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If you’re looking for one of the easiest dinners imaginable, this 2-ingredient crock pot chicken is it.
Just chicken and cream of chicken soup come together in the slow cooker to create a creamy, comforting meal with almost no effort.
It’s the kind of simple, reliable recipe I’ve come to appreciate more and more over the years—especially on busy days when I don’t feel like overthinking dinner.
This WW-friendly version keeps things light while still delivering plenty of flavor, making it a go-to for easy weeknight meals.
And judging by how popular it’s become here on Simple Nourished Living, I’m not the only one who loves it. Try it and you’ll see why it was one of our most popular WW-friendly recipes of the year once again.
Table of Contents
- Why You’ll Love This 2-Ingredient Crock Pot Chicken
- The Simple Ingredients
- Calories and WW Points
- How to Make Slow Cooker Chicken with Cream of Chicken Soup
- Tips for Best Results
- Easy Variations (If You Want to Change It Up)
- Serving Suggestions
- Ways to Use Leftovers
- 2-Ingredient Crock Pot Chicken with Cream of Chicken Soup Recipe
- FAQs About Crock Pot Chicken with Cream of Chicken Soup
- More Easy 2-Ingredient Slow Cooker Chicken Recipes
- Want More Easy WW-Friendly Slow Cooker Recipes?
Why You’ll Love This 2-Ingredient Crock Pot Chicken
- Only 2 main ingredients
- Practically hands-off cooking
- Budget-friendly and pantry-based
- Creamy, comforting, and versatile
- WW-friendly and easy to lighten up
The Simple Ingredients
- Chicken – ???eless, skinless thighs or breasts. Use bone-in chicken if you prefer.
- Cream of chicken soup – Use 98% fat-free for a lighter option
Optional: salt, pepper, garlic powder, or any favorite seasonings
Calories and WW Points
According to my calculations, each serving has 235 calories when made with boneless, skinless chicken thighs and 185 calories when made with boneless, skinless chicken breasts.
WW Points: 1 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Slow Cooker Chicken with Cream of Chicken Soup
Step 1: Assemble and prep your ingredients.
Step 2: Season the chicken thighs with salt and pepper if desired. Place chicken in the slow cooker. (I used my 6-quart slow cooker (affiliate link) for this recipe.)
Step 3: Stir the cream of chicken soup and spread it over the chicken thighs. Cover and cook on LOW for 4 – 6 hours. or on HIGH for 2 to 3 hours.
The soup will thin out as the chicken releases moisture during cooking. My chicken was perfectly tender in 5 hours on LOW. The time will vary depending on both the size of your chicken pieces and the size of your
Tips for Best Results
- Thighs = more forgiving and less likely to dry out
- Don’t overcook breasts—check early if needed
- Use enough soup to fully coat the chicken for the best texture
- Cooking time will vary depending on your slow cooker and chicken size
Easy Variations (If You Want to Change It Up)
Even though this recipe shines in its simplicity, you can easily customize it:
Add Flavor
- Garlic powder, onion powder, paprika, thyme, or poultry seasoning
Add Veggies
- Carrots, onions, celery, or bell peppers
- Stir in frozen peas or mixed vegetables toward the end of slow cooking
Make It Tangy
- Add diced tomatoes or tomatoes with green chilies
Make It Heartier
Serve over rice, pasta, or potatoes to stretch the meal
Serving Suggestions
Over Rice: Serve the creamy chicken over a bed of steamed white or brown rice. The rice will absorb the delicious sauce, making each bite flavorful. You could also use cauliflower rice if you are watching your WW Points or carbs.
With Mashed Potatoes: Pair the creamy chicken with mashed potatoes for a comforting and hearty meal. The creamy sauce works perfectly as a gravy over the potatoes.
Over Pasta: Serve the chicken and sauce over cooked pasta, such as egg noodles, fettuccine, or penne, for a satisfying pasta dish.
On Bread, Toast or Biscuits: Spoon the creamy chicken over toasted bread or warm biscuits for a delicious open-faced sandwich.
With Steamed Vegetables: Add a side of steamed or roasted vegetables like broccoli, green beans, carrots, or peas for a balanced and nutritious meal. I love to steam vegetables in the microwave.
With a Side Salad: Serve the chicken alongside a fresh green salad with a light vinaigrette to add a refreshing contrast to the creamy main dish
Ways to Use Leftovers
Creamy Chicken Pot Pie Soup: Chop or shred the chicken and place it in a large saucepan. Stir in Chicken broth and/or milk and defrosted mixed vegetables to make a simple creamy soup. Cook over medium low heat, stirring often, until bubbly.
Creamed Chicken Stuffed Potatoes: Scoop out the insides of baked potatoes and fill them with the leftover creamy chicken. Top with cheese and broil until bubbly for a delicious twist on loaded potatoes.
Creamed Chicken and Biscuits: Serve the leftover creamy chicken over warm, fluffy biscuits for a comforting and satisfying meal. It’s like a deconstructed chicken pot pie!
Creamed Chicken and Rice Casserole: Mix the leftover creamy chicken with cooked rice and vegetables. Transfer to a baking dish, sprinkle with breadcrumbs and cheese, and bake at 350 degrees until heated through (30 – 40 minutes) and bubbly for a comforting casserole.
Creamed Chicken Stuffed Crepes: Fill homemade or store-bought crepes with the leftover creamy chicken mixture, roll up, and place in a baking dish. Top with cheese and bake until heated through for an elegant and delicious meal.
Creamy Spinach Chicken Casserole: Add frozen thawed and drained chopped spinach (about 1 cup), cauliflower rice (about 2 cups) and grated low fat cheese (about 1/2 cup) to the leftover creamy mixture. Place in a greased baking dish. Sprinkle a little more grated cheese on top and bake in a preheated 350 degree oven until heated through (30 – 40 minutes)
If you’ve made this Easy Slow Cooker Chicken with Cream of Mushroom Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
2-Ingredient Crock Pot Chicken with Cream of Chicken Soup
Equipment
- 6-Quart Slow Cooker (4-6-quart should work fine)
Ingredients
- 2-1/2 pounds boneless, skinless chicken thighs
- 2 (10.5 ounce) cans cream of chicken soup, (I used 98% fat free)
Instructions
- Season the chicken thighs with salt and pepper if desired. Place chicken in the slow cooker. (I used my 6-quart slow cooker (affiliate link) for this recipe but a 4-quart to 6-quart should work fine.)
- Stir the cream of chicken soup and spread it over the chicken thighs.
- Cover and cook on LOW for 4 – 6 hours. or on HIGH for 2 to 3 hours. My chicken was perfectly tender in 5 hours on LOW. The time will vary depending on both the size of your chicken pieces and the size of your slow cooker. Also some slow cookers cook "hotter" than others.
Notes
(Must be logged into WW on a smartphone or tablet.) I prefer to use boneless, skinless, chicken thighs in the slow cooker because they are more tender and flavorful. They are also less likely to get dry and overcooked. Breasts are fine. Just be careful not to overcook them or they can turn dry and stringy.
Variations and Substitutions
Herbs and Spices: Though I like the straightforward simplicity of this recipe. There are lots of things you could add such as granulated garlic, onion powder, dried onion flakes, sage, thyme, poultry seasoning, and paprika would all work well. Diced Tomatoes: Adding diced tomatoes or even a can of diced tomatoes with green chilies can add a bit of tanginess and depth to the dish. Chopped sun-dried tomatoes would also be nice. Vegetables: Toss in some veggies like diced carrots, celery, onions, and bell peppers for added nutrition and texture if you are feeling ambitious. Frozen Peas or Mixed Vegetables: Stir in some frozen peas/mixed vegetables towards the end of cooking for a pop of color and a touch of sweetness. Half Batch: You could cut this recipe in half using 1.25 – 1.5 pounds of chicken and 1 can of soup for 4 to 5 servings. You would want to use a 3 to 4 quart slow cooker for this amount to prevent it from cooking too fast.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs About Crock Pot Chicken with Cream of Chicken Soup
Can I use frozen chicken?
For best results and food safety, thaw chicken before adding it to the slow cooker.
Can I use cream of mushroom soup instead?
Yes, it works just as well and gives a slightly different flavor.
Why is my sauce thin?
The chicken releases moisture as it cooks. If you want it thicker, remove the lid for the last 30 minutes or stir in a slurry.
Can I make a smaller batch?
Yes—use about 1–1.5 pounds of chicken and 1 can of soup in a smaller slow cooker.
More Easy 2-Ingredient Slow Cooker Chicken Recipes
If you love simple recipes like this, here are a few more to try:
- 2-Ingredient Slow Cooker BBQ Chicken – just chicken + your favorite BBQ sauce
- 2-Ingredient CrockPot Salsa Chicken – chicken + a jar of salsa
- Teriyaki Chicken – chicken + bottled teriyaki sauce
- 2-Ingredient CrockPot Chicken & Marinara – chicken + pasta sauce
- French Onion Chicken – chicken + French onion soup
- Italian Dressing Chicken – chicken + bottled dressing
Want More Easy WW-Friendly Slow Cooker Recipes?
If you love simple, comforting meals like this, you’ll find plenty more in my Ulthttps://simple-nourished-living.com/ebooks/slow-cook-yourself-slim-ultimate-book-bundle-weight-watcher-friendly/imate eCookbook Bundle—filled with easy, family-tested recipes designed to make healthy eating feel doable.
I made this with cream of mushroom soup and added a 4 oz can of mushrooms and served with st÷amen broccoli and cauliflower rice. It was delicious and will make it again.
At the risk of sounding not smart, do you put water in the soup (per directions on the can) or just the soup itself? Thanks.
Just the soup without water. The liquid from the chicken will release during cooking and thin it out to a gravy consistency. Hope this helps. ~Martha
I’ve made this recipe twice (half batch each time), the first time with cream of chicken soup and I added a bag of mixed vegetables and I think rice (?). It was pretty darn good!
2nd time I made with French onion soup and two pieces of toasted sourdough bread with fake butter and parmesan cheese. Meh, was better the first time. (But as I am on a clean out my kitchen kick, this recipe has helped me use food I had already paid for so that’s good!)
Excellent! Easy, affordable, versatile, delicious, creamy comfort food. I used poultry seasoning, added peas & carrots and served over egg noodles. Next time, will use your other suggestion of going sun-dried tomato route. Thank you.
Hi MJ, So happy it worked for you! Thanks for taking the time to let us know 🙂 ~Martha
Martha
In the half batch of the recipe Chicken with Cream of Chicken Soup, shouldn’t’ the amount of chicken be 1.5 POUNDS of chicken? I check your recipes every day and use many of them. Thanks.
Hi Charlene,
Yes, pounds is what I intended! Thanks so much for letting me know. I’ve corrected the mistake. ~Martha
Very good and tasty!