This 4-Ingredient Amish Chicken and Carrots Slow Cooker recipe is an easy, comforting dinner made with tender chicken, sweet carrots, creamy soup, and savory onion seasoning. Everything cooks together slowly, allowing the chicken and carrots to soak up the rich sauce with very little hands-on preparation. It’s an ideal meal for busy weeknights when you want something warm and homemade without spending hours in the kitchen.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb. carrots, peeled and cut into chunks
- 1 can condensed cream of chicken soup
- 1 package dry onion soup mix
Instructions
- Prepare the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker. Arrange the chicken breasts in a single layer on the bottom.
- Add the Carrots: Place the carrot chunks around and over the chicken.
- Make the Sauce: In a small bowl, combine the condensed cream of chicken soup and dry onion soup mix. Stir until smooth and well blended.
- Add the Sauce: Spread the creamy mixture evenly over the chicken and carrots.
- Cook: Cover and cook on LOW for 5–6 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Carefully remove the chicken and let it rest for about 5 minutes. Gently stir the carrots and creamy sauce in the slow cooker.
- Serve: Place the chicken and carrots on plates and spoon plenty of the savory creamy sauce over the top.
For variations, you can substitute boneless, skinless chicken thighs, add baby potatoes, or use cream of mushroom soup for a deeper flavor. Fresh parsley or thyme can also brighten the finished dish.
Serve it over mashed potatoes or buttered egg noodles so they can soak up the creamy sauce. Store leftovers in an airtight container in the refrigerator and reheat gently with a splash of chicken broth if the sauce becomes too thick.
