Prep: 5 minutes
Cook: 4–6 hours
Servings: 4
Ingredients (ONLY 4 MAIN INGREDIENTS)
- Chicken thighs – 2 lb (bone-in or boneless, skinless preferred)
- Canned tomato soup – 2 cans (10.5 oz / 300 g each)
- Heavy cream – 1 cup
- substitute: half-and-half or evaporated milk
- Dry onion soup mix – 1 packet
Optional (but recommended)
- ½ tsp black pepper
- Fresh parsley or cilantro (for garnish)
Instructions
- Prepare the slow cooker
Lightly grease the inside or use a liner. - Add chicken
Place chicken thighs in a single layer at the bottom. - Mix the sauce
In a bowl, stir together:- Canned tomato soup
- Heavy cream
- Onion soup mix
- Pour & coat
Pour sauce evenly over the chicken. Make sure all pieces are covered. - Cook
- LOW: 5–6 hours (best texture)
- HIGH: 3–4 hours
- 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)
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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.
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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
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