Ingredients4–6 boneless, skinless chicken breasts1 can (10.5 oz / 298 g) cream of chicken soup½ cup chicken broth½ cup heavy cream or sour cream1 tablespoon Dijon mustard (optional)2 cloves garlic, minced1 teaspoon paprika1 teaspoon dried parsley½ teaspoon black pepperSalt, to taste1 tablespoon olive oil (optional)InstructionsPrepare the chicken: Place the chicken breasts in the slow cooker and season with salt, black pepper, paprika, and parsley.Make the sauce: In a bowl, mix the cream of chicken soup, chicken broth, cream or sour cream, Dijon mustard, and minced garlic.Add the sauce: Pour the creamy mixture evenly over the chicken.Slow cook: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C).Finish the sauce: Stir the sauce gently. If you used sour cream or heavy cream, add it near the end for a creamier texture.
Creamy Slow Cooker Chicken
