Why This Recipe Is a Weeknight Hero
Before we dive into the method, here is why this cream of celery chicken will become a family favorite.
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Only 4 ingredients. Chicken, soup, soup mix, sour cream.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does all the work.
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Built-in sauce. The soups and sour cream create a rich, creamy gravy.
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Crowd-pleasing. Mild, creamy, and comforting.
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Budget-friendly. Chicken breasts and canned soup are inexpensive.
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Versatile. Serve over rice, noodles, or mashed potatoes.
Ingredients
Servings: 4
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4 boneless, skinless chicken breasts
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2 cans (10.5 ounces each) cream of celery soup
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1 packet dry onion soup mix (about 1 ounce)
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1/2 cup sour cream
Ingredient Notes
Boneless, skinless chicken breasts: Use 4 chicken breasts of similar size so they cook evenly. If your chicken breasts are very thick, cut them in half horizontally to create thinner cutlets. Chicken thighs can be substituted for a juicier result.
Cream of celery soup: Use the standard 10.5-ounce cans. Do not add water. The condensed soup is meant to be used as is. Cream of chicken or cream of mushroom soup can be substituted.
Dry onion soup mix: One standard packet is about 1 ounce. Do not prepare the soup according to package directions. Use the dry mix directly. The onion soup mix adds salt, dried onion, and savory umami flavors.
Sour cream: Full-fat sour cream creates the richest, creamiest sauce. Reduced-fat sour cream will work but the sauce will be thinner. Add the sour cream at the beginning. It will not curdle in the slow cooker.
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin film of oil. Arrange the chicken breasts in an even layer in the bottom.
Step 2: Make the Sauce
In a medium bowl, stir together the cream of celery soup, dry onion soup mix, and sour cream until smooth and well combined.
Step 3: Add the Sauce
Spoon the sauce evenly over the chicken. Cover the pieces as completely as possible.
Step 4: Slow Cook
Cover and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours. The chicken is ready when it is fully cooked and very tender. The internal temperature should reach 165°F (74°C) in the thickest part.
Step 5: Serve
Serve the chicken hot with plenty of sauce spooned over the top. If desired, shred or slice the chicken slightly before serving for easier portioning.
How to Serve Cream of Celery Chicken
This creamy, savory chicken is delicious on its own, but the right sides make it a complete meal.
Over Mashed Potatoes: The creamy sauce is perfect over mashed potatoes.
Over Rice: White rice or jasmine rice absorbs the sauce beautifully.
Over Egg Noodles: Wide egg noodles catch the sauce perfectly.
With Roasted Vegetables: Roasted green beans, broccoli, or carrots add color and balance.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Crusty Bread: A loaf of crusty bread is perfect for sopping up extra sauce.
Variations & Tips
Make It With Cream of Chicken Soup: Substitute cream of chicken soup for the cream of celery.
Make It With Cream of Mushroom Soup: Use cream of mushroom soup for an earthy flavor.
Make It With Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts. Thighs are more forgiving and stay juicier.
Make It With Garlic: Add 1 teaspoon of garlic powder to the sauce mixture.
Make It With Herbs: Add 1 teaspoon of dried thyme or parsley to the sauce.
Make It With Vegetables: Add 1 cup of sliced mushrooms or diced celery to the slow cooker.
Make It With Cheese: Stir in 1/2 cup of shredded cheddar cheese during the last 30 minutes of cooking.
Make It Gluten-Free: Use gluten-free cream of celery soup and gluten-free onion soup mix.
Make It in the Oven: Preheat oven to 350°F (175°C). Layer ingredients in a 9×13-inch baking dish. Cover with foil and bake for 35 to 45 minutes.
Pro Tips for Absolute Success
Do not add water to the soup. The condensed soup is meant to be used as is.
Use low-sodium soups if you prefer. Regular soups can make the dish salty.
Do not lift the lid during cooking. Each time you remove the lid, heat escapes and you add 15 to 20 minutes to the cook time.
Check the chicken temperature. Chicken breasts can go from perfectly cooked to dry in minutes. Use a meat thermometer.
Shred the chicken for a different texture. Use two forks to shred the chicken directly in the slow cooker.
Frequently Asked Questions
Can I use frozen chicken?
Yes. Add 1 to 2 hours to the cook time on LOW. Do not thaw the chicken first.
Can I use bone-in chicken?
Yes. Bone-in chicken breasts or thighs work well. Add 30 to 60 minutes to the cook time.
Can I cook this on high instead of low?
Yes. Cook on HIGH for 2 1/2 to 3 1/2 hours. However, LOW is preferred for more tender chicken.
Can I double this recipe?
Only if your slow cooker is at least 7 quarts. Do not fill more than two-thirds full.
Can I freeze the leftovers?
Yes. Place the chicken and sauce in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
Why is my sauce too thin?
The chicken released more moisture than expected. Let the dish rest for 10 to 15 minutes. The sauce will thicken as it cools.
Why is my sauce too thick?
Stir in warm chicken broth or milk, one tablespoon at a time.
Can I add vegetables to the slow cooker?
Yes. Add sliced mushrooms, celery, or carrots during the last hour of cooking.
Can I use a different sour cream?
Full-fat sour cream is recommended. Low-fat sour cream will work but the sauce will be thinner.
The Beauty of Simple Ingredients
There is something honest about a dish that does not try to be anything other than what it is. This cream of celery chicken is not pretending to be fancy. It is not relying on expensive ingredients or complicated techniques. It is exactly what it appears to be. Chicken. Soup. Sour cream. A few seasonings.
But here is the thing. When you combine those simple ingredients in a slow cooker, something wonderful happens. The chicken becomes tender and juicy. The soup and sour cream create a rich, creamy sauce. The onion soup mix adds savory depth.
The result is not just edible. It is comforting. It is satisfying. It is the kind of food that makes you remember that good food does not have to be expensive or complicated.
Keep chicken in your freezer. Keep cream of celery soup in your pantry. Keep sour cream in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 5 minutes
Cook Time: 5–6 hours on LOW or 2 1/2–3 1/2 hours on HIGH
Total Time: Approximately 5 to 6 hours
Yield: 4 servings