Crock-Pot Creamy Chicken And Summer Squash

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!

Print Recipe

Crock-Pot Creamy Chicken And Summer Squash Recipe

Print Recipe Crock-Pot Creamy Chicken And Summer Squash Recipe

Rating	Votes: 42 Rating: 3.38 You: Rate this recipe!
Servings	8people
Prep Time	30minutes
Cook Time	8hours on LOW or 4 - 5 hours on HIGH

Ingredients

• 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

Servings: people

Ingredients 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 Servings: people

Rating Votes: 42 Rating: 3.38 You: Rate this recipe! Servings 8people Prep Time 30minutes Cook Time 8hours on LOW or 4 - 5 hours on HIGH

Instructions

1. 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.
2. Place the chicken breasts in the bottom of crock.
3. In a large mixing bowl mix together the cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, garlic salt, pepper and butter.
4. Fold the summer squash into your mixing bowl covering the sliced squash well.
5. Pour the mixture over the chicken.
6. Sprinkle the bread crumbs over the top.
7. 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.
8. Serve over hot cooked rice or pasta and garnish with dried parsley and ground paprika if desired.

Nutrition Information

Calories: 631kcal, Total Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 185mg, Sodium: 1021mg, Potassium: 478mg, Carbohydrates: 32g, Dietary Fiber: 3g, Sugars: 6g, Protein: 49g, Vitamin A: 24%, Vitamin C: 19%, Calcium: 48%, Iron: 9%

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