Ingredients

The following ingredients have 8 Servings
  • 1 lb Chicken tenderloins or boneless chicken breast
  • 1 Family sized can of Cream of Chicken Soup
  • 1 cup water or broth (Optional in crock-pot version but not optional in Instant Pot Creamy Chicken version.)
  • 2/3 cup of sour cream
  • 1 tablespoon minced garlic
  • 1/2 cup shredded sharp cheddar cheese
  • Assorted vegetables (for convenience I used a prepackaged bag with carrots, broccoli and cauliflower)
  • salt and pepper to taste
  • 1 tbsp onion powder
  • 12 oz. egg noodles for a side

Instruction

  • Combine in a crockpot cream of chicken soup, water,  sour cream, minced garlic, cheese and salt and pepper.
  • Add chicken into sauce mixture, make certain to cover chicken with sauce.
  • Cover and turn crock pot on low. Cooking times will depend on how thick chicken is. Because I used chicken tenderloins which are thinner, chicken was done after 4 1/2 hours. If using a thicker chicken breast, continue in the crock pot until fully cooked.
  • Add the vegetables on top of sauce and then add salt, pepper, and onion powder to taste to the vegetables.
  • Before you are ready to serve, prepare egg noodle according to directions on bag.
  • Stir sauce in crock pot prior to serving.
  • Serve over egg noodles.
  • Enjoy.