Sunshine Whispers participates in the Amazon Associates and Amazon Influencer Programs. As an Amazon Associate we earn from qualifying purchases. We may earn money or products from the companies mentioned on this site and in this post.
Howdy! Would you like an easy but absolutely delicious recipe for Sunday dinner or any other occasion when company comes a calling? Well, I can’t wait to share this recipe for Chicken with Garlic Cream Sauce with you. I have made this meal countless times and every single time my guests rave about it and ask for the recipe. As a bonus, I will also share an easy recipe for cheddar biscuits very similar to the delicious biscuits of a certain popular seafood chain. I hope this recipe becomes a go-to for you like it has for me.
Slow Cooker Chicken with Garlic Cream Sauce
4-6 Boneless, skinless, chicken breasts
oil, salt, and pepper to taste
2 x 10 3/4 ounce cans of cream of chicken soup
1 cup mayonnaise
lots and lots of garlic- ok, I think 2T is the standard but I put wayyyy more in than that. I probably put 3-4T garlic powder plus an entire tube of crushed garlic. The point is: put as much garlic in as you want. That is kind of the point of the recipe.
Shredded Cheddar Jack Cheese (I use a 2 to 3 cup bag of pre-shredded cheese. Who has time to shred cheese?)
Pasta of choice- I have rotini pictured above only because Sweet Pea is still learning to use utensils and rotini is easier to pick up than fettuccine. Pre-Sweet Pea, I always used fettuccine.
- Brown Chicken, salt and pepper to taste.
- Place chicken in slow cooker.
Combine garlic, mayonnaise, and cream of chicken soup. Mix well.
Pour sauce mixture over the chicken.
Cover and cook on high for 3 hours, low for 5 hours.
About 20 minutes before you are ready to eat
- Boil pasta.
Pour pasta into large serving bowl.
Use tongs to take chicken out of slow cooker and place on top of pasta.
Pour the sauce over the pasta and chicken. You will probably not need all of the sauce.
Generously sprinkle the cheddar cheese on top so that it melts.
So, the end result will look something like the picture below. I have to tell ya— a great food photographer I am not, at least not yet. I almost didn’t include this picture but I also know that the point of a recipe is that there is food to show for it. Ha! Let me just say, that the sauce probably isn’t supposed to look beautiful… but oh. my. goodness. If you could smell this photograph you would want to devour the chicken, bowl and all!
Now that the main course is good to go, I have to tell you the perfect complement to this chicken are some cheesy, garlicky, cheddar biscuits. This recipe is so easy you may never have to go out to eat just to gain access to them ever again.
Easy Cheddar Biscuits
2 1/3 cups Bisquick
3/4 cup Milk
A handful of shredded sharp cheddar cheese
1/2 stick of butter
~1t (maybe a little more) Garlic Powder
- Preheat oven to 450 degrees.
Follow the directions on the side of the Bisquick box for drop biscuits. Or, if you have a great recipe for drop biscuits, use that! I believe the recipe calls for Bisquick and milk… and that is that.
Add a generous handful of cheddar cheese to the dough and make sure the cheese is worked in good.
Drop biscuits onto a parchment-paper lined cookie sheet. I use a metal ice cream scoop for this. It works perfectly.
Bake for 8 to 10 minutes.
While the biscuits are cooking, melt the butter.
Once the butter is melted add the garlic powder.
Take the biscuits out of the oven and brush them with the garlic butter mixture.
Eat! Nom Nom Nom!
This recipe should make about 7 to 8 biscuits.
As I wrote this post, I did a quick search for the ‘side of the box’ drop-biscuit recipe and the recipe below is very similar to mine (but really, garlic infused butter over cheesy biscuits. That is a no-brainer!).
So, you might want to check out the Betty Crocker recipe at:
Again, I hope you love these recipes as much as I do.
Thanks for reading!