With only four steps of instructions, this chicken and sauce recipe is very easy to make in the CrockPot. Simply put all the ingredients together, and let the crockpot do the rest. It provides tender, shredded chicken breasts and a rich sauce, the ultimate comfort food.
INGREDIENTS
4 large chicken breasts cut in half horizontally to facilitate cooking.
10.75 ounce can of chicken soup with cream
2.87 oz wraps chicken sauce mixture (or 2 Tbsp powdered chicken sauce mixture)
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1-11/2 cups water (thicker sauce uses 1 cup, thinner sauce uses 1 ½ cups)
1/2 tablespoon of BetterThan chicken broth (or 2 cubes of chicken broth crushed with the back of a spoon)
Cut green onions for decoration
INSTRUCTIONS
In a large oval Crock Pot add 1 10.75 ounce can of cream of chicken soup, 2 .87 ounce packets of chicken sauce mixture, ¼ teaspoon pepper, ½ teaspoon garlic powder, 1 – 1 ½ cups water, and ½ tablespoons Better Than Bouillon chicken flavor (or substitute 2 cubes of crushed chicken broth). Beat them together.
Add the 4 cut chicken breasts to the electric pot and cover with the lid. Turn the Crock Pot to low heat and cook for 4 hours, or until chicken flakes easily with two forks.
Shred the chicken and stir the sauce and chicken with a large spoon.