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Crock Pot Asparagus Chicken Recipe

Arlene Mobley - Flour On My Face
Crock Pot Asparagus Chicken Recipe is a great summer crock pot recipe that takes advantage of using summer fresh asparagus and boneless chicken breasts.
4.84 from 6 votes
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Main Dish
Cuisine American
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Servings 4 Servings
Calories 506 kcal


  • 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
  • cup milk
  • 2 cup shredded medium cheddar cheese divided
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  • 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.


Serving: 1Chicken Breast | Calories: 506kcal | Carbohydrates: 14g | Protein: 42g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 3172mg | Potassium: 646mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1022IU | Vitamin C: 2mg | Calcium: 497mg | Iron: 2mg
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