How to Make One of Our Most Popular Casseroles in the Slow Cooker

Comfort food season may have come to an end, but that doesn’t mean slow-cooker season has to. In fact, as summer schedules heat up, there’s no better time to rely on a dinner that requires 10 minutes of prep and a few hours of cook time.

The traditional version of Chicken Gloria Casserole is a beloved Betty Crocker recipe, earning itself five stars and a regular spot in our dinner rotation. In our opinion, this crowd-favorite recipe could only be improved by making a slow-cooker version. This Slow-Cooker Chicken Gloria Casserole offers everything you love about the classic, but adds an element of convenience.

For this recipe, you’ll need: thin cut chicken breasts, fresh mushrooms, garlic, parsley, flour, cream sherry wine, Progresso creamy mushroom soup, salt, pepper, and Muenster cheese.

Using a shallow dish, mix together the flour, salt and pepper. Coat the chicken breasts in the flour mixture and place them in the bottom of a six-quart slow cooker.

Add the creamy mushroom soup, cream sherry wine, mushrooms and garlic to a medium-size mixing bowl and stir until all ingredients are combined.

Pour the mushroom mixture over the chicken, cover, and cook on low for three hours.

Place the slices of Muenster cheese on top of the chicken and mushroom mixture. Cover and allow the cheese to melt for about 10 minutes. Top with parsley and enjoy dinner!

I like this served with buttered egg noodles, but rice is an excellent choice too!