October 2, 2012

slow cooker chicken & green bean casserole

Here is fair warning: this is not a healthy recipe. I rarely used condensed soup while cooking, if ever. But I found two lonely cans in the back of my pantry that needed to be used, so I went for it. I'm sure I'll try to recreate this recipe without using condensed soup eventually. But until then, I had to share this.

Because it's good. So good.

Slow Cooker Chicken & Green Bean Casserole
serves 4

1 1/2-2 lbs. chicken breasts, cut into bite size pieces
1 can of reduced sodium condensed cream of chicken soup
1 can of condensed cream of mushroom soup
1/3 cup reduced sodium soy sauce
1/3 tsp. garlic powder
1/3 tsp. onion powder
salt & pepper to taste
1 can of fried onions
frozen green beans
2 cups rice, cooked separately

Spray or coat your slow cooker with olive oil to prevent sticking. Place chicken in bottom. Sprinkle a layer of fried onions over the chicken.

In a separate bowl, whisk together both cans of soups, soy sauce and spices. Pour over chicken and onions. Repeat with another layer of fried onions. Cook on high for 4 hours, low for 6-8. An hour or so before serving, pour frozen green beans on top.

Serve over rice, with fried onions on top.

This is comfort food done right, for sure. I may have eaten the rest of it for lunch today.

The baby wanted it.



  1. oh snap! with fried onions... this is genius!

  2. It sounds and looks divine. It's good about the low sodium and I am sure we could find No MSG cans!

    thanks for sharing I need to make this, my fam would love it!

  3. Oh man, this looks delish! Definitely making it. Sometimes you just need comfort food, condensed soup or not.

  4. This was so comforting and good when I made it last time. Making it again tonight for the first snow of the year! :)


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