Deliciously Tender Crockpot Chicken and Sauce

Janie Massey


I have used this recipe, which I adapted from a crockpot cookbook from over 40 years ago that I no longer have.
It was definitely a family favorite that I still make for Hubby and I. Since my four children left the nest, this serves us for a couple of meals and the leftovers can go into a soup. Easy-peasy and Yummy ;-)

☆☆☆☆☆ 0 votes
Serves 4-6
15 Min
10 Hr
Slow Cooker Crock Pot


2-3 lb
chicken breasts, boneless and skinless
1 1/2 tsp
salt or to taste
3/4 tsp
black pepper or to taste
1 1/2 tsp
celery seeds or to taste
1 1/2 tsp
paprika or to taste
2 can(s)
10 3/4 ounce cream of chicken soup
1 can(s)
10 3/4 ounce cream of celery or mushroom soup
1/2 can(s)


1Arrange half of chicken breasts in bottom of crockpot. Sprinkle evenly with salt, pepper, celery seed and paprika.
2Add second layer of Chicken and again, sprinkle evenly with salt, pepper, celery seed and paprika.
3Whisk soups together with 1/2 small soup can of water until evenly mixed. Pour and spread over top of chicken.
4Use a fork to pull chicken away from sides of crockpot, so soup can flow down sides to bottom. Cook on low for 8-10 hours or on high for 4-5 hours.
5Use a large spoon to get chicken out of crockpot as it will be very tender. Use the soup gravy over rice or mashed potatoes.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy