SteemKitchen Recipe Contest 10 (Week 2 : Mains) Savory Slow Cooker Chicken

It's that time again...time to share a delicious main dish recipe for the SteemKitchen contest! (If you don't know what I am talking about, then click here to read more.)

I am going to say it loud and proud...

I LOVE my slow cooker!

It is the best way for me to do a lot of my cooking for the week. I work a 9-to-5 job, and I am the "official" proofreader for my husband who is getting his Ph.D. in December of this year. Plus, I sometimes have to carry work home with me and there have been times where I don't start my weekly cooking until Sunday evening. My slow cooker is a total time saver - I can place my meat inside the slow cooker, turn it to low during the evening, and when I wake up, my meat is ready to cool down and go in the refrigerator when I leave for the office.

This is one of our favorite chicken dishes that I make in the slow cooker. I hope that you enjoy it as much as we do.

Savory Slow Cooker Chicken

Prep Time: 20 minutes
Cooking Time: 8 hours
Serving Size: 1 cup for women; 1.5 cups for men

• 4-6 boneless skinless chicken breasts
• 1 large can (22.6 ounces) low sodium cream of chicken soup
• 1 small can (10.75 ounces) low sodium cream of mushroom soup (can substitute cream of celery if you don't like mushrooms)
• 1 cup spring water
• 2 medium bell peppers (any color will do), chopped fine
• 1 medium white onion, chopped fine
• 3 stalks celery, chopped fine
• 4 cloves chopped garlic
• 2 tablespoons dried tarragon leaves
• 1 tablespoon dried oregano leaves
• 2 teaspoons dried rosemary leaves, crushed
• 1 teaspoon sea salt
• 1/2 teaspoon crushed red pepper flakes

1. Clean chicken breasts and remove all visible fat pieces.
2. Place chicken down into slow cooker.
3. Top chicken with bell peppers, onion, celery, and garlic.
4. In a large bowl, mix the two cans of soup with the spring water, tarragon, oregano, rosemary, salt, and pepper flakes.
5. Pour over chicken and vegetables in slow cooker.
6. Cover and turn slow cooker to low heat.
7. Allow chicken to cook for 8 hours.
8. When chicken is done, use the tines of two forks to shred chicken.
9. Stir, then place in serving dish.

You can serve this chicken in so many ways.

• Over homemade mashed potatoes
• Over cooked long-grain rice
• Over cooked pasta
• Over thick slices of bread
• Over biscuits that have been split apart
• All by itself with crackers for dipping

I even add a few shakes of sriracha over the top of my own serving. (I have added it before cooking, and my husband said it was a touch too spicy...oops...)

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All images in this post were taken by my iPhone unless otherwise stated. Editing done via Canva and/or Photofy.

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