Creamy Chicken and Carrots Recipe
Creamy Chicken and Carrots Recipe photo by Taste of Home

Creamy Chicken and Carrots Recipe

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4.5 6 11
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Mushroom soup makes a creamy gravy for this tender chicken. “You can also make this with other vegetables, or serve it over thick-sliced potatoes instead of rice,” suggests Valma O’Neill of Utica, Michigan.
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 4 hours
MAKES: 2 servings


  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 pound fresh baby carrots, cut in half lengthwise
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked rice, optional

Nutritional Facts

1 serving (prepared with reduced-sodium soup and 1 cup sliced fresh mushrooms; calculated without rice) equals 320 calories, 8 g fat (2 g saturated fat), 106 mg cholesterol, 713 mg sodium, 23 g carbohydrate, 2 g fiber, 37 g protein.


  1. Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired. Yield: 2 servings.
Originally published as Creamy Chicken and Carrots in Cooking for 2 Winter 2006, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 12, 2015

"So easy and delicious!"

Reviewed Mar. 21, 2014

"This was an easy meal and my husband and I both really liked this. Very easy to prepare. I garnished it with sliced green onions before serving over rice. I will add this to my regular recipe rotation. Thank You"

Reviewed Dec. 4, 2012

"Quick, easy, flavorful. I have experimented with adding all/some broccoli, cauliflower, and winter squash. This has become one of my staple recipies"

Reviewed Aug. 21, 2012

"It was very quick and easy to throw in the crockpot when I got home from work at 12:45. Dinner was ready at 5. I used broccoli instead of the carrots."

Reviewed Oct. 30, 2010

"Another great recipe I've had cooking while we were on the road in our RV."

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