5-Ingredient Crock Pot Sour Cream Chicken
5-Ingredient Sour Cream Chicken Breast Recipe
Prep Time
5 mins
Cook Time
5 hrs 30 mins
Total Time
5 hrs 35 mins
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
  • 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
Crockpot Directions:
  1. Lightly butter or oil the slow cooker insert.
  2. Use a large bowl to mix the soup, sour cream and ranch seasoning until well blended.
  3. Place the chicken breasts in the bottom of the slow cooker. Sprinkle with celery.
  4. Pour the soup mixture over the top.
  5. Cover and cook on low for 5 to 6 hours.
Freezer Directions:
  1. Dump the soup, sour cream and ranch seasoning into a 1 gallon zippable bag. Close and knead ingredients to mix.
  2. Open the bag and toss in the chicken breasts and diced celery.
  3. Lay flat, remove as much air as possible and label.
  4. Freeze for up to 6 weeks. Defrost in the refrigerator overnight before cooking.
Oven Directions:
  1. Preheat oven to 350 degrees.
  2. Place chicken in a 9x13 inch baking dish. Sprinkle with diced celery.
  3. In a large bowl combine the soup, sour cream and ranch seasoning.
  4. Mix together and pour over chicken; spread out evenly.
  5. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.
Recipe 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.