No Fuss Chicken Dinner

 

 

No Fuss Chicken Dinner.  I think we all need a recipe just like this one down our sleeves. Something  which is perfect for those busy days when everyone has something pressing in their schedule and someplace else to be!

Something which is quick and easy to throw together and basically cooks itself. A quick and easy supper that is delicious and tastes like you have spent hours cooking over the stove!

This delicious crockpot chicken recipe fits the fill on all of those counts.  It is a recipe I adapted from a Gooseberry Patch Cookbook entitled Our Best Quick & Easy Casseroles. 

I don't know about you, but I personally love the Gooseberry Patch Cookbooks. They are filled with loads of simple and delicious recipes cooked by cooks just like you and me!

This no fuss chicken dinner cooks very simply and easily in the crockpot.  All you have to do is to pop all of the ingredients into your slow cooker, put the lid on, turn on the machine and then walk away!

I love easy meals like this one. Not only is it a simple make, but in the warmer months like we are now going into, it helps to provide a hearty and delicious supper for the family without heating up the kitchen overly much! 

This time when I  made it I took the liberty of downsizing the recipe to feed only 2 to 3 people depending on appetites. I did keep the sauce ingredients at the same amount, which meant that I had lots of lovely gravy to spoon over top.

I made it as a simple supper that I could take the extras over to my daughter and her husband so that she wouldn't have to cook.  They lead very busy lives and I thought it was something they would both enjoy. I was right! They did enjoy it!

WHAT YOU NEED FOR NO FUSS CHICKEN DINNER

Very simple ingredients and not a lot of them. If you are wanting to serve more than 2 to 3 people double up on the chicken, potatoes and carrots.

• 2 - 3 boneless, skinless chicken breasts
• 2 baking potatoes, quartered
• 3 carrots, peeled, halved and cut into 3 inch lengths
• 1 can condensed Cream of Chicken Soup (10 3/4 oz/304g), undiluted
• 1/4 tsp garlic powder
• 1/4 tsp herbs de Province
• salt and black pepper to taste
• 2 to 4 TBS water

 

The original recipe called for a bag of baby carrots. I don't like baby carrots. I can always taste the product they use to wash them in.  It is not a flavor I am fond of. I would rather peel and cut up my own carrots to size. 

 

If you are not bothered by baby carrots however, feel free to use 1/4 pound of them.

 

I know that there are some people who really don't like using canned soups. I am not one of those.  If you are however, you can make a simple white sauce with a mix of half chicken stock and half milk based on 2 cups.

You will need:

2 TBS butter

2 TBS flour

1 cup (240ml) milk

1 cup (240ml) chicken stock/broth

salt and black pepper to taste

Melt the butter.  Whisk in the flour. Cook for several minutes then whisk in the milk and the stock and cook. stirring constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.

 

You can use this as you would the tin of soup in the recipe.  Maybe you are in the UK and you don't have access to condensed cream of chicken soup. In that case just use a regular tin of cream of chicken soup and don't add the water.

The herbs de province were my own addition. I thought it needed something herby, plus I had some homemade herbs de province that I want to be using up.  It worked very well and added a lovely flavor to the dish.

 

HOW TO MAKE NO FUSS CHICKEN DINNER

Nothing could be any simpler.  Really. 

Take your chicken breasts and place them in the bottom of the crockpot. Season to taste with salt and pepper. Place the prepared vegetables around the chicken.

Whisk together the soup, garlic powder and herbs de province, adding just enough water until you have a pourable sauce. Pour this over the chicken and vegetables.

Cover and cook on the low setting of your crock pot for 7 to 8 hours, giving everything a stir after 4 hours if possible.

Serve hot, spooned out from the crockpot, giving each person a portion of chicken and some of the potatoes and carrots. Spoon some of the sauce over each serving. I added a sprinkle of crispy salad onions on top for a garnish. (In North America use French's or Durkees.)

 

This was really delicious. It kind of tasted like a Chicken Pot Pie without the crust.  Adding the crispy fried onions added another level of texture and a nice taste.

I served it with some peas and carrots on the side. It was enjoyed by everyone, even my son in law, and he is a very fussy man. I call that a win!

I use my crockpot a lot in the summer months.  It helps to keep my kitchen cool.  Crockpot suppers also come in very handy  for when you need to take a portable dinner to a pot luck or other get-together!  Here are some of my other favorite crock pot meals:

CROCKPOT SAUERKRAUT SOUP - This delicious soup is always enjoyed by everyone who eats it.  Sauerkraut, fresh veg, stock , tomato puree, and smoked sausage combine to make a delicious and hearty meal.  No fuss, no muss.  Goes great with crusty bread or rolls!

CROCKPOT CHICKEN AND STUFFING - This tastes just like Thanksgiving except it is a lot easier to throw together!  Chicken, gravy and stuffing all in one. All you need on the side are some potatoes and a vegetable. Easy peasy, lemon squeezy!

Yield: 2 - 3

Author: Marie Rayner

No Fuss Chicken Dinner

Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M

For those busy days when you know you are not going to have a lot of time to put together a supper. Pop this into the crockpot and get on with your day. 7 - 8 hours later a delicious dinner is served!

Ingredients

• 2 - 3 boneless, skinless chicken breasts
• 2 baking potatoes, quartered
• 3 carrots, peeled, halved and cut into 3 inch lengths
• 1 can condensed Cream of Chicken Soup (10 3/4 oz/304g), undiluted
• 1/4 tsp garlic powder
• 1/4 tsp herbs de Province
• salt and black pepper to taste
• 2 to 4 TBS water

Instructions

1. Take your chicken breasts and place them in the bottom of the crockpot. Season to taste with salt and pepper. Place the prepared vegetables around the chicken.
2. Whisk together the soup, garlic powder and herbs de province, adding just enough water until you have a pourable sauce. Pour this over the chicken and vegetables.
3. Cover and cook on the low setting of your crock pot for 7 to 8 hours, giving everything a stir after 4 hours if possible.
4. Serve hot, spooned out from the crockpot, giving each person a portion of chicken and some of the potatoes and carrots. Spoon some of the sauce over each serving. I added a sprinkle of crispy salad onions on top for a garnish. (In North America use French's or Durkees)

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