Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup dry white wine (or chicken broth for substitution)
- 1 packet ranch seasoning mix
- 1 packet onion soup mix
- 1 teaspoon garlic powder
Instructions
- Step 1: Place the chicken breasts in the bottom of your slow cooker.
- Step 2: In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, white wine (or additional broth), ranch seasoning mix, onion soup mix, and garlic powder until smooth.
- Step 3: Pour the soup mixture evenly over the chicken breasts in the slow cooker.
- Step 4: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir to combine the shredded chicken with the sauce. Serve over rice, pasta, mashed potatoes, or enjoy as is.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to thin the sauce.
- For a gourmet touch, serve the shredded chicken over creamy polenta or alongside roasted asparagus.
- To boost the flavor, use fresh herbs like thyme or rosemary in addition to the seasoning packets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American