Slow Cooker Cream Cheese Chicken
Tender shredded chicken slow-cooked in a rich, silky cream cheese sauce -- a fuss-free crockpot dinner that practically makes itself.
Equipment
- Slow cooker (6-quart)
- Medium mixing bowl
- Two forks (for shredding)
Ingredients
- 2 lb boneless, skinless chicken breasts Thighs also work great for a juicier result
- 16 oz cream cheese, softened Two 8 oz blocks -- must be softened to room temperature. Neufchatel (1/3 less fat) works as a lighter swap
- 10.5 oz condensed cream of chicken soup One standard can. Cream of mushroom also works well
- 1 oz dry Italian dressing mix One packet
- 0.5 cup chicken broth Low-sodium preferred
- 3 cloves garlic, minced Or 1 tsp garlic powder
- 1 small onion, finely diced Sweet onion adds a mild caramelized note
- 0.5 tsp freshly ground black pepper
- 0.25 cup fresh parsley, chopped For garnish -- add right before serving
- 1 cup sliced mushrooms Optional -- adds savory depth
Instructions
- Lightly coat the inside of your slow cooker with nonstick spray.
- Place chicken breasts in a single even layer at the bottom of the slow cooker. Sprinkle diced onion and minced garlic over the top.
- In a medium bowl, whisk together the chicken broth and dry Italian dressing mix until fully combined. Pour over the chicken.
- Pour the condensed cream of chicken soup over the top. Do not stir -- leave the ingredients layered.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the chicken shreds easily with two forks. Avoid lifting the lid during cooking.
- About 30 minutes before serving, cut the softened cream cheese into cubes and place on top of the chicken mixture. Replace the lid and continue cooking for 30 minutes until fully melted.
- Remove the chicken and shred with two forks. Return shredded chicken to the slow cooker and stir everything together until the sauce is smooth and creamy.
- Serve hot over mashed potatoes, rice, or egg noodles. Garnish with fresh chopped parsley right before serving.
