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Okay, I’ve got a good one for you today — the kind of recipe that doesn’t just feed your stomach but also feeds your spirit.
This creamy chicken and cheese casserole takes me straight back to my childhood. I grew up in the Midwest, and I swear, casseroles were practically a love language. When it was cold and gray outside (which, let’s be honest, was most of the time), my mom would throw together something warm, cheesy, and bubbling in the oven or the Crock-Pot, and suddenly everything felt just a little better.
This one was always a favorite. Chicken so tender you could shred it with a spoon, wrapped up in a creamy sauce with just enough cheese to make you swoon. And the best part? You don’t have to fuss. Toss it in the slow cooker in the morning, go about your day, and come home to dinner that’s basically ready to serve itself.
Why We Keep Coming Back to This One
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It’s no-fuss and no-stress. Ten minutes of prep, tops.
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It makes the whole house smell like dinner’s been simmering all day (because, well… it has).
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It’s creamy, cheesy, comforting goodness.
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Feeds a crowd or stretches into leftovers — always a win.
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Pairs with just about anything — salad, veggies, bread, mashed potatoes… name it.
Here’s What You’ll Need
And listen, this is a very forgiving recipe. You’ve probably already got most of it in your pantry or fridge:
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4 boneless, skinless chicken breasts
(Thighs work too. Honestly, sometimes they’re even better.) -
1 can (10.5 oz) cream of chicken soup
(You could use mushroom or celery in a pinch. I won’t tell.) -
1 cup sour cream
(Greek yogurt works if that’s what you’ve got.) -
1 cup shredded cheddar cheese
(Monterey Jack or a Mexican blend is lovely too.) -
1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 cup chicken broth
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Fresh parsley or chives for garnish (if you’re feelin’ fancy)
Directions:
Alright — let’s get this beauty in the slow cooker so you can go live your life while it does all the hard work.
1. Chicken goes in first.
Just lay the chicken breasts flat in the bottom of your slow cooker. No slicing, no searing — just plop ‘em in.
2. Whip up that creamy sauce.
In a mixing bowl, stir together your cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Don’t overthink it — just mix until it looks like something you’d happily eat with a spoon. That’s a good sign.
3. Pour it on.
Spoon the sauce over the chicken until they’re nice and covered. Like little cheesy comfort blankets.
4. Add broth.
Pour in the chicken broth — just around the sides is fine. This helps keep everything extra juicy.
5. Slow and steady wins dinner.
Cover it up and cook on low for 6–7 hours. You can peek if you want, but try not to — the steam is your friend.
6. Add the cheese.
About 30 minutes before serving, sprinkle that shredded cheddar on top. Pop the lid back on so it gets all melty and wonderful.
7. Finish with something fresh.
Before serving, sprinkle some chopped parsley or chives if you’ve got ‘em. It’s not essential, but it’s a nice little pop of color and brightness.
Ways to Make It Your Own
Because let’s be real — you’re gonna want to make this more than once, and it’s fun to play around with it.
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Feeling spicy? Add red pepper flakes to the sauce or top with jalapeños.
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Need it heartier? Serve it over mashed potatoes, egg noodles, or rice.
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Want to lighten it up a smidge? Swap sour cream for Greek yogurt and use reduced-fat cheese.
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Only have thighs in the freezer? Go ahead. They’re juicy and forgiving.
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Add some veggies. Frozen peas or spinach stirred in near the end work just fine.
Leftovers & Storage
Honestly, this dish makes some of the best leftovers. If there are any left, here’s what to do:
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Fridge: Store in a sealed container for up to 4 days.
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Freezer: Yep, it freezes great. Let it cool completely first.
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Reheat: Microwave is fine, but I like to do it gently on the stovetop with a splash of broth or milk to keep it creamy.
Before You Go…
If you’re craving something simple, soul-warming, and straight-up delicious, this slow cooker chicken casserole just might be your new weeknight hero.
It’s cozy. It’s low-effort. It tastes like home.
And hey — if you end up tweaking it or pairing it with something fun, tell me! I love hearing how these recipes live their lives in other kitchens. We may not all be eating at the same table, but it sure feels like we’re sharing a meal.
Slow Cooker Creamy Chicken and Cheese Casserole
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 1 tablespoon chopped fresh parsley or chives for garnish
Instructions
- Place the chicken breasts in the bottom of the slow cooker.
- In a mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Mix well.
- Pour the mixture over the chicken breasts, ensuring they are well covered.
- Add the chicken broth to the slow cooker.
- Cover and cook on low for 6-7 hours or until the chicken is tender and cooked through.
- About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top of the chicken.
- Cover and continue cooking until the cheese is melted and bubbly.
- Garnish with chopped parsley or chives before serving.
Notes
Nutrition