Slow-Cooked Chicken in Cream Sauce
This slow-cooker chicken needs only three things and almost no attention. Two cans of condensed soup, chicken and celery, are stirred together and poured over a cut-up bird, then left to cook for most of the day. The soups thin into a savory cream sauce as the chicken releases its juices, ready to spoon over rice, noodles or mashed potatoes. It also adapts to game birds, chicken breasts or a camp Dutch oven.
Instructions
Put the cut-up chicken pieces into the crock pot.
In a bowl, stir the cream of chicken soup and the cream of celery soup together until they form a smooth, even mixture.
Pour the soup mixture over the chicken in the crock pot, making sure the pieces are coated.
Put the lid on and cook on high for 4 hours or on low for 8 hours. The chicken is ready when the meat is tender and cooked through, sitting in a thick creamy sauce.
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