Creamy Slow Cooker Chicken with Chickpeas
This Creamy Slow Cooker Chicken with Chickpeas has 6 main ingredients and cooks itself. Filling, gluten-free and delicious, this recipe is perfect for cooler weather and schedules full of hockey practices, play dates and birthday parties. Phew!
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Servings: 6 cups
Equipment
- Slow cooker
Ingredients
- 2 large chicken breasts
- 1 pkg low sodium taco seasoning
- 1 can cream of mushroom soup low sodium
- 1 650ml jar salsa
- 1 x 540 ml chickpeas rinsed, drained
- ¼ cup light sour cream
- ⅓ cup cilantro
Instructions
- Place chicken breasts in slow cooker. Sprinkle the chicken breasts with the taco seasoning
- Add the mushroom soup (straight from the can, non-diluted), salsa, and chickpeas to the slow cooker. Stir to combine.
- Cook on high for about 3.5 hours or low for 4.5 hours (will vary depending on your slow cooker.) After ~3 hours, shred the chicken with 2 forks.
- Stir in the sour cream. Cook for another 30 minutes. Once cooked and heated through, turn slow cooker to keep warm until serving (or serve right away with the next step.)
- Stir in cilantro and serve. Options for serving: over brown rice, wrapped up in a gluten-free corn tortilla or you can eat it on it's own as is
Notes
You also use frozen chicken breasts. Just be sure to adjust the cooking time and temperature to accommodate to frozen chicken.