I love chicken, but I know that because it’s cheap and healthy, many people get tired of it after a while. The best way to avoid this problem is to look for many ways to cook it so that you never get stuck in a rut. I love collecting slow cooker chicken recipes because it makes it even easier when you don’t have to babysit your dinner while it cooks. Big thanks to Bake at Midnite for this awesome recipe that is definitely a new addition to my rotation. Not counting the water and the pantry staple of olive oil, this recipe takes only four ingredients!

 

Ingredients

8 small chicken pieces (mixed between breasts, thighs and drumsticks)

1 can (10.75 oz) low-sodium cream of chicken soup

¼ cup water

1 pkg dry chicken gravy mix

2 tbs olive oil

1 envelope dry Italian salad dressing mix

 

Instructions:

Mix soup, dressing mix and gravy mix together in a small bowl. Set aside.

Heat a large skillet over medium-high heat. Add oil and heat through. Add the chicken parts and brown well on all sides. Remove from pan and add the chicken to the crock pot (4-6 quart).

Spread the soup mixture over the chicken parts.

Deglaze the pan with the water (scrape up all the browned bits from the chicken). Add this liquid to the crock pot.

Cover and cook on low 4-6 hours, high 3-5 hours. TIMES ARE APPROXIMATE! All cookers cook differently.

Remove chicken and stir the gravy. Pour gravy over chicken or serve separately so everyone can add their own.

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Quick tip: After browning the chicken, be sure to deglaze the pan and add that liquid to the slow cooker to get maximum flavor.

Recipe and image courtesy of Bake at Midnite