Monday Night Chicken Recipe – Again :)
Wow…how are you? It’s been a while. I’m having a catch-your-breath-and-catch-up-with-life day. And it feels really good. So nice to get out from under some linger to-dos.
Anyway, I’ve recently had a few requests for the Monday Night Chicken Recipe. I’ve mentioned this in a few places on my website and blog, but it seems my mention of the dish and the recipe itself aren’t usually in the same place. So essentially I rant and rave over this dish and then leave everyone hungry (quite literally) for the recipe. So…today, problem solved. Here’s the recipe again.
6 frozen chicken breasts*
2 cans cream of chicken soup
salt and pepper to taste
Put chicken in slow cookers and pour soup over top. Add salt and pepper. Place cover on slow cooker and cook on low for ten to twelve hours. Enjoy!
It seems a bit anti-climatic…but perhaps that’s the point. It’s really, really easy and it can strike one thing off your to do list each and every week, if you in fact make it every Monday night as the name implies you could.
We usually have this with rice and a veggie. This dish is super yummy when it’s cold out and my whole family loves it (another bonus). For variety try other types of soup … like cream of asparagus or cream of celery (my personal favorite). And for even more variety, go nuts and serve it on a Tuesday, like we did this week.
*Yes, the chicken breasts can be frozen! You don’t have to defrost which makes it even faster and you can always have the ingredients on hand. I love that!
This is a great recipe for this time of year, too, when things get busy. Just stock up on a bunch of packs of frozen chicken breasts and canned soup next time you’re at the store…and you’ll have everything you need for several nights of dinners…without any planning or shopping mid-holiday season.
And seriously, who knew one person could say so much over a two-ingredient recipe? It’s a bit crazy.
What’s your go-to, super, simple dish to prepare in a time crunch? (And I’m sure that’s how you’d refer to it, too.) I’d love to hear what you do to get dinner on the table when the to-do list is overflowing.
This sounds very yummy – it’s been a cold, rainy day here. My question for you is – do you use boneless chicken breast or bone in? Thanks for your great blog – I LOVE IT!
I use boneless, skinless chicken breasts. Sorry I didn’t mention that.
I do this same recipe, but I use boneless pork chops and cream of mushroom soup. Then just pour it over some rice and mix in corn. Mmmmm…so yummy!! I’ll have to give the Chicken a try though! Thx!!
I’ve done something similar to this, but mixed sour cream together with the cream soups.
One of my simplest go-to recipes is similar, and can be scaled for the number of people you need to feed.
chicken breasts
salsa
corn (optional)
black beans (optional)
tortillas
rice (optional)
taco toppings – lettuce, cheese, sour cream
Add chicken, salsa, corn, and black beans to your slow cooker and cook on low for 10-12 hours, or high for at least 4 hours. After cooking, pull out chicken breasts and shred, then mix back in with salsa mixture. Mix with rice if desired. Serve with warm tortillas and taco toppings.
Just had this last night, and I love it!
I bet you could add potatoes an hour before and then just steam some veggies for a complete meal.
You are such a nut! Serving Monday night chicken on a Tuesay! What a rebel!
I’m not a crockpot guru, but I do use mine. However the directions say to never put frozen food in it. It says that the food cooks at such a low temperature that it doesn’t kill all the bacteria, so I’ve never done it. Any answers to this?
Sounds great — I always forget to get something out of the freezer for Mondays!! Can’t wait to try it.
As far as the frozen foods in the crock pot…good question. I don’t know about that. We’ve made this recipe a whole bunch of times and it hasn’t been a problem. (In other words, we’ve never gotten sick from it and the chicken is really hot when we’re done cooking it.) If you’re not comfortable with putting frozen chicken in the crock pot, you could defrost the chicken and cut down the cooking time.
Aby
I might be able to whip this one up without screwing it up too badly.
My go-to meal for the last minute…um…pizza. A homemaking goddess I am not!
I do something similar except I dump in fresh pre-sliced mushrooms, 2 cans cream of mushroom soup, and 1/4 cup white wine if I have it. It’s so good!!!
have you ever tried it on high? and how long would it take, if you have? i don’t even wake UP 12 hours before we eat dinner! that would make me wake up at 5am and…um…. i don’t.
i don’t even THINK about dinner til after lunch! 
thanks! i think i’ll try it on high and see! also, have you tried putting any veggies in it? soulds like it could make an awesome homemade pot pie type dish if you added veggies and served it with cornbread!