Slow Cooker Dump and Go Cheesy Chicken Recipe

Sorry this is lengthy, but this was a great starter recipe as other have said. I followed the recipe but added Italian seasoning, parsley, Mrs. Dash, and a handful or two of cheddar cheese. The dumplings I did was my mothers recipe, for 4/5 drop dumplings I did 1 cup flour,1tsp baking soda, dash salt, dash sugar and enough water to make it sticky. Dropped them in the crock pot 30-45 minutes before dinner. right before we ate I topped with a little more cheese. It was creamy and smelled SO good. Made this way, my husband LOVED it and he's not a big fan of dumplings. Growing up with this dish I would have to say this was one of the best recipes, and it's REALLY easy!

This was a big hit! I used 4 chicken breasts, 2 cans of cheddar soup, 1 can of cream of chicken, 1/2 cup milk. I seasoned the chicken breasts with garlic and italian seasoning, then dumped the soup & milk mixture on top. I cooked on low all day (about 7 hours) and it was PERFECT! I served it over brown rice that I cooked with chicken broth instead of water, and even my 19-month-old loved it! She had seconds! I will use the leftover sauce and rice to make enchiladas tomorrow!

Recipe is great as a starter, but looking at the ingredients I knew it wouldn't work for Southeast Louisiana tastebuds. So after reading reviews I used one can of Cheddar cheese and one can of cream of chicken soup. Used thighs instead of breasts, and added plenty of garlic and onion powder. Also crushed red pepper flakes and freshly ground pepper. A half hour before the six hour mark I added a bag of broccoli. It was delicious and the chicken was fall apart tender! Served over rice worked best. My son even asked if he could take some for lunch the next day!

This dish is similar to one I had as a kid that my grandmother used to make. After reading through the reviews I took the suggestions of others but also added my own. I took the suggestion of adding cream of chicken in addition to the cream of mushroom soup (didn't have cream of chicken). I also added a block of Neufchatel cheese and chicken broth and a packet of the Hidden Valley Zesty Italian dressing packet. Stir it a couple times during the entire cooking process. Towards the end, I added frozen broccoli (so it doesn't end up mushy). Served it over egg noodles and the entire family ate every bit of it.

Great recipe. I made a few changes based on the reviews. I used 4 frozen chicken breasts and I used 1 can of cream of cheese soup (I used the Campbells fiesta cheese), 1 cream of chicken soup (low sodium) and 1 Campbell's Poblano and Queso soup, 3/4 cup of milk, 1 small can of chopped green chilies and 1 tsp minced garlic. I had it on high for 4.5 hours and it was done and the chicken was literally shreddable! I then added 1 bag of frozen broccoli and let that all cook for another 30 minutes on high. I served over white rice (I added a Knorr chicken Stock Pot to the water) and it was delicious!!

Quick and easy, but not what I’d call a meal for grown ups. I was craving some comfort food and this recipe was highlighted as an easy crockpot meal. I gave it a try with several alterations. I took other reviewers suggestions and added 1 can cream of chicken and 1 can cream of mushroom to the 1 can of cheese soup, in addition to a can of milk. I spiced it up with a tablespoon of garlic powder, a teaspoon of paprika and a couple dashes of cayenne pepper. My giant chicken breasts were frozen so I crocked on high for six hours. Served with jasmine rice and steamed broccoli, and drizzled the sauce over everything. Had enough for leftovers so 2nd night, I whisked in a cup of milk and simmered, covered on low for 30 minutes. I served with green beans and leftover rice.

This one is a keeper. I followed the earlier suggestion and used one can of low sodium chicken soup and one can of cheese soup. I added garlic paste, pepper and dried minced onion. Served it over rice but also ate some cold - loved it. Four stars because it is too salty. Do not add more salt.

My 2 boys loved this, no leftovers! The chicken was falling apart at the end, so I ended up just shredding the breasts and mixing it together. I added some frozen Normandy blend veggies for the last 40 min or so. Served over rice but mashed potatoes or even extra veggies would be good too! I did add some extra seasonings and garlic to add some pep, and only had 1 can of cheese soup so I subbed the other with cream of mushroom. I will be making it regularly!

i tweaked it some...i only used 3 chicken breasts which i cut in half, 1 can cheddar broccoli condensed soup and one can of cream of mushroom...i laid the chicken in the bottom and seasoned with red pepper flakes, light salt and pepper. i topped that with the 2 cans of soup and 1/2 cup of milk and cooked for 8 hours on low. for the last hour i laid frozen asparagus on top and let it steam with the meat, i then served the chicken over brown rice....very good meal, got the spicy i love and hubby is very happy with the meal

Been making this for quite a few years now, I usually make a larger batch since I have a giant rugby player for a son and because of that I add another can of soup.I suggest playing with it a bit, I've added a cream of asparagus soup, cream of broccoli, whatever floats your boat. Do season the chicken before you pour the soup mix over it or it'll be bland ( I use garlic powder and pepper) and even when using 3 cans of soup keep the milk the same or it'll be too soupy. The last one I did was using the fiesta nacho cheese soup, they all loved it.

Great flavor! I didn't have cheddar cheese soup so I "dumped" 4 oz med cheddar cheese into the crock. Also seasoned with 2 tbsp chopped onions, 1 tbsp parsley, and sprinkled each chicken breast with chili powder, then topped with cream of chicken soup. Served over mashed potatoes.

Not bad but it's missing something

Made it and everyone complimented it.

It wasn't either good or bad. I'm originally from Minnesota and a lot of food there can be rather bland. This would be an excellent recipe for them. I now live in Texas and food with a kick is the order of the day. I do have to say it was very easy to make. The chicken was pull apart tender.

No complaints from the picky eaters and no left overs. We used chicken thighs instead of breasts. We did as many of the commenters did and after the initial run of following the recipe as written, the next few times we added cream of mushroom, cream of chicken and some extra frozen veggies. This will be a weekly fare for the winter months. Thanks for the recipe

I make this all the time, I add garlic, lemon juice and use Cream Of Mushroom soup. I have put it over rice or just on a plate. Yummy!

I made this with only one exception.. I added onion to the crockpot. Absolutely tasteless. No one would eat it. Seriously bad!

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I used 3 HUGE chicken breasts & fresh minced garlic but followed the recipie on everything else. It smells great, and I think I'll put it over Rotini noodles and serve with mixed vegetables. Love this site and it's ideas.

Everyone loved this one (aside from a super picky toddler). I didn't have the cheddar soup so I used what I had one hand - 1 low sodium and 1 low fat cream of chicken of soups and shredded approx 1.5-2 cups marble cheddar. Approx one hour before finish I added a large can of corn. Will make this again