Here’s a full, simple, and comforting slow cooker recipe using evaporated milk as a creamy base. It’s rich, flavorful, and perfect for a cozy family dinner.
Creamy Slow Cooker Chicken with Evaporated Milk
Ingredients
- 2 lbs chicken pieces (thighs, drumsticks, or breasts)
- 1 can (12 oz) evaporated milk
- 1 packet (1 oz) dry onion soup mix
- 2 cups baby red potatoes, halved
- 1 cup baby carrots
Optional: salt and pepper to taste, fresh parsley for garnish.
Instructions
- Prep the slow cooker
- Spray the inside with nonstick cooking spray or lightly grease with butter.
- Layer the ingredients
- Place chicken pieces at the bottom of the slow cooker.
- Add halved baby red potatoes and baby carrots around and on top of the chicken.
- Add the creamy base
- Pour evaporated milk over the chicken and vegetables.
- Sprinkle the dry onion soup mix evenly over the top.
- Give it a gentle stir to coat everything without displacing the chicken too much.
- Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and vegetables are cooked through.
- Finish and serve
- Optional: stir gently before serving.
- Garnish with chopped fresh parsley if desired.
- Serve with bread or rice to soak up the creamy sauce.
💡 Tips:
- You can swap baby carrots for green beans or peas for extra color.
- For a slightly thicker sauce, remove the lid in the last 30 minutes of cooking.
If you want, I can give a shortcut 3-ingredient version using evaporated milk that’s even faster but still rich and comforting.
Do you want me to do that?
