Perfect Creamy Crockpot Chicken
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.
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.