Chicken Divan in the Slow Cooker (small batch)

 

Occasionally I will have a day where I know I am going to be really busy and am not going to have a lot of time to cook.  Rather than eat a ready-meal or frozen dinner, I will often throw something into the crockpot or slow cooker, as it is also known.

I have a really tiny one.  It is a 2.5 QT/liter one that I bought on Amazon. You can find it here.   I love it. It is just the right size for my small family, which consists basically of me, me and me.  lol

I also have a large one which I will use occasionally when I am having to bring something cooked to a pot luck supper etc., but usually this small one suits all of my purposes.

 

I knew I was going to have a really busy day the other day and so I decided to just throw a meal into my slow cooker. I had seen a recipe for Chicken Divan on The Food Hussy and pinned it for future reference. 

Chicken Divan is one of my all time favorite meals.   It is something I have been making for my family since the 1970's.  My children always loved it and so did I. Usually I cook it in the oven, and it uses leftover cooked chicken.  My original recipe also used a homemade sauce. This version used a tin of soup.  (I am not a tinned soup snob. It has its uses.)

This simple recipe went together really quickly and effortlessly, leaving me hands-free to get on with all of the stuff that needed doing around here.  By mid afternoon I had a delicious meal that was ready for me to tuck in and enjoy.  

I did cut the recipe down by quite a bit to only make about 2 - 3 servings.  I also used a pouch of ready cooked Jasmine rice to serve it with.  It could not have been easier or tastier.  I highly recommend!

 

WHAT YOU NEED TO MAKE CHICKEN DIVAN IN THE SLOW COOKER

Just a few simple ingredients, a smaller slow cooker/crockpot, and a few hours of time. 

• 2 boneless, skinless chicken breast portions
• salt and pepper to taste
• 1 (10 1/2 ounce.420g) tin of condensed cream of chicken soup
• 1/2 cup (110g) good quality mayonnaise
• 1/2 TBS fresh lemon juice
• 1/2 TBS Dijon mustard
• 1 1/2 cups broccoli florets (about 130g) (bite sized pieces)
• 1/3 cup (40g) grated strong/sharp cheddar cheese
• 3 TBS crispy salad onions (like French's or Durkee's)

 

I always try to buy the best quality chicken that I can.  Here that means the "free-from" poultry that I can find at the shops. It usually costs more, but it is free from any anti-biotics, etc.  If you pay your cards right you can usually get it cheaper by going to the store and picking it up on the day it is ready to expire.

My sister and I go into the shops early on in the week and take note of the expiry date of anything that is expensive such as the free-from meats and poultry. We will then go back on that day and it will be marked down by 50%.  You will have to either eat it on the day or freeze it when you get it home.

This can be a considerable saving and the free-from is really good chicken.

 

In the U.K. condensed soup means soup that has not been diluted or presented as "ready to serve."  You must add an equal amount of water and or milk to it in order to serve it. In this recipe you just use it as is. No need to dilute.

I used Hellman's mayonnaise and a good quality strong orange cheddar. It is okay to use already shredded in a recipe like this one where you are only sprinkling it on top. Generally speaking, however, I like to grate/shred my own.

By crispy salad onions I mean the crisp/french-fried onions that in the U.K. are usually found near the salad dressing section in the grocery store. It is the same here in North America.  The brand here are either French's or Durkee's.  They are often used as salad toppers.

 

HOW TO MAKE CHICKEN DIVAN IN THE SLOW COOKER

This is a really simple dish to make. Basically the slow cooker does all the hard work. You just have to be patient and wait for the delicious results.

Spray the liner of your slow cooker with some non-stick, low-fat cooking spray.

Lay the chicken breasts in the bottom and season them all over with some salt and black pepper.

Whisk together the soup, mayonnaise, lemon juice and mustard. Pour this mixture over top of the chicken to cover completely. Place the cover on the slow cooker.

Cook on high for 2 to 3 hours, or on low for 4 - 6 hours.

 

Using two forks, shred the chicken meat. Stir in the broccoli florets.

Sprinkle the cheese over top, re-cover and then cook for a further 30 minutes on high, until the cheese has melted and the broccoli is crispy tender.

Sprinkle with the crispy onions to serve. Rice goes very well with this.

 

Although I have enjoyed Chicken Divan done in the oven for many years, this was the first time I had tried it in the slow cooker. I was pleasantly surprised.  The same flavors were present.  Because it is added near the end, the broccoli was lovely and crispy tender. 

I really enjoyed this along with some steamed Jasmine Rice. 

Store any leftovers in an airtight container in the refrigerator and simply reheat in the microwave to serve. You can also reheat over medium low heat in a non-stick skillet until heated through.

 

If you like using a crockpot/slow cooker on days when you know you are not going to have a lot of time to cook, you might also enjoy the following options!

BEST CROCKPOT BROCCOLI CHEESE SOUP - This simple soup is rich and creamy. Each bite is the best comfort food and so easy in the slow cooker.  I love to pop it on early in the morning for a simple lunch that is not only delicious, but hearty if served with some nice crusty bread!

CROCKPOT HAM, BEANS & POTATOES - This simple meal is one of my favorites and one of the most popular recipes on the blog. No small wonder there as it is simply delicious! Proof positive that food doesn't have to be complicated to taste good. Everything simply gets layered in the crock pot and then cooked, long and slow until the meat is falling off the bone and the potatoes and green beans are tender.

Yield: 3 generous servings

Author: Marie Rayner

Chicken Divan in the Slow Cooker

Prep time: 10 MinCook time: 4 H & 30 MTotal time: 4 H & 40 M

This is delicious comfort food which takes very little effort to throw together. Your crockpot does all the work. Shredded chicken breasts, in a creamy gravy, topped with broccoli, cheddar and a bit of crunch.

Ingredients

• 2 boneless, skinless chicken breast portions
• salt and pepper to taste
• 1 (10 1/2 ounce.420g) tin of condensed cream of chicken soup
• 1/2 cup (110g) good quality mayonnaise
• 1/2 TBS fresh lemon juice
• 1/2 TBS Dijon mustard
• 1 1/2 cups broccoli florets (about 130g) (bite sized pieces)
• 1/3 cup (40g) grated strong/sharp cheddar cheese
• 3 TBS crispy salad onions (like French's or Durkee's)

Instructions

1. Spray the liner of your slow cooker with some non-stick, low-fat cooking spray.
2. Lay the chicken breasts in the bottom and season them all over with some salt and black pepper.
3. Whisk together the soup, mayonnaise, lemon juice and mustard. Pour this mixture over top of the chicken to cover completely. Place the cover on the slow cooker.
4. Cook on high for 2 to 3 hours, or on low for 4 - 6 hours.
5. Using two forks, shred the chicken meat. Stir in the broccoli florets.
6. Sprinkle the cheese over top, re-cover and then cook for a further 30 minutes on high, until the cheese has melted and the broccoli is crispy tender.
7. Sprinkle with the crispy onions to serve. Rice goes very well with this.

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