Crockpot Chicken Casserole
A creamy crockpot chicken casserole made with tender shredded chicken, peas, carrots, and cheddar in a cream of chicken sauce. An easy, hands-off slow cooker dinner.
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
Calories: 225kcalCarbohydrates: 9gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 72mgSodium: 627mgPotassium: 511mgFiber: 2gSugar: 3gVitamin A: 2922IUVitamin C: 10mgCalcium: 126mgIron: 1mg
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