5-Ingredient Sour Cream Chicken Breast Recipe
These crockpot sour cream chicken breasts are not only tasty...they are easy too! Prep time is less than 5 minutes. And it's freezer friendly as well.
Servings: 6 servings
Ingredients
- 6 skinless boneless chicken breast halves
- 1 10.75 ounce can condensed cream of celery soup
- 1 16 ounce container sour cream
- 2-4 tablespoons ranch seasoning
- 4 ribs of celery washed and diced
Instructions
Crockpot Directions:
- Lightly butter or oil the slow cooker insert.
- Use a large bowl to mix the soup, sour cream and ranch seasoning until well blended.
- Place the chicken breasts in the bottom of the slow cooker. Sprinkle with celery.
- Pour the soup mixture over the top.
- Cover and cook on low for 5 to 6 hours.
Freezer Directions:
- Dump the soup, sour cream and ranch seasoning into a 1 gallon zippable bag. Close and knead ingredients to mix.
- Open the bag and toss in the chicken breasts and diced celery.
- Lay flat, remove as much air as possible and label.
- Freeze for up to 6 weeks. Defrost in the refrigerator overnight before cooking.
Oven Directions:
- Preheat oven to 350 degrees.
- Place chicken in a 9x13 inch baking dish. Sprinkle with diced celery.
- In a large bowl combine the soup, sour cream and ranch seasoning.
- Mix together and pour over chicken; spread out evenly.
- Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
Notes
Freezer Meal Note: Sometimes the sour cream will start separating from the soup mixture when this is defrosting. Don't worry! Just whisk it together right in the crockpot.