Creamy Dill Chicken Slow Cooker. My husband’s Amish aunt shared her top secret for slow-cooking only 4 simple things all day long. The yummy buttery sauce and fresh green herbs make this soft chicken dinner vanish fast!
This easy slow cooker creamy dill chicken comes from my husband’s Amish aunt. She loves letting just a few basic items cook low and slow all day. You get super soft chicken in a thick, buttery, tangy cream sauce with bits of fresh dill. It’s a no-fuss meal for busy days that tastes special. Only four things needed, and the cooker does the hard work—great for busy families wanting cozy food fast.
How to Serve It
Scoop the creamy chicken over buttery noodles, mashed potatoes, or rice to soak up all the sauce. Add a fresh green veggie like steamed beans, peas, or cucumber salad to cut the richness. Warm rolls or bread are perfect for dipping in the buttery sauce. Try a light white wine like Sauvignon Blanc or Pinot Grigio with the herby cream.
Tender chicken thighs melt in your mouth after slow-cooking in a silky, tangy cream sauce bursting with fresh dill’s zingy flavor. Just four pantry staples transform into buttery comfort food. Hands-off prep yields a cozy family dinner over noodles or potatoes—rich, herby, and irresistibly simple for weeknights.
Ingredients
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2 1/2 to 3 pounds boneless, skinless chicken thighs (or breasts), trimmed
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1 (10.5-ounce) can condensed cream of chicken soup
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1 cup full-fat sour cream
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1/4 cup finely chopped fresh dill (plus extra for garnish)
Creamy Dill Chicken Slow Cooker: Directions
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Prep the cooker: Wipe a little oil or spray inside a 5- to 6-quart slow cooker so food won’t stick and cleaning is easy.
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Add chicken: Dry the chicken with paper towels. Put pieces in a single layer at the bottom. A little overlap is okay—don’t pile them high.
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Mix cream base: In a bowl, stir cream of chicken soup and sour cream until super smooth. This turns into a thick, creamy sauce while cooking.
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Mix in dill: Add chopped fresh dill to the cream mix and stir well. It gives a fresh, spring taste that cuts the creaminess.
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Pour over chicken: Spread the dill cream evenly on top of the chicken with a spoon. Don’t add water—the chicken makes its own juicy sauce.
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Cook low and slow: Put the lid on. Cook on LOW 6-8 hours or HIGH 3-4 hours until chicken shreds easy with a fork. Don’t peek much—it slows cooking.
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Stir and shred: Mix chicken into sauce. Leave chunky or shred with forks for softer bits, then stir back in.
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Taste and finish: Add a pinch of salt and pepper if needed. For extra shine like the aunt does, melt in 1-2 tablespoons butter. Top with more dill.
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Serve hot: Ladle chicken and sauce over noodles, potatoes, or rice. Add extra dill and a veggie side.