Advertisement • Powered by AdStreamHQ

Slow Cooker Creamy Tomato Chicken Thighs

Prep: 5 minutes

 Cook: 4–6 hours

 Servings: 4


 Ingredients (ONLY 4 MAIN INGREDIENTS)

  1. Chicken thighs – 2 lb (bone-in or boneless, skinless preferred)
  2. Canned tomato soup – 2 cans (10.5 oz / 300 g each)
  3. Heavy cream – 1 cup
    • substitute: half-and-half or evaporated milk
  4. Dry onion soup mix – 1 packet

Optional (but recommended)

  • ½ tsp black pepper
  • Fresh parsley or cilantro (for garnish)

 Instructions

  1. Prepare the slow cooker
    Lightly grease the inside or use a liner.
  2. Add chicken
    Place chicken thighs in a single layer at the bottom.
  3. Mix the sauce
    In a bowl, stir together:
    • Canned tomato soup
    • Heavy cream
    • Onion soup mix
  4. Pour & coat
    Pour sauce evenly over the chicken. Make sure all pieces are covered.
  5. Cook
    • LOW: 5–6 hours (best texture)
    • HIGH: 3–4 hours
  6. Finish
    • Taste and adjust salt/pepper
    • Garnish with fresh herbs

 How to Serve

  • Over mashed potatoes
  • With steamed rice or buttered noodles
  • Alongside crusty bread or garlic toast
  • Low-carb: serve with cauliflower mash or zucchini noodles

 Nutrition Info (Per Serving – Approx.)

  • Calories: 430–460 kcal
  • Protein: 34 g
  • Fat: 30 g
  • Carbs: 10–12 g
  • Fiber: 2 g
  • Sugar: 6 g

(Values vary by brand)


 Q & A

Q: Can I use chicken breast instead?

Yes, but cook on LOW only and reduce time to 4–5 hours to avoid dryness.

Q: Is this freezer-friendly?

✔ Yes. Freeze cooked chicken with sauce for up to 2 months.

Q: Can I make it dairy-free?

Yes—replace cream with coconut cream (slightly sweeter).

Q: Too acidic?

Add ½ tsp sugar or honey to balance tomato acidity.

Q: Can I add vegetables?

Absolutely:

  • Mushrooms
  • Bell peppers
  • Spinach (add last 30 minutes)

 Why This Recipe Works

  • Tomato soup = instant depth
  • Onion soup mix = seasoning shortcut
  • Slow cooker = fall-apart chicken every time
Sara Mitchell

Leave a Comment