Irresistable Chicken and Veggies

Irresistable Chicken And Veggies

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Hannah Rider


I created this recipe one day when I wanted to have a nice meal but had just gotten off a 96 hour shift and didn't have the energy to spend a lot of time in the kitchen. It's also a nice way to sneak veggies into picky eaters. Want to get fancy for a special dinner or for guests? Add some cooked medium size shrimp! This is such a fun recipe to play with and fix in a wide variety of ways, there's really no end of possibilities for it!!


☆☆☆☆☆ 0 votes

25 Min
4 Hr
Slow Cooker Crock Pot


  • 2 lb
    chicken thighs, skinless and boneless
  • 2
    potatoes, cubed
  • 3
    carrot, sliced
  • 2 stalk(s)
    celery, chopped
  • 1 can(s)
    cream of celery soup
  • 1/2 c
  • 2 tsp
    italian seasoning
  • 1 can(s)
    evaporated milk
  • 8 oz
    cream cheese, cubed

How to Make Irresistable Chicken and Veggies


  1. Pierce each chicken thigh several times with a fork; put into a greased 5 or 6 quart slow cooker. Arrange the potatoes, carrots, and celery over the chicken.
  2. Combine the soup, milk, Italian seasoning, evaporated milk, and the cubes of cream cheese. Pour over the chicken and vegetables.
  3. Cover and cook on HIGH for 4-5 hours or till the chicken is done and the vegetables are tender. Any combination of vegetables can be used, whatever your family enjoys. Sometimes when I prepare this dish for my dad, I add some hot pepper sauce or buffalo wing sauce to the cream cheese and soup mixture since he likes spicier foods.

Printable Recipe Card

About Irresistable Chicken and Veggies

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tags: Quick & Easy For Kids

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