Creamy Herbed Chicken Recipe
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 envelope garlic and herb pasta sauce mix
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley flakes
- Hot cooked fettuccine
- 1. Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine. Yield: 4 servings.
1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Creamy Herbed Chicken
"My husband liked this a lot. Said it had good flavor, and the chicken was very tender. I used the Knorr seasoning, and I didn't think it was too salty. This is a good, easy dinner, and I'll make it again!"
"Made it tonight. Chicken was very tender. I actually did not use the Knorr seasoning because I couldn't find it... so I used a little of the following: fresh chopped oregano, dried thyme, crushed rosemary, garlic powder and a little McCormick Montreal Chicken Seasoning...... and it had a great flavor - not overpowering and far from bland. I'm so glad I didn't use the Knorr seasoning since a lot of reviews says it made it too salty. I served it over buttered fettuccini noodles."
"My family loves this recipe!!"
"Ingredients on hand and a quick chicken crockpot recipe, but it was just so-so."
"Really easy to prep and throw in the crock pot and was very delicious. I used a homemade version of canned soup so I didn't get the saltiness that others did. I am looking forward to trying this again with some of the recipe changes/suggestions from the other reviewers!!!"
"I used low sodium Cream of Chicken soup and did add some saute onions other than that it was EXCELLENT!!! I am making it again tonight. I think you could add what ever seasoning you would like and it would be fantastic!"
"Too salty? Skip the sauce mix! Use regular cream of chicken, and reduce the milk to 3/4 cup. Stir in one tablespoon prepared pesto! Also, a pinch of poultry seasoning will omit the thyme. Must try topped with Parmesan cheese."
"Always looking for new chicken recipes and this one is really good. I added a little chopped onion and celery and it was even better!"
"I too, do a recipe similar to this. Using the cream of chicken soup is the main starter. I really love basil as a the main herb but any will do. Lemon juice and a can of milk, to clean out soup, make a thick wonderful sauce. My husband prefers potatoes, so I make instant mashed for a hurry up meal. You can also add mushrooms, brocolli, carrots, or any veggie you want and you have an 'all in one pan' meal quick!"
"Made several changes,now its to die for yummy. Used condensed golden mushroom soup, my own spice mix of chicken instant boullion powder, dried rosmary,thyme, parsley and garlic powder.Served over buttered egg noodles with bag of frozen peas mixed after cooking and grated fresh parm cheese. Oh yeah!"
"This recipe was fairly delicious, however I agree with other reviews which stated it was overly salty. If I make this recipe again, I will likely avoid the sauce mix and add herbs and spices on my own."
"It was ok. I substituted a different sauce mix since I couldn't find the garlic herb mix and added a teaspoon of rosemary. It still needed something else."
"This was so-so. I won't make again. :("
"My family really liked this recipe. I omitted the parsley and thyme and still thought it tasted great!"
"As the chicken was near completion, i found it to be bit too salty so i added a half pound of fresh mushroom to absorb the salt for the last half hour. I also added the zest of a lemon and its juice and stirred in some fresh flat leaf parsley right at the end. Yum!"
"i found this easy to make but very bland"
"Not bad, a little salty. Definitely use low-sodium products, it might be good with some parmesan cheese, as well."
"Restaurant quality! This smelled delicious as it cooked and tasted wonderful. I added only a little thyme (maybe 1/4 tsp.), and I would highly recommend using the low-sodium version of the canned soup; if I had used the regular version, it probably would have been way too salty for our tastes, but it was just great with those minor changes."
"I made this recipe a while back. It was awesome, and my entire family loved it. Making it again this week!"
"Okay, but not as good as I hoped. Even one teaspoon of thyme seemed overpowering, which surprised me! It's okay, but not too exciting!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.