Description
Effortless slow-cooked comfort with tender shredded chicken in a savory-sweet soy sauce and cream of chicken soup blend.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 can (10.5 oz) cream of chicken soup
- Salt and pepper to taste
- 2 tsp Italian seasoning
- 2 tbsp unsalted butter
- Fresh parsley (optional)
Instructions
- Place the chicken breasts in the bottom of the crock pot in a single layer. Season lightly with salt and pepper.
- Sprinkle the minced garlic, packed light brown sugar, and Italian seasoning evenly over the chicken.
- In a bowl, whisk together the low-sodium soy sauce and the cream of chicken soup until smooth and fully combined.
- Pour the soy-soup mixture over the seasoned chicken, making sure the sauce covers the pieces. Dot the top with the unsalted butter.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken to a cutting board or leave in the crock pot, then shred with two forks. Stir the shredded chicken into the sauce so it soaks up the juices.
- Serve hot over rice, pasta, or in sandwich rolls; garnish with fresh parsley if desired.
Notes
For variation, use cream of mushroom soup instead of cream of chicken or substitute tamari for gluten-free needs.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg