Ingredients

The following ingredients have 4 Servings
  • 3 Pounds Boneless Skinless Chicken Breasts
  • 21 Ounces Canned Cream Of Chicken Soup
  • 16 Ounces Sour Cream
  • 1 Medium Yellow Onion (Diced)
  • 1 1/2 Cups Shredded Cheddar Cheese
  • 1/2 Teaspoon Garlic Salt
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 4 Small Yellow Summer Squash (Sliced)
  • 1 Cup Bread Crumbs (Or Crushed Pork Rinds If On A Gluten Free Or Low Carb Diet)
  • Dried Parsley (As A Garnish (Optional))
  • Ground Paprika (As A Garnish (Optional))

Instruction

  • Place chicken breasts in a 6 quart or larger slow cooker.
  • In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion, cheddar cheese, garlic salt, and pepper.
  • Add the sliced summer squash to the bowl and fold into the sauce, making sure all of the squash is covered.
  • Pour the mixture over the chicken in the slow cooker.
  • Sprinkle the bread crumbs evenly over the top of everything in the slow cooker.
  • Cover and cook on LOW for 8 hours or HIGH for 4 hours or until an instant read meat thermometer registers 165° F (74° C).
  • Serve chicken and squash with the sauce over hot cooked rice or pasta, garnishing with parsley and paprika if desired.