Make the most of fresh summer squash with this easy recipe for Crock-Pot Creamy Chicken and Summer Squash. A great dinner for a summer day!
Crock-Pot Creamy Chicken And Summer Squash
We love this time of year when we can use our garden to supplement our meals with recipes like Crock-Pot Creamy Chicken and Summer Squash. Any summer squash will work for this recipe. I used yellow squash, but you can also use zucchini, crookneck squash, cousa squash, pattypan squash, or globe squash.
Feel free to mix them up even for added color and an eye appealing dish!
You could also use just 3 squash and make up the difference with baby carrots, seeded quartered tomatoes or peppers. Those would make it pop even more and would be fabulous for taste.
I used canned cream of chicken, but you can make your own with the recipe here.
My family is eating low carb so I used crushed pork rinds instead of bread crumbs but regular bread crumbs will work just great if you are not on a low carb diet. You can even omit it if necessary.
You guys know that I just really like to cook flexible recipes that you can easily adapt to your needs and the tastes of your family. While I encourage you to try this recipe as written I think sometimes a recipe can just be used as inspiration for something you make up on your own by swapping out ingredients or veggies.
So feel free to use your favorite cheese, and favorite summer squash or whatever bounty is coming from your garden as it’s sure to be a hit. I served this on just some basic rice that I cooked on the stove. Pasta would work great as well!
Bonus points…the leftovers taste great too!
| Rating |
Rate this recipe!
|
| Servings | 8people |
| Prep Time | 30minutes |
| Cook Time | 8hours on LOW or 4 - 5 hours on HIGH |
- 3 pounds Boneless Skinless Chicken Breasts
- 21 ounces Canned Cream Of Chicken Soup 2 (10.5 ounce) cans
- 4 small Summer Squash sliced, I used yellow squash
- 16 ounces Sour Cream
- 1 large Yellow Onion diced
- 1 1/2 cups Cheddar Cheese shredded
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Butter at room temperature
- 1 cup Bread Crumbs If you need gluten free, or low carb you can use crushed pork rinds.
- Dried Parsley garnish
- Ground Paprika garnish
|
Ingredients
Servings: people
|
|
- If desired line a 6.5 quart slow cooker with a Crock-Pot Liner and spray with non-stick cooking spray to make clean up easier.
- Place the chicken breasts in the bottom of crock.
- In a large mixing bowl mix together the cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, garlic salt, pepper and butter.
- Fold the summer squash into your mixing bowl covering the sliced squash well.
- Pour the mixture over the chicken.
- Sprinkle the bread crumbs over the top.
- Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours. Be sure to use your meat thermometer checking the temp of the chicken before serving. You'll want to reach 165 Fahrenheit.
- Serve over hot cooked rice or pasta and garnish with dried parsley and ground paprika if desired.
This looks delicious, are the SmartPoints calculations per serving, or for the entire recipe?
The SmartPoints are calculated per serving. We don’t claim to be a diet blog but we are trying to add the nutrition information and Weight Watcher’s SmartPoints to all our new recipes (and updating our older recipes as time allows) to help our readers make nutrition decisions based on their own personal needs.
Can I use frozen squash and if so about how many cups? They are pre sliced so I’m not sure how much for this recipe or if frozen will work.
We have not tested this recipe using frozen squash but it should work. I would figure a small squash is about 1 cup. So 4 cups of frozen squash is that I would use. If you try it using frozen squash come on back and let us know how it turned out for you!
Can I put potatoes in it? If so would I put it in at the beginning with the squash?