate medium bowl: Stir together the cream of chicken soup, broth, and garlic. Pour over the chicken and vegetables.
- Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the frozen peas and cheddar cheese, cover and cook until melted and creamy, about 10 minutes. Garnish with more cheese or parsley, if desired.
- Serve warm with baked or mashed potatoes, noodles, or split biscuits.
Nutrition
The bottom line
This easy crockpot dinner uses a can of cream of chicken (only have cream of mushroom? use it up), container of broth, a few frozen veggies, and skinless, boneless chicken breasts. On high, everything is shreddable and ready to serve in a little over three hours.
Want more chicken crockpot meals? Try these:
- Slow Cooker Chicken Rigatoni Alfredo
- Crock Pot Chicken Buffalo Dip
- Chicken Pot Pie Casserole
- Ultimate Crack Chicken Recipe
