Dried Chipped Beef Chicken Breasts (Slow Cooker)


Slow Cooker

6 skin-on chicken breasts
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 can cream of mushroom soup
2 cups sour cream
4 cups chicken broth
1 jar(6 ounce) dried chipped beef—diced

  1. Place black pepper, garlic powder, ginger, soup, sour cream, broth and dried beef in slow cooker. Mix thoroughly. Add breasts and coat thoroughly.
  2. Cover and cook on low 6 – 8 hours until done. Internal temperature should be at least 165°. Resist removing lid too often. Slow cooking requires internal heat and condensation.
  3. Platter breasts, wrap with foil and seal tightly until ready to serve.

Enjoy this recipe? Find more and learn about our “Play With Your Food” approach in “Only Chicken Breasts: Tastes Like (Great) Chicken!”

chicken recipe book Dried Chipped Beef Chicken Breasts (Slow Cooker)