United States
Slow-cooker chicken in cream soup sauce
Cut-up whole chicken cooked with two measured cans of condensed cream soup.
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Method
3 clear steps
- 1
Use fully thawed raw chicken. Follow the cooker manufacturer’s load and operating instructions and put chicken pieces in the cooker.
- 2
Mix the condensed soups and pour over the chicken. Cover and cook on High about 4 hours or Low about 8 hours.
- 3
Check the thickest pieces all reach 74°C without touching bone. Continue cooking if needed. Serve with clean utensils and remove bones carefully.
