We use our slow cooker year-round. In the warmer months, it helps us get dinner on the table without much effort and doesn't heat up the kitchen. In the cooler months, in addition to not taking much work, a hot, home-cooked meal ready when we are at the end of the day is amazing. This recipe is easy, requires almost no prep, and everyone loves it.
At Macaroni KID, we skip the fluff and get straight to the good stuff. No need to scroll through pages of unnecessary content — our recipes are easy to find. Now let's get cooking!
What you need:
- 1 1/2 to 2 lbs boneless, skinless chicken breasts
- 1 1/2 to 2 lbs baby potatoes, cut in half
- 10.5 oz can cream of chicken soup
- 1 cup chicken broth
- 1 can (drained) corn, or 2 cups of fresh or frozen corn
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt to taste
- 1 cup shredded cheddar cheese
- Optional: grated Parmesan cheese to top
What you do:
- Put the chicken, corn, and potatoes into the slow cooker.
- In a medium bowl, mix the cream of chicken soup, chicken broth, and the seasonings together. Pour into the slow cooker.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Before serving, stir in the shredded cheddar cheese and allow it to melt. If you leave the lid off at this point, the sauce will thicken up as well.
- If using, top with some Parmesan cheese and serve with your favorite veggies or a salad and enjoy!
