This 3-ingredient crockpot chicken features tender chicken breasts slow-cooked with creamy mushroom soup and tangy sour cream, delivering a rich, savory dinner with minimal effort. Perfect for busy weekdays.
Boneless, skinless chicken breasts (1.5 lbs)
1 can (10.5 oz) cream of mushroom soup (no pork derivatives)
1/2 cup full-fat sour cream
Place chicken breasts in the crockpot.
Pour in the cream of mushroom soup.
Cook on low for 4-5 hours.
Stir in sour cream just before serving.
Check soup label for pork derivatives.
Full-fat sour cream ensures best results.
Refrigerate leftovers within 2 hours.