This is one of those old-school, grandma-style slow cooker chicken recipes that lives on a stained recipe card and somehow always turns out perfect. On busy workdays, I love that I can toss bone-in split chicken breasts and just four pantry ingredients into the slow cooker before I leave, then come home to tender, cozy, gravy-smothered chicken that tastes like Sunday dinner. It’s budget-friendly, uses real, simple ingredients, and is the kind of meal that gets requested again and again—especially by hungry husbands who love classic comfort food.
Serve the chicken with plenty of the slow-cooker juices spooned over mashed potatoes, buttered egg noodles, or steamed rice to soak up all that savory goodness. Add a simple veggie on the side—like roasted green beans, steamed broccoli, or a tossed salad—to round things out. Warm dinner rolls or crusty bread are perfect for mopping up the extra sauce, and if you want to keep it very grandma-style, finish the meal with something simple like sliced fruit or a brownie from a box mix.
5-Ingredient Slow Cooker Grandma’s Chicken (Bone-In Split Breasts)
Servings: 4
Ingredients
3 to 3 1/2 pounds bone-in split chicken breasts, skin on (about 3–4 pieces)
1 (10.5-ounce) can cream of chicken soup
1 (1-ounce) packet dry ranch seasoning mix
1/2 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into small pieces
Directions
Place the bone-in split chicken breasts in a single layer in the bottom of a 5- to 7-quart slow cooker, skin side up. The raw chicken should be pale pink with the skin still attached and just snugly covering the bottom of the crock.
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