Try this amazing recipe, full of flavor and easy to make.
- Carbohydrate 0.339313333333333 g
- Cholesterol 68.44 mg
- Fat 1.46674666666667 g
- Fiber 0.0461999982198079 g
- Protein 27.3246 g
- Saturated Fat 0.39003 g
- Serving Size 1 1 Serving (118g)
- Sodium 89.1014288194445 mg
- Sugar 0.293113335113525 g
- Trans Fat 0.390473333333333 g
- Calories 131 calories
Step-by-step
- Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
- In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
- Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
Adding dense dairy directly to the base of a slow cooker before rendering moisture creates scorched protein spots on the ceramic insert. Cooks often dump the sour cream in at the beginning, leading to curdling when exposed to six to eight hours of sustained heat. Delayed incorporation preserves the smooth dairy emulsion. Stir the sour cream in during the final five minutes of the heating cycle just until warmed through.
Starchy side dishes counteract the heavy sodium load and thick consistency of condensed soup sauces. Steamed jasmine rice or plain egg noodles provide an absorbent surface for the rich dairy sauce. Avoid roasting vegetables in a separate oven if counter space is restricted. A steam basket set over a pot on a single burner handles green beans or broccoli florets in under six minutes while the main protein finishes.
Compact slow cookers with oval inserts measuring six quarts accommodate six boneless chicken breasts without overlapping the edges. Overcrowding prevents uniform heat distribution across the meat fibers. Lining the ceramic vessel with a parchment sling reduces cleanup time when running water access is limited. Soak the insert in warm soapy water for twenty minutes if any cheese residue adheres to the glaze.
Leftovers maintain food safety standards for up to four days when stored in an airtight glass container below four degrees Celsius. Reheat individual portions gently on low power in a microwave to prevent the dairy fats from separating. Add two tablespoons of chicken broth before reheating to restore the original sauce consistency if the mixture thickens too much in storage.
