Optional (not counted in 4 ingredients): Freshly cracked black pepper and chopped parsley for garnish.
3. Instructions
Layer the Chicken: Place the chicken breasts in an even layer at the bottom of your slow cooker.
Season: Sprinkle the dry onion soup mix evenly over the chicken.
Cover with Sauce: Pour both cans of cream of mushroom soup over the chicken. Do not add water; the chicken will release its own juices to create a thick gravy.
Slow Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when it reaches an internal temperature of 74°C (165°F) and pulls apart easily with a fork.
The Creamy Finish: About 10 minutes before serving, stir in the sour cream. This prevents the dairy from curdling while adding a bright, tangy finish to the sauce.
Serve: Ladle the chicken and plenty of mushroom gravy into bowls.
4. Variations
Veggie Boost: Add a cup of sliced fresh mushrooms or a bag of frozen peas during the last hour of cooking for extra texture.
Keto Version: Use a homemade keto cream of mushroom sauce (made with heavy cream and sautéed mushrooms) to avoid the starch in canned soups.
Garlic Lover’s: Stir in 3 cloves of minced garlic at the beginning of the cook time for a more pungent aroma.
5. Serving and Storage
Serving: This dish is best served over a bed of egg noodles, mashed potatoes, or steamed white rice to soak up the creamy gravy.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
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