Crock Pot Asparagus Chicken is cheesy tender and delicious. I love using fresh asparagus in my summertime crock pot recipes.
Asparagus is one of my favorite summer vegetables.
Crock Pot Chicken recipes like this are so easy to make. It is an easy dump recipe I love.
Just dump the ingredients into a crock pot and a few hours later dinner it is ready to be serve.
The boneless chicken is moist and tender. The creamy sauce "gravy" is thick and cheesy.
Summer Crock Pot Recipes
Two things are always on sale at the grocery store during the hot summer months. Boneless chicken breasts and in season fresh asparagus. Cooking these two ingredients together in the slow cooker accomplish a couple of things.
First off cooking in a slow cooker during the hot summer months avoids heating up the house by cooking on the stove or using the oven.
I don't know about where you live but it is scorching hot here in S. W. Florida. My ac unit can't keep up with the heat! My crock pot is a life saver during the hot summer months!
Secondly, you save money at the grocery store by buying ingredients when they are on sale and at their lowest prices.
Stock up when the prices are low to help keep the grocery store bill low! Buy boneless chicken in bulk and freeze it in meal size packages to use for other summer meals.
Crock Pot Boneless Chicken recipes
So far this crock pot boneless chicken recipe has been one of my favorite chicken recipes.
If you really love asparagus you could add more to the crock pot while it is cooking.
Or you could cook some fresh asparagus in a skillet and serve it alongside this Crock Pot Asparagus Chicken recipe as a side dish.
Asparagus Chicken Ingredients
Scroll down to the recipe card for the ingredient amounts.
- boneless chicken
- Lawry's Seasoned Salt
- black pepper
- cream of chicken soup
- cream of celery soup
- whole milk
- shredded cheddar cheese, divided
Step by step recipe directions
Follow the easy step by step directions to make this cheesy chicken recipe.
- Place the boneless chicken breasts into a crock pot in a single layer and season both sides with the Lawrey's Seasoned Salt and ground black pepper.
- In a mixing bowl mix the canned cream soup with the milk until combined. Add 1 ½ cups of the shredded cheese and mix.
- Pour the soup mixture over the chicken breasts in the crock pot. Sift the chicken around so some of the soup seeps beneath the pieces of chicken.
- Arrange the fresh asparagus pieces over the top of the chicken and season with more ground pepper.
- Cover and slow cook on high for 4 hours on low or for 6 to 8 hours on high or until the chicken is cooked through in the center reaching 165 of a meat thermometer.
- Before serving sprinkle the remaining ½ cup of shredded cheese over the cooked chicken and allow to melt.
- Serve over cooked white rice or cooked noodles.
- Make 4 servings.
Recipe FAQS
What you season chicken with depends on your own tastes. A basic seasoning is salt and ground black pepper. If you want to add more flavor to chicken use seasoned salt, garlic or onion powder, fresh herbs like rosemary and thyme are all tasty ways you can season and add flavor when cooking chicken.
The entire length of an asparagus spear is edible but the bottom woody part of the spear is tough. The tough and often woody part at the bottom of fresh asparagus should be trimmed before cooking. This part doesn't have much flavor, and is very tough.
Recipe Expert Tips
- Chicken: My family likes white meat the best. You can use chicken thighs if you like.
- Seasoning chicken: salt and pepper is a standard seasoning. Omit the salt and use seasoned salt for more flavor.
- Shredded cheese: You can use cheddar, Swiss, Gouda or Parmesan cheese. Any cheese will be delicious.
More asparagus recipes you'll love
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Crock Pot Asparagus Chicken Recipe
Ingredients
- 4 medium boneless skinless chicken breasts (about 2 lbs.)
- 1 tablespoon Lawrey's Seasoned Salt
- 1 teaspoon ground black pepper
- 1 can cream chicken soup
- 1 can cream celery soup
- ⅔ cup milk
- 2 cup shredded medium cheddar cheese divided
Instructions
- Place the bonesless chicken breasts into a crock pot in a single layer and season both sides with the Lawrey's Seasoned Salt and ground black pepper.
- In a mixing bowl mix the canned cream soup with the milk until combined. Add 1 ½ cups of the shredded cheese and mix.
- Pour the soup mixture over the chicken breasts in the crock pot. Sift the chicken around so some of the soup seeps beneath the pieces of chicken.
- Arrange the fresh asparagus pieces over the top of the chicken and season with more ground pepper.
- Cover and slow cook on high for 4 hours on low or for 6 to 8 hours on high or until the chicken is cooked through in the center reaching 165 of a meat thermometer.
- Before serving sprinkle the remaining ½ cup of shredded cheese over the cooked chicken and allow to melt.
- Serve over cooked white rice or cooked noodles.
- Make 4 servings.
Nutrition
Check out more Flour On My Face Crock Pot recipes on the Flour On My Face crock pot recipe page.
Debbie Coleman
I made this for dinner last night and it was great! Two things: First, the recipe didn't specify how much asparagus to use; I used an entire bunch. Second, it also doesn't say what to do with the remaining 1/2 cup of cheese, so being a cook, I put it on top of the chicken when it was plated. Otherwise, it worked.
Arlene Mobley
Debbie
Glad you enjoyed the recipe. You can use as much asparagus as you like. The remaining 1/2 cup of cheese did go on at the end in the slow cooker to melt.
Emilia
I’m confused how long you put it in for? 4 hours on high or low?
Arlene Mobley
Emilia
The cooking times are 4 hours on high or 6 hours on low.