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3.70
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Crock-Pot Creamy Chicken And Summer Squash Recipe
Fresh yellow summer squash and chicken are combined with a creamy sauce and cheese in this tasty recipe that is perfect for dinner any night of the week!
Prep Time
30
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
30
minutes
mins
Course:
Entrée
Cuisine:
American
Keyword:
10 Ingredients Or Less, Cheese, Chicken, Easy Crock-Pot Recipes, Easy Recipes, Summer Squash
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
555
kcal
Author:
Heidi Kennedy
Ingredients
3
Pounds
Boneless Skinless Chicken Breasts
21
Ounces
Canned Cream Of Chicken Soup
16
Ounces
Sour Cream
1
Medium
Yellow Onion
Diced
1 ½
Cups
Shredded Cheddar Cheese
½
Teaspoon
Garlic Salt
¼
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)
Instructions
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.
Notes
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
.
Nutrition
Calories:
555
kcal
|
Carbohydrates:
37
g
|
Protein:
52
g
|
Fat:
22
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
109
mg
|
Sodium:
1141
mg
|
Potassium:
780
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
3050
IU
|
Vitamin C:
24.8
mg
|
Calcium:
210
mg
|
Iron:
5.6
mg