This layered Slow Cooker Alpine Chicken is a one pot meal! Chicken, a creamy sauce, almonds and stuffing make up this perfect dinner.
Hi all! Welcome to Vintage Slow Cooker Recipe of the Month! I got this Slow Cooker Alpine Chicken recipe from my friend Kelliss. Once a week a group of moms get together to make popcorn for the kids at my daughter’s school. I met Kelliss and we hit it off immediately. Kelliss loves her slow cooker as much as I do and is often telling me her favorite recipes. It’s rare that I hear of a recipe I haven’t tried yet, and this one of Kellis’s is amazing. I’ve asked her a few times what the recipe was again so I could re-create it here.
Here is how to layer this one pot meal in your slow cooker:
Boneless skinless chicken breasts go down first in the slow cooker.
6-8 slices of Swiss cheese
A mixture of cream of chicken soup and milk.
Sliced almonds.
A box a Stove-top Stuffing and melted butter.
Top with more almonds and cook on LOW for 5 hours in the slow cooker.
Serve with a salad or maybe steamed green beans.
My husband said this was just as good or maybe better than Thanksgiving dinner. I have to agree, I couldn’t keep my fork out of the slow cooker after I had already finished my dinner plate. The Swiss cheese and the cream of chicken soup make a decadent sauce that goes so well with the chicken and stuffing. And don’t skip the almonds, they give this meal a crunch that most slow cooker recipes don’t have.
If you only try one recipe on my blog please try this one, it’s a keeper. I started this blog for recipes like this that are truly good recipes that I want to share with others. Thanks Kelliss for sharing this recipe with me, I will be making it for years to come.
- 1.5 lbs. boneless skinless chicken breasts
- 6-8 slices Swiss cheese
- 1 (10-.75-oz.) can cream of chicken soup
- ¼ cup milk
- ½ cup sliced or slivered almonds, divided
- 1 (6-oz.) box chicken Stove-top stuffing
- ⅓ cup melted butter
- 6-quart oval
- Mix together the milk and cream of chicken soup in a small bowl, set aside.
- Lay down the chicken in the slow cooker, then the cheese, soup mixture, ½ of the almonds, stuffing mix, drizzle over butter over the stuffing. Then sprinkle over remaining almonds.
- Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
- Serve and enjoy!
Here my YouTube video of this recipe. Very easy to throw together!
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Slow Cooker Ham and Green Bean Chowder {Last Month’s Vintage Slow Cooker Recipe}
The Alpine Chicken looks/sounds delicious but could it be cooked for more like 9 hours and survive? I have to start my slow cooker before I leave for work and by the time I get home it’s about 9 hours.
Hi Pat, I really wish this dish could cook longer for work days. But it’s starts to get pretty toasty around the edges right at 5 hours.
Thanks for your quick response. I guess it will have to be a weekend dish for me then. But I will definitely try it.
I use a cheap little appliance timer on my slow cooker so I can either start cooking after I’ve been gone awhile (frozen chicken breasts for example) or can shut off cooking early. Depending on your recipe, it lets me make dishes with much shorter cooking times than my work shift would normally allow. I think I spent $5 on the timer. You set the current time, the time you want something to start and the time you want it to stop. It plugs into the wall and your crock pot plugs into it. Useful and low tech. One caveat: things will continue to cook awhile after a crock pot turns off so I often set the off time earlier than a recipe says. And not everything can stand up to several hours sitting, waiting for you to get home. I would try this recipe with frozen chicken and start it later, so it’s freshly done when you get home.
This looks easy and delicious! My kids don’t care for stuffing mix, so I might try it with some seasoned panko breadcrumbs and decrease the butter a bit. I’ll let you know how it turns out!
Please do! I would love to know how the bread crumbs work.
Oh, that looks amazing, Sarah! I love making things with stuffing year-round. And cheese?!?!?!?! I’ll have to give it a try.
I haven’t heard of alpine chicken before but I love the ingredients.
Thank you Sarah for all your lovely recipes.
Oh wow! I just love how easy this is to assemble! 🙂 I love tasty, no-fuss dinner ideas like this.
I’m always looking for new chicken recipes! Love the almonds you added to this!
This sounds great. I’m going to make it but use boneless skinless thighs. Cooking time should be about the same. Right?
Hi Mick, Yes the cooking time will be the same. I bet boneless thighs will be good!
Made it this past weekend with the thighs otherwise exactly the same. Excellent. Served it with roasted cauliflower and mashed potatoes. Big hit. Will make it again the same way. Thanks.
Made this tonight, so good!!
What would you suggest for a different kind of cheese? My a Son hates Swiss!
Maybe a white cheddar or mozzarella? I don’t think you could ruin it with any cheese. 🙂
Could I use anything else in place of almonds?
You could leave them out if you want. It just gives the meal a crunch.
Walnuts maybe?
Is there any reason why it has to be an oval slow cooker? Mine is square
That should work just fine!
Love this recipe!!! Thank you for posting!!! Just shared on my blog, http://www.thoughtfullycreative.com 🙂
I have made this recipe before and I add 1-2 tablespoons of Dijon mustard to it. It adds a little bit of a kick without being overwhelming.
That is a great idea. I will have to try that next time!
Try substituting Provolone for the Swiss cheese. I have a similar oven casserole and the Provolone is amazing. Can’t wait to try it in the crock pot!
What if you have frozen chicken?
I would cook an hour longer
Is it 6 or 5 hrs? Top says 6 then directions say 5. Also will it work prepped and refrigerated overnight then put into crock to cook in the morning?
Hi Dawn. It’s 6 hours, but 5 would work too. Yes I think it would be fine being prepped the night before, but I worry about the slow cooker cracking when it’s cold, then heated up. Not saying I’ve never done it before, I just worry.
Can I do three hours on high instead of 6 hours on low?
It won’t be cooked enough on low for that amount of time you could try 3.5-4 hours on high.