PERFECT CREAMY CROCKPOT CHICKEN

Imagine tender chicken, practically melting in your mouth, coated in a luxuriously rich and creamy sauce that makes every bite an absolute dream; that’s exactly what you get with this Creamy Crockpot Chicken. This easy recipe takes all the fuss out of dinner, delivering incredible flavor with minimal effort, and I promise it will become a family favorite!

The Dreamy Ingredients You’ll Need

Here’s what you need to create this amazing Crockpot Chicken Spaghetti style meal. Don’t worry, it’s mostly pantry staples!

For the Chicken:

• 2 lbs Boneless, Skinless Chicken Breasts: Fresh or frozen works! If frozen, add about an hour to the cooking time.
• 1 tsp Salt: Enhances the flavor.
• 1/2 tsp Black Pepper: Adds a little kick.
• 1 tsp Garlic Powder: Because everything’s better with garlic!
• 1/2 tsp Onion Powder: Complements the garlic beautifully.
• 1 tbsp Olive Oil: Just for searing.

For the Creamy Sauce:

• 1 (10.75 oz) can Condensed Cream of Chicken Soup: The base of our creamy goodness.
• 1/2 cup Chicken Broth: Adds moisture and flavor.
• 4 oz Cream Cheese, softened: This is KEY for that luscious, creamy texture. Make sure it’s softened, or you’ll end up with lumps!
• 1/4 cup Sour Cream: Adds a slight tang that balances the richness.
• 1/4 cup Grated Parmesan Cheese: Adds a nutty, savory element.
• 1 tbsp Dried Parsley: For a pop of color and fresh flavor.

Let’s Talk Chicken: Choosing the Right Cut

This recipe calls for boneless, skinless chicken breasts. Why? Because they cook beautifully in the crockpot, becoming incredibly tender and soaking up all that delicious creamy sauce. You can use chicken thighs if you prefer, but be aware that they will release more fat during cooking. If you do opt for thighs, I recommend trimming any excess fat beforehand. This recipe makes a wonderful Crockpot Sweet Baby Ray’s Chicken alternative, offering a delightful creamy twist.

Step-by-Step Instructions for Crockpot Perfection

Here’s how to bring this creamy dream to life! Don’t be intimidated; it’s truly a dump-and-go recipe.

Step 1: Season and Sear (Optional, but Recommended!)

1. Pat the chicken breasts dry with paper towels. This helps them sear better.
2. In a bowl, combine salt, pepper, garlic powder, and onion powder.
3. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
4. Heat olive oil in a large skillet over medium-high heat.
5. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. This step is optional, but it adds a ton of flavor and locks in moisture. If you’re short on time, you can skip it.

Step 2: Slow Cook to Succulence

1. Place the seared chicken breasts in the crockpot.
2. In a separate bowl, whisk together the condensed cream of chicken soup and chicken broth.
3. Pour the soup mixture over the chicken breasts.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.

Step 3: The Creamy Finale

1. Remove the chicken breasts from the crockpot and shred them with two forks.
2. Return the shredded chicken to the crockpot.
3. Add the softened cream cheese, sour cream, Parmesan cheese, and dried parsley to the crockpot.
4. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
5. Let the chicken simmer in the sauce for another 15-20 minutes to allow the flavors to meld together.

Troubleshooting Tips & Tricks

Even the easiest recipes can sometimes throw curveballs. Here are a few common issues and how to fix them:

• Sauce Too Thick? Add a little more chicken broth, one tablespoon at a time, until you reach your desired consistency.
• Sauce Too Thin? Mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the crockpot and cook on high for 15-20 minutes, or until the sauce thickens.
• Chicken Too Dry? Make sure you’re not overcooking it! Crockpots can vary in temperature, so start checking the chicken for doneness around the 5-hour mark on low or the 3-hour mark on high. You can also add a little more chicken broth at the beginning of cooking to help keep the chicken moist.
• Cream Cheese Not Melting? Make sure your cream cheese is properly softened! Leave it out at room temperature for at least an hour before adding it to the crockpot. If it’s still not melting smoothly, you can use an immersion blender to blend the sauce until it’s smooth. Be careful when blending hot liquids!

Serving Suggestions: Completing the Meal

This Creamy Crockpot Chicken is incredibly versatile! Here are some of my favorite ways to serve it:

• Over Rice: Classic and comforting. White rice, brown rice, or even cauliflower rice all work well.
• Over Pasta: Another crowd-pleaser. Egg noodles, penne, or rotini are all great options. This pairs wonderfully with Crockpot Chicken And Dumplings if you are looking for extra comfort food.
• On Mashed Potatoes: The ultimate comfort food combination!
• In Sandwiches or Wraps: A quick and easy lunch option.
• Stuffed in Baked Potatoes: A hearty and satisfying meal.
• Alongside Roasted Vegetables: Broccoli, asparagus, or green beans are all delicious choices. This also tastes great with Slow Cooker Chicken Stew.

Spice it Up! Variations to Try

Want to add a little extra pizzazz to your Creamy Crockpot Chicken? Here are a few fun variations to try:

• Mushroom Lovers: Add 8 oz of sliced mushrooms to the crockpot along with the chicken.
• Spinach and Artichoke: Stir in 1 cup of chopped spinach and 1/2 cup of chopped artichoke hearts during the last 30 minutes of cooking.
• Buffalo Chicken: Add 1/4 cup of your favorite buffalo wing sauce to the creamy sauce. Serve with a side of ranch or blue cheese dressing.
• Jalapeño Popper: Add 1/4 cup of diced jalapeños and 1/2 cup of shredded cheddar cheese during the last 30 minutes of cooking.
• Sun-Dried Tomato and Basil: Add 1/4 cup of chopped sun-dried tomatoes and 2 tablespoons of chopped fresh basil during the last 30 minutes of cooking.

Making it Ahead & Storing Leftovers

This Creamy Crockpot Chicken is a fantastic make-ahead meal! You can prepare the entire dish in the crockpot and then keep it warm on the “warm” setting for up to 2 hours before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop until heated through. You can also freeze leftovers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Creamy Crockpot Chicken: The Ultimate Weeknight Winner

This recipe for Creamy Crockpot Chicken is a true game-changer. It’s incredibly easy to make, requires minimal effort, and delivers maximum flavor. It’s a fantastic example of simple Crockpot BBQ Chicken cooking and is perfect for busy weeknights or lazy weekends. Plus, it’s a guaranteed crowd-pleaser that even the pickiest eaters will love! And if you’re looking for a perfect pairing, consider serving this with a generous helping of Ultimate Chicken Gravy. So go ahead, give it a try – I know you’ll love it! You’ll find that this method is also a great way to create a Chicken Gravy Crockpot dish that your family will adore.

Perfect Creamy Crockpot Chicken

Amelia Chen-Morrison

This Creamy Crockpot Chicken recipe is a simple and delicious way to enjoy tender, flavorful chicken with minimal effort. The chicken is slow-cooked in a creamy sauce, making it perfect for busy weeknights and a guaranteed family favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Crockpot (slow cooker)
• Large skillet
• Mixing Bowls
• Whisk
• Measuring cups and spoons
• Paper towels
• Fork

Ingredients

  

• 2 lbs Boneless, Skinless Chicken Breasts
• 1 tsp Salt
• ½ tsp Black Pepper
• 1 tsp Garlic Powder
• ½ tsp Onion Powder
• 1 tbsp Olive Oil
• ½ cup Chicken Broth
• 4 oz Cream Cheese, softened
• ¼ cup Sour Cream
• ¼ cup Grated Parmesan Cheese
• 1 tbsp Dried Parsley

Instructions

 

• Pat the chicken breasts dry with paper towels.
• In a bowl, combine salt, pepper, garlic powder, and onion powder.
• Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
• Heat olive oil in a large skillet over medium-high heat.
• Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
• Place the seared chicken breasts in the crockpot.
• In a separate bowl, whisk together the condensed cream of chicken soup and chicken broth.
• Pour the soup mixture over the chicken breasts.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
• Remove the chicken breasts from the crockpot and shred them with two forks.
• Return the shredded chicken to the crockpot.
• Add the softened cream cheese, sour cream, Parmesan cheese, and dried parsley to the crockpot.
• Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
• Let the chicken simmer in the sauce for another 15-20 minutes to allow the flavors to meld together.

Notes

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot during the last 15-20 minutes of cooking. If the sauce is too thick, add chicken broth, 1 tablespoon at a time, until desired consistency is reached. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Variations: Add sliced mushrooms, spinach and artichoke, buffalo wing sauce, diced jalapeños and cheddar cheese, or sun-dried tomatoes and basil.