Kanchi Chicken

Five minutes of prep, then your slow cooker does the rest for 8 to 10 hours. Kanchi Chicken is one of those crockpot recipes that sounds too simple to work, but the combination of Italian dressing and dry onion soup mix creates a surprisingly flavorful braising liquid.

The Italian dressing brings vinegar, oil, and dried herbs all in one pour. As it cooks low and slow, the acid tenderizes the chicken breasts while the onion soup mix dissolves into a savory, slightly sweet gravy. By hour eight, the chicken practically shreds with a fork.

The ¼ cup of water keeps things from drying out during that long cook, but don’t add more than that. Too much liquid means a thin, watery sauce instead of a concentrated glaze.

Pro Tips

• Use bone-in chicken breasts if you can. They stay juicier over the long cook time than boneless
• Low setting is better than medium for this one. The slower cook gives the flavors more time to develop
• Shred the chicken right in the pot and stir it into the sauce before serving for maximum flavor in every bite
• The sauce reduces nicely if you remove the lid for the last 30 minutes

Variations

• Serve over rice, egg noodles, or stuffed into sandwich rolls
• Add a can of cream of mushroom soup with the other ingredients for a creamier version
• Toss in baby carrots and quartered potatoes at the start for a complete one-pot meal