Description
Hearty boneless chicken breasts braise in a rich, savory gravy made from cream soups and ranch dressing mix. Fall-apart tender meat with minimal effort for a comforting, halal-friendly weeknight meal.
Ingredients
Boneless Chicken Breasts
4 (about 1 inch thick)
Cream of Mushroom Soup
1 can (10.5 oz)
Cream of Chicken Soup
1 can (10.5 oz)
Chicken Broth
1 cup
Ranch Dressing Mix
1 envelope
Garlic Powder
1 tsp
Salt
To taste
Ground Black Pepper
To taste
Instructions
Preheat crockpot set to low heat
Whisk soup cans, broth, ranch mix, garlic powder, salt, and pepper in a bowl
Sear chicken breasts in a hot skillet with oil for 2 minutes per side
Place chicken in crockpot and pour soup mixture over
Cook on low 7-8 hours or high 4-5 hours until tender
Skim fat from gravy before serving if desired
Notes
Replace pork with boneless chicken for halal quality
Adjust seasoning with low-sodium broth if needed
Bone-in chicken thighs work well for extra moisture
Leftovers store up to 3 days
- Prep Time: 10
- Cook Time: 420
- Category: Trend Recipes
- Method: Slow Cooking
- Cuisine: American