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!
Ingredients Needed:
- Boneless Skinless Chicken Breasts
- Canned Cream Of Chicken Soup – You can use any “cream of” type soup in this recipe but I prefer cream of chicken soup. To make this recipe WW friendly use Campbell’s Healthy Request cream of chicken soup.
- Sour Cream – I used fat-free sour cream to keep the WW points low.
- Yellow Onion – Peeled and diced
- Shredded Cheddar Cheese – Normally I would prefer to shred or grate my own cheese but in order to keep the points low on this recipe I used a bag of Kraft fat-free cheddar cheese. If you are not on WW use whatever kind of cheddar you like.
- Garlic Salt
- Black Pepper – I recommend grinding your own pepper for the best flavor possible.
- Yellow Summer Squash – Washed and sliced.
- Bread Crumbs – I used unseasoned bread crumbs but if you are on a gluten free diet crushed pork rinds work great in this recipe.
- Dried Parsley – Optional as a garnish.
- Ground Paprika – Optional as a garnish.
Directions:
- Place chicken breasts in a 6 quart or larger slow cooker.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion, cheddar cheese, garlic salt, and pepper.
- Add the sliced summer squash to the bowl and fold into the sauce, making sure all of the squash is covered.
- Pour the mixture over the chicken in the slow cooker.
- Sprinkle the bread crumbs evenly over the top of everything in the slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours or until an instant read meat thermometer registers 165° F (74° C).
- Serve chicken and squash with the sauce over hot cooked rice or pasta, garnishing with parsley and paprika if desired.
Products Needed:
- 6 Quart Slow Cooker (Or Larger)
- Large Mixing Bowl
- Measuring Cups And Spoons
- Knife
- Cutting Board
- Can Opener
- Cheese Grater
- Instant Read Meat Thermometer
More Weight Watchers Recipes To Try!
- Crock-Pot Potato & Kielbasa Chowder
- Slow Cooker Lobster Bisque + Video
- Crock-Pot Chicken Gnocchi Soup (Olive Garden Copycat) + Video
- Slow Cooker Chicken Cordon Bleu + Video
- Crock-Pot Potatoes, Sausage And Green Beans + Video
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Rate this recipe!
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| Servings | 8Servings |
| Prep Time | 30Minues |
| Cook Time | 8Hours On LOW Or 4 Hours On HIGH |
- 3 Pounds Boneless Skinless Chicken Breasts
- 21 Ounces Canned Cream Of Chicken Soup
- 16 Ounces Sour Cream
- 1 Medium Yellow Onion Diced
- 1 1/2 Cups Shredded Cheddar Cheese
- 1/2 Teaspoon Garlic Salt
- 1/4 Teaspoon Freshly Ground Black Pepper
- 4 Small Yellow Summer Squash Sliced
- 1 Cup Bread Crumbs Or Crushed Pork Rinds If On A Gluten Free Or Low Carb Diet
- Dried Parsley As A Garnish (Optional)
- Ground Paprika As A Garnish (Optional)
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Ingredients
Servings: Servings
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- Place chicken breasts in a 6 quart or larger slow cooker.
- In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion, cheddar cheese, garlic salt, and pepper.
- Add the sliced summer squash to the bowl and fold into the sauce, making sure all of the squash is covered.
- Pour the mixture over the chicken in the slow cooker.
- Sprinkle the bread crumbs evenly over the top of everything in the slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours or until an instant read meat thermometer registers 165° F (74° C).
- Serve chicken and squash with the sauce over hot cooked rice or pasta, garnishing with parsley and paprika if desired.
To make clean up easier you may wish to either line your slow cooker with a slow cooker liner or spray with non-stick cooking spray.
{Weight Watchers points calculated using Campbell’s Healthy Request Cream of Chicken Soup, fat free sour cream, and fat free shredded cheese}
Recipe Collections:
| Chicken Crock-Pot Recipes | Summer Slow Cooker Recipes |
| Cheesy Slow Cooker Recipes | Entree Crock-Pot Recipes |
| Easy Crock-Pot Recipes | 6.5 Quart Slow Cooker Recipes |
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?