Simply Tasty Chicken

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Prep Time 15 mins
Cook Time 8 hrs
Temp Low
Yield Serves 8-10

Desperate times call for...CROCKIN'! When my kitchen was in shambles after getting the urge to paint my cabinets, I crocked up this meal for the Sparks family when they came to give us a hand! Simple, minimal dirty dishes, and TONS of food kept us sane and our bellies full while my kitchen was at its lowest point. Nothing like good food, friends and a DIY to keep things interesting! We decided it was just too yummy to keep to ourselves- hope y'all enjoy as much as we did!

Here is the Sweet Green Bean recipe we cooked too.
Sweet Green Beans
These green beans will have everyone coming back for seconds. Not only are they great for pairing with any main meal, but your kids will think they are eating candy. Perfect for entertaining or a potluck dinner.

1 (28 ounce) package of frozen cut green beans (you may use fresh if you prefer)
1/4 cup of brown sugar
1 tablespoon garlic powder or minced fresh garlic
1 tablespoon onion powder

Directions:
Place green beans in a 6 or 7 quart slow cooker. Top with remaining ingredients and thoroughly combine. Cook on LOW for 3-4 hours. Makes approximately 8-10 servings.

Ingredients

  • 12 Ounces Queso Blanco Velveeta Cheese
  • 1 (26-32 ounce) Jar Traditional or Original Marinara
  • 1 Can Cream of Mushroom Roasted Garlic Soup
  • 1 Teaspoon Oregano
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Parsley Flakes
  • 6-8 boneless, skinless chicken breasts
  • 1 Package Your favorite pasta

Directions

  1. Step One

    In a 6 or 7 quart slow cooker combine the first 7 ingredients & mix well.

  2. Step Two

    Place chicken breasts into the sauce mixture. Cover & cook on LOW for 8 hours or HIGH for 4-6. You may use frozen chicken breasts and cook on LOW for 8-10 hours.

  3. Step Three

    Prepare pasta according to package directions and serve with chicken mixture.

Crockin' Reviews Add Review
  1. Melissa

    Melissa

    I forgot to add that I doubled the amount of Queso Blanco, marinara and Cream of Mushroom Roasted Garlic soup with 6 chicken breasts. Then I shredded the chicken after it cooked, and mixed it back into the crock and served it over mezzi rigatoni. SO GOOD!!!

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  2. Melissa

    Melissa

    This was a total hit with my family!!! It reminds me of a cheesy blush sauce with chicken. Very good! Thanks for the great recipe! It’s definitely a keeper :)

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  3. Esther

    Hi y’all. This was a total hit. Even my picky eater, who is 5, said, “Mom, this is the bomb!” I actually used just regular nacho cheese that I buy at the .99 cent store for you guessed it, .99 cents. Believe it or not, the 1st ingredient is cheese whey. I also didn’t have a “roasted garlic cream of mushroom,” so you guessed it, I just added 2 cloves of garlic. Anyways, I shredded my chicken in chunks and added the noodles to the crock pot at the end. We ate it out of a bowl. I didn’t have a 2nd crock pot so I just made the green beans in a pan, sauteed them then added the rest of the ingredients towards the end. I added a little bit of water and let them simmer for a bit. They tasted good to me. Thanks girls for another hit.

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  4. peggy

    It was a good meal but my picky eaters like it but they did’t love it .but I thought it was a good meal and easy to put together .

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  5. Miranda E.

    It was YUMMY! I cooked it an extra hr since it went in frozen & chicken was falling apart. I’ll definitely do it again as a freezer meal but will add velvetta day I crock it. Thanks for the yummy recipes!!

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  6. Crockin Girls

    Crockin Girls

    Let us know how it turns out. You may need to add the Velveeta to your slow cooker when you add the rest of your frozen meal.

  7. Miranda E.

    I had the bright idea that this would be a great meal to put together & freeze. Rethinking this as its in crockpot – not sure velvetta is freezable! Verdict is still out until it finishes cooking.

  8. Elizabeth

    This was hit with my family. All 4 kids loved this and not only that, they all asked for seconds!
    Again the crockingirls have supplied our family with yet another hit…both the chicken and the green beans.

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  9. Hannah W.

    This was really good and very simple! I dont like mushrooms, so I used Campbell’s soup cream of chicken with herb (it was a special blend, not just regular cream of chicken).

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  10. Shannon

    Made this last week and it was so good I’m making it again tomorrow! I didn’t have Velveeta in my area either so I used the new Philadelphia Cooking Creme: Italian Cheese and Herb and it worked so well! I didn’t add the garlic and onion since the cooking creme has spice in it, but we love oregano so I added a little extra of that. Thanks for this great recipe!

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  11. minermanswife

    OH how I know about redoing your kitchen and remodeling..I just lost half of my cabinet space because we are adding a bedroom, bath, and closet..and are getting ready to do the kitchen! I have a mess! but it okay! going to try this recipe on my meal plan this week!

  12. Crockin Girls

    Crockin Girls

    The velveeta melts creamier than monterrey jack. I don’t think you’ll get the same result, but cheese is cheese! Let us know if you try it!

  13. Amy P.

    Going to try this tonight…none of the velveeta in my area…could you use monteray jack or would the regular velveeta be the best?
    Thanks

  14. Charlotte G.

    Charlotte G.

    This recipe was quick and easy. It tasted pretty good and made enough to feed a small army!

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  15. Jill

    Jill

    Hi ladies. Thanks for your nice response.

    We haven’t eaten this yet because my neighbors came by and wanted to take us to dinner (they flew in from Canada to say goodbye to us as we are moving back to Los Angeles in a few days) and I told them I already had dinner cooking and would just add in more ingredients (I made the full sauce recipe and just used half and put the other half in the fridge for another time). I had to defrost more chicken however as I did not want to add it frozen with the thawed chicken which had been cooking for an hour already. We are bringing this dish and the green bean dish over in about 15 minutes. BUT, big but here, I did taste the chicken and the beans and both are totally delicious. I removed the chicken, shredded it, and put it back in the slow cooker and it is in the “Buffet” mode.

    The only thing I regret doing is adding salt. About half way through I tasted the sauce and thought it needed salt, wrong! My husband adds salt to everything before tasting (one of those grrrrr) so he will think it is just right. It is too salty for my taste, but that is my fault.

    For the beans, I used fresh, so since liquid is needed, I added a little chicken broth to the crock-pot and added all your ingredient plus fresh garlic, a little olive oil and a little agave nectar. I have just dumped off some of the liquid and the garlic looks like it is sticking to the beans. They have just the right crunch.

    The cream of mushroom did add a nice value to this and I am starting to understand the appeal.

    I am so hungry and cannot wait to eat. Ooooooh, just got the call to come over as I am writing this, so we are off.

    Thanks, this is going to be a fantastic dinner and definitely a keeper.

  16. Crockin Girls

    Crockin Girls

    Thanks for your well though out comment and question. We do use cream of mushroom a lot. It brings a thickness to the dish as well as a good taste…but not one that overpowers the overall taste of the recipe. You can also make your own. We have a recipe for cream of chicken that would be a good base for about anything: mushroom, celery, onion, etc. http://crockingirls.com/recipes/cream-of-chicken-soup-2/

    Would love to know what you think about the finished product. I bet your spaghetti sauce would be an excellent addition.

  17. Jill

    Jill

    Good morning. I have your Simply Tasty Chicken cooking in my slow cooker now. After putting in all the ingredients, it occurred to me that since I usually make my own spaghetti sauce, I should have just added my spaghetti sauce ingredients to the slow cooker instead of using a jarred sauce! Oy. Next time.

    I did have frozen homemade pizza sauce (I cook large batches and then freeze in ice cube trays and then bag for later use) (I make the world’s best pizza sauce by the way) and added some of that and a little red wine. :) I also used the 98% fat free cream of mushroom soup (couldn’t find the roasted) and added minced garlic.

    I love that many of your recipes give me a base and an idea to make delicious meals.

    Question – you use cream of mushroom soup frequently and I am curious as to why and how that has come about. For instance, have you tried recipes without it and felt it needed some sort of creamy boost, do you just love the soup, etc.? This is an ingredient I would never have thought to use in this particular dish and am not sure what it brings to it, but will find out tonight.

    I haven’t yet decided to serve it with pasta or with Spaetzle, which I love to make. Hmmm, something to ponder for the next few hours. :)

    Thanks for your time.

  18. Richelle

    Thank you, Ladies! I can’t wait to try it!

  19. Crockin Girls

    Crockin Girls

    You can just as easily use regular Velveeta. The queso blanco is a new item and we try to use it every chance we get.

  20. Richelle

    I can’t find the queso blanco Velveeta in my area. What can I use as a substitue?

  21. Crockin Girls

    Crockin Girls

    So sorry this did not turn out like you had hoped. Not sure why the cheese turned into burnt cheese cubes. That is no bueno.

  22. Vicki

    New family favorite! I’m going to have to try Jean’s ziti recipe!

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  23. Kim

    Not sure how I messed this up, but my queso didn’t melt. Instead they turned into yucky burnt cubes with the texture of tofu. I had to dig them all out before I could serve the chicken and then everyone was pretty underwhelmed with the dish. I’m sure the error was on me but I can’t figure it out, I was so excited to try this one!

  24. Tammy

    Delicious

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  25. Tammy

    I’m making this for dinner tonight. My house smells amazing.

  26. Crockin Girls

    Crockin Girls

    Angela, you can find the liners on the aisle with baggies, aluminum foil, oven bags, etc. It’s on the bottom shelf at our Walmart. You shouldn’t have to adjust the crockin’ time when using the liners.

    MRB, sorry for the confusion. We’ll get that fixed. I just used what I had left in my fridge and that was 12oz of the queso blanco cheese! Lol! You could still use the entire block…more cheese = more yumminess!!!!

  27. Vicki

    I have it in the crockpot right now and it smells wonderful!

  28. Angela

    This looks wonderful. How does it turn out without a liner? I can never find them to buy. Should I adjust the cook time?

  29. MRB

    Karyn: I didn’t shred the chicken before serving, although it was starting to come apart. I think you could serve it either way (shredded or not shredded).

    I thought this recipe was okay, but my family loved it, so I gave it 5 stars. My husband wants me to make it again.

    Question: Do you use the whole package of queso blanco? The recipe says “1 12-ounce package.” The package is 16 ounces. So do you put in only 12 ounces of cheese or the whole 16? I used only 12 ounces. It came out okay but I wondered if I was supposed to put in the whole package.

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  30. Jen H.

    The chicken was a hit with my family! I had the leftovers for lunch today and I think it tasted even better day 2! Getting my moneys worth out of the blanco cheese cuz I was a fan of the meaty mac n cheese! cant wait to try beans!!!!!!

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  31. Crockin Girls

    Crockin Girls

    You go, Jean! That’s a great idea for a yummy “makeover meal”. No leftovers here :) Happy Crockin’, Y’all!

  32. Jean

    This was really good! I had about 3-4 cups extra so the next night I turned it into Mexican baked ziti by adding one jar of pace salsa and some pasta water, layering it with cheesy goodness. That was super yummy!

  33. Amy W.

    This could be called Chicken Parmesan in the crockpot. It was very good. Used a little more spaghetti sauce since one typical 23 oz jar didn’t seem to be enough. I also shredded the chicken at the end. Two jars was too much though. The green beans were great too.

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  34. Nancy U.

    We have loved several of your recipes and this one is the BEST yet!! Wow! Easy to put together, the chicken was very moist and the sauce is heavenly. My young adult sons asked if this could be a regular. That’s high praise!

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  35. pjop

    I put this on to cook while I went off to work. I got a text from my daughter when she got home from school saying, “OMG, this chicken is sooooo good!” I didn’t get home until several hours later so I was worried about it being overcooked, even with the crock in warm mode, but this turned out perfect. The chicken was moist and so flavorful! It’S a definite keeper! I love the crock and am always looking for new recipes and was so happy when a friend told me about you girls. Thank you so much and keep it up!

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  36. Nicole N.

    ps- I wish I wouldn’t have rated this and could delete it because it probably was just something I messed up and NOT the recipe. I’m a huge fan of your website and ALL you do.

  37. Nicole N.

    This was my first crock pot fail. I cooked it on 10 hours on low because the chicken was frozen but the sides burned up pretty bad. I didn’t have a liner, just sprayed it with olive oil non-stick spray. Still not sure what I did wrong but it’s all going in the trash. I’ve loved everything else from this site though!

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  38. Joni

    going to try both of these!

  39. The Simply Tasty Chicken is in the crock right now and it smells so yummy!!! Can’t wait to dig in!!!

  40. Christine

    Did you use the liner for easy cleanup?

  41. Karyn

    Does the chicken get shredded before serving?

  42. Michelle S.

    Michelle S.

    I am totally making this next week!! Thanks girls!!

  43. Crockin Girls

    Crockin Girls

    Time to get crockin’ girl! :)

  44. Jacquita

    Cannot wait to make both of these. They look so yummy.

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