4-Ingredient Slow Cooker Thrift Chicken
4-Ingredient Thrift Chicken Recipe
Ingredients
2 lb boneless skinless chicken breast, Tyson Skinless Chicken Breast
1 (10.5 oz) can reduced-fat cream of chicken soup, Campbell’s Healthy Request Cream of Chicken Soup
1 packet dry ranch seasoning mix, Hidden Valley Ranch Seasoning Mix
1 cup low-sodium chicken broth, Swanson Low Sodium Chicken Broth
Directions
Place chicken in an even layer at the bottom of a 5–7 quart slow cooker.
In a bowl, whisk cream of chicken soup, ranch seasoning mix, and chicken broth until mostly smooth.
Pour mixture evenly over the chicken, coating lightly.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until chicken is tender.
Shred chicken directly in the slow cooker using two forks and mix with sauce.
Adjust consistency with a small amount of broth if needed.
Let sit on WARM for 10 minutes before serving.
Serve as 4 portions (each about 1 to 1 1/4 cups shredded chicken).
To make this recipe feel new from week to week, you can tweak it a few easy ways without adding much effort. For extra richness, stir in 2 to 4 ounces of softened cream cheese or a splash of heavy cream at the end and let it melt into the sauce. If you like a little color and veg, add 1 to 2 cups of frozen mixed vegetables or frozen broccoli on top of the chicken before pouring on the sauce—no need to thaw them first. Swap the cream of chicken soup for cream of mushroom or cream of celery for a different flavor profile, or use Italian dressing mix instead of ranch for a slightly herby twist. If your family prefers darker meat, you can use boneless, skinless frozen chicken thighs instead of breasts, keeping the cook time about the same. For meal prep, cook a batch on Sunday, then portion the shredded chicken into containers with rice or noodles for grab-and-go lunches. Leftovers also freeze well for up to 3 months; thaw in the fridge overnight and rewarm gently in a saucepan or the microwave with a splash of broth to loosen the sauce.
