4-Ingredient Slow Cooker 1960s August Supper is a delightful dish that brings back memories of simpler times. This easy recipe uses just four main ingredients, making it perfect for busy weeknights or casual family dinners. It’s a comforting meal that’s sure to please everyone around the table.
Why Make This Recipe
This recipe is great for a few reasons. First, it’s super simple, using only four ingredients. You don’t need to be an expert chef to make it! Second, it cooks in a slow cooker, which means you can set it and forget it while you go about your day. Lastly, the flavors meld together beautifully, creating a tender and tasty chicken dish that feels like a warm hug on a plate.
How to Make 4-Ingredient Slow Cooker 1960s August Supper
Making this recipe is straightforward and quick. Here are the ingredients and directions to help you create this comfort food favorite.
Ingredients
- 2 raw split chicken breasts, bone-in and skin-on
- 1 cup bright orange French dressing
- 1 packet dry onion soup mix, about 1 ounce
- 1 tablespoon Worcestershire sauce
Directions
- Place the raw split chicken breasts in the bottom of the slow cooker in a single layer, skin side up if possible.
- Spoon the French dressing over the chicken.
- Sprinkle the onion soup mix evenly on top and drizzle with the Worcestershire sauce.
- Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 1/2 hours, until the chicken is very tender and cooked through to 165 degrees Fahrenheit at the thickest part.
- Carefully transfer the chicken to plates or a serving platter and spoon some of the cooking sauce over the top before serving.
How to Serve 4-Ingredient Slow Cooker 1960s August Supper
Serve this dish hot, with the chicken covered in the tasty sauce. It pairs well with a side of rice or mashed potatoes to soak up the delicious sauce. You can also add some steamed vegetables for a complete meal that looks as good as it tastes.
How to Store 4-Ingredient Slow Cooker 1960s August Supper
If you have leftovers, store them in an airtight container in the refrigerator. They should be good for up to 3 days. When you’re ready to eat, simply reheat the chicken and sauce in the microwave or on the stove until warmed through.
Tips to Make 4-Ingredient Slow Cooker 1960s August Supper
- For extra flavor, marinate the chicken in the dressing and Worcestershire sauce for a few hours before cooking.
- If you like a little heat, add some red pepper flakes to the sauce.
- Ensure the chicken skin is well-positioned to help create a crispy texture when serving.
Variation
If you want to switch things up, try using chicken thighs instead of chicken breasts. They will be just as tasty and a bit more juicy. You can also experiment with different dressings, like a zesty Italian or honey mustard, for a unique flavor twist.
FAQs
Can I use boneless chicken breasts?
Yes, you can use boneless chicken breasts, but reduce the cooking time as they may cook faster than bone-in pieces.
Can I cook this on the stove instead of a slow cooker?
While this recipe is designed for a slow cooker, you can adapt it for the stovetop. Just simmer the ingredients in a covered pot over low heat for about an hour until the chicken is fully cooked.
Is this recipe gluten-free?
The recipe is not gluten-free due to the dry onion soup mix. You can look for gluten-free soup mixes or make your own blend to accommodate dietary needs.
4-Ingredient Slow Cooker 1960s August Supper
Ingredients
Method
- Place the raw split chicken breasts in the bottom of the slow cooker in a single layer, skin side up if possible.
- Spoon the French dressing over the chicken.
- Sprinkle the onion soup mix evenly on top and drizzle with the Worcestershire sauce.
- Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 1/2 hours, until the chicken is very tender and cooked through to 165 degrees Fahrenheit at the thickest part.
- Carefully transfer the chicken to plates or a serving platter and spoon some of the cooking sauce over the top before serving.
