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!
You may also like:
Slow Cooker Ham and Green Bean Chowder {Last Month’s Vintage Slow Cooker Recipe}
Pat Cody says
May 16, 2016 at 6:40 amThe 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.
Sarah Olson says
May 16, 2016 at 6:58 amHi 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.
Pat Cody says
May 16, 2016 at 7:04 amThanks for your quick response. I guess it will have to be a weekend dish for me then. But I will definitely try it.
Karen says
August 16, 2017 at 12:12 pmI 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.
Sharon L Nunn says
May 16, 2016 at 10:00 amThis 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!
Sarah Olson says
May 16, 2016 at 10:03 amPlease do! I would love to know how the bread crumbs work.
Mary // chattavore says
May 16, 2016 at 5:28 pmOh, that looks amazing, Sarah! I love making things with stuffing year-round. And cheese?!?!?!?! I’ll have to give it a try.
Christie says
May 17, 2016 at 6:17 amI haven’t heard of alpine chicken before but I love the ingredients.
Mary Cremin says
May 17, 2016 at 6:17 amThank you Sarah for all your lovely recipes.
Carrie @Frugal Foodie Mama says
May 17, 2016 at 6:09 pmOh wow! I just love how easy this is to assemble! 🙂 I love tasty, no-fuss dinner ideas like this.
The Foodie Affair says
May 17, 2016 at 8:48 pmI’m always looking for new chicken recipes! Love the almonds you added to this!
Mick says
May 18, 2016 at 6:02 amThis sounds great. I’m going to make it but use boneless skinless thighs. Cooking time should be about the same. Right?
Sarah Olson says
May 18, 2016 at 6:03 amHi Mick, Yes the cooking time will be the same. I bet boneless thighs will be good!
Mick says
May 23, 2016 at 12:31 pmMade 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.
Karen says
May 26, 2016 at 3:34 pmMade this tonight, so good!!
Jodi says
July 10, 2016 at 12:24 pmWhat would you suggest for a different kind of cheese? My a Son hates Swiss!
Sarah Olson says
July 10, 2016 at 12:47 pmMaybe a white cheddar or mozzarella? I don’t think you could ruin it with any cheese. 🙂
Brittany says
July 19, 2016 at 8:09 amCould I use anything else in place of almonds?
Sarah Olson says
July 19, 2016 at 9:17 amYou could leave them out if you want. It just gives the meal a crunch.
Monique says
April 6, 2018 at 4:01 pmWalnuts maybe?
Chrissy says
August 4, 2016 at 8:26 amIs there any reason why it has to be an oval slow cooker? Mine is square
Sarah Olson says
August 4, 2016 at 9:55 amThat should work just fine!
dartan99 says
August 4, 2016 at 2:57 pmLove this recipe!!! Thank you for posting!!! Just shared on my blog, http://www.thoughtfullycreative.com 🙂
Evelyn Driver says
August 16, 2016 at 8:40 amI 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.
Sarah Olson says
August 16, 2016 at 10:54 amThat is a great idea. I will have to try that next time!
Stephanie Watson says
September 6, 2016 at 10:24 amTry 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!
Kirsten says
November 8, 2016 at 7:49 amWhat if you have frozen chicken?
Sarah Olson says
November 12, 2016 at 6:25 amI would cook an hour longer
Dawn says
November 21, 2016 at 7:42 pmIs 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?
Sarah Olson says
November 22, 2016 at 11:09 amHi 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.
Ellen Dee says
June 2, 2018 at 6:24 pmMight try using the crock-pot liners & assemble in it , store the bag and chicken mix in the fridge placed in another container then
add to the crock pot next morning
Danie says
August 31, 2017 at 3:18 pmCan I do three hours on high instead of 6 hours on low?
Sarah Olson says
August 31, 2017 at 3:46 pmIt won’t be cooked enough on low for that amount of time you could try 3.5-4 hours on high.
Steve says
June 2, 2018 at 8:29 amTrying this for the first time,will post the out come after supper,my family loves trying something new