Creamy Swiss Chicken In Slow Cooker

Creamy Swiss Chicken In Slow Cooker. A rich and creamy slow cooker chicken dish made with just 4 ingredients — boneless chicken, condensed cream of chicken soup, sour cream, and Swiss cheese — that cooks to tender perfection with a cheesy, indulgent sauce.

Servings: 4

Ingredients

2 pounds of boneless, skinless chicken breasts (approximately 4 medium sized pieces)
1 can (10.5-ounces) condensed cream of chicken soup.
1 cup sour cream
8 slices Swiss cheese (average of 6-8 ounces), and even more in case you want it extremely cheesy.

Creamy Swiss Chicken: Directions

Spray lightly the inside of a 4 to 6 quart slow cooker with nonstick cooking spray to make clean up easier.
Place chicken breasts in a single layer in the bottom of the slow cooker. When a couple overlaps a bit, it is alright but make them as flat as possible to allow them to cook uniformly and remain tender.
Add the condensed cream of chicken soup into a medium bowl with the sour cream and stir together until smooth and completely blended. this will be your white creamy sauce which becomes that rich white.
Creatively pour the mixture of soup and sour cream evenly over the chicken breasts and with a spatula or a spoon, spread mixture all over chicken so that not a single inch is left uncovered. You would want the chicken put in the creamy mixture that way it remains moist as it cooks.
Place the Swiss cheese slices in an evenly distributed layer on top of the creamy mix with a slight overlap of the cheese so that all the volume is blanketed. Herein lays what forms that heavy, sticky, pale yellow mantle of melt down cheese. In case you are a cheese lover, then slip in an extra slice or two in the middle.
Cook the chicken in the slow cooker with the lid on, 4-5 hours on LOW, or 2.5-3 hours on HIGH, until the chicken is fully cooked and extremely soft. The cheese on top is to be melted to the brim, shiny, and a bit of bubbles at the edges.
When that is done, take the lid carefully off of you to prevent steam. Should you wish the sauce a little more thick you may allow the chicken to rest on WARM 10-15 minutes with the lid ajar or, with a spoon, stir a little of the melted cheese and sauce together in the cooker itself to a gooey texture.
Put the chicken breasts directly out of the slow cooker, but be sure to ladle a lot of the creamy sauce and the melted Swiss cheese on each individual piece. The chicken must be soft enough to slice with a fork and the cheese strands stretchy and a white pool of rich and savory white sauce surrounding the chicken.

Variations & Tips

To please the finicky eater who is not hugely fond of Swiss, you can replace some of the cheese with mild provolone or mozzarella but leave at least two slices of cheese with the Swiss taste.
In case your family prefers a bit more of a spicy touch, sprinkle the chicken with the black pepper, onion powder, and garlic powder and then pour the sauce on (it does not alter the 4-ingredient foundation but it adds an optional flavor to the dish).
To make it a little lighter, light sour cream may be used and a 98 percent fat-free cream of chicken soup, but the sauce would be a bit thinner.
In case of very thick chicken breasts, you can cut them down the middle horizontally to allow them to cook more evenly and to absorb more of the creamy sauce.
To feed more people, add the cooked chicken directly into the slow cooker with two forks, and mix it into the sauce, and serve it over rice or noodles in a creamy chicken skillet.
The leftovers are also good in the microwave when they are reheated with a splash of milk or chicken stock to restore a silky and spoon able texture of the sauce.