Crockpot Smothered Chicken features seasoned chicken breasts cooked to tender perfection in a creamy mixture of cream of chicken soup, chicken broth, and more! Bell peppers add the perfect pop of color in this wholly comforting dinner.
Crockpot Smothered Chicken
Smothered chicken is one of my favorite comfort dinners ever. And when the crockpot basically cooks it for me? Even better! The key to success here is to boldly season the chicken first, then sear it (just enough to get it golden on the outside) before it cooks low and slow. The seasoning and searing creates the BEST flavor! The creamy mixture turns into gravy, so by the time you serve it with colorful bell peppers, it’s a flavorful, comforting dinner from top to bottom. I like to serve it over fluffy white rice to help soak up that gravy… I don’t want to ever waste a drop of it!
Enjoy more of my favorite crockpot chicken recipes like crockpot queso chicken chowder, crockpot cajun chicken, and crockpot chicken and rice!
How can I make the sauce thicker?
The sauce should thicken as it cooks. If you find that you’d like it even thicker before serving, simply remove the cooked chicken from the crockpot and set aside. In a separate bowl, whisk together some cornstarch and chicken broth (or water) to create a slurry. Mix that in and let the gravy cook on high with the lid off, stirring occasionally, until it’s thickened to your liking.
How to Make Crockpot Smothered Chicken
- Mix the seasonings together. Add the garlic powder, onion powder, Cajun seasoning, smoked paprika, salt, and pepper to a bowl and stir.
- Season the chicken. Pat the chicken dry and season all sides evenly with half of the seasoning mixture.
- Sear the chicken. Heat the oil in a large skillet over medium-high heat and sear the chicken for 2-3 minutes per side or until lightly browned.
- Whisk the wet ingredients. Whisk together the cream of chicken soup, chicken broth, and the remaining half of the seasoning in a crockpot.
- Add the chicken and veggies. Add the seared chicken to the crockpot and submerge it in the sauce, then spread the onions and bell peppers around on top.
- Slow cook. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Serve and enjoy! Serve the chicken over white rice, spoon the sauce and vegetables on top, then garnish with freshly minced parsley if desired before serving.
Storing
Let the chicken cool to room temperature before storing in an airtight container in the fridge for up to 4 days.
Ingredient Notes
- Seasonings – A blend of garlic powder, onion powder, no-salt Cajun seasoning, smoked paprika, salt and pepper is what you’ll need. If your cajun seasoning has salt, you may want to omit the additional sprinkle called for here.
- Chicken Breasts – You can use boneless, skinless chicken thighs instead if preferred.
- Oil – You’ll need a neutral oil, like vegetable or olive oil, just for searing the chicken.
- Condensed Cream of Chicken Soup – This is the thick, creamy base of the gravy!
- Chicken Broth – Low-sodium broth is always my go-to. I like to avoid excessive sodium when I can.
- Yellow Onion – A white onion also works well if preferred.
- Bell Peppers – Red and green bell peppers give you a great balance of fresh flavor and vibrant colors that stand out against the gravy. However, if all you have is yellow and/or orange peppers, that works too! If you want even more veggies in this recipe, mushrooms are a good choice.
Enjoy!
~Nichole
Crockpot Smothered Chicken
Ingredients
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp No-salt Cajun seasoning
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 1/2 Pounds Boneless, skinless chicken breasts
- 2 Tbsp Vegetable oil
- 2 10.5oz Cans Condensed cream of chicken soup
- 1 Cup Chicken broth
- 1 Large yellow onion thinly sliced
- 1 Large red bell pepper deseeded and thinly sliced
- 1 Large green bell pepper deseeded and thinly sliced
Instructions
- Add the garlic powder, onion powder, Cajun seasoning, smoked paprika, salt, and pepper to a small bowl and stir to combine.
- Pat the chicken breasts dry and season all sides evenly with half of the seasoning mixture.
- Heat the oil in a large skillet over medium-high heat and sear the chicken for 2-3 minutes per side or until lightly browned.
- Whisk together the cream of chicken soup, chicken broth, and remaining half of the seasoning in a 6–8-quart crockpot until smooth.
- Add the seared chicken to the crockpot and submerge it in the sauce, then spread the onions and bell peppers around on top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Serve the chicken over white rice, spoon the sauce and vegetables on top, then garnish with freshly minced parsley if desired before serving.
Notes
This crockpot smothered chicken can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
