Description
This Creamy Slow Cooker Chicken with Cream Cheese is the ultimate comfort food made effortlessly in a crockpot. Raw chicken breasts cook slowly in a gentle bath of broth and cream cheese, transforming into tender, juicy meat coated in a rich, velvety sauce. With no browning or pre-cooking required, this recipe delivers maximum flavor with minimal effort—perfect for busy days when you still want a homemade, satisfying meal.
Who Is This Recipe For?
This recipe is ideal for:
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Busy families who need a hands-off dinner
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Beginners looking for an easy slow cooker meal
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Anyone who loves creamy, comforting dishes
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Meal preppers who want leftovers that reheat beautifully
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Home cooks who prefer simple ingredients with big flavor
Why It’s Great
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No prep stress: Add everything raw to the slow cooker
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Ultra-creamy texture: Full-fat cream cheese creates a silky sauce
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Family-friendly: Mild, comforting flavors everyone enjoys
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Versatile: Serve it over rice, pasta, or mashed potatoes
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Reliable results: Slow cooking keeps chicken moist and tender
Ingredients
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1½–2 lbs (680–900 g) boneless, skinless chicken breasts
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8 oz (225 g) full-fat cream cheese, cubed
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1 cup chicken broth (or water with bouillon)
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1 tsp garlic powder (optional)
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1 tsp onion powder (optional)
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½ tsp dried thyme or Italian seasoning (optional)
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Salt and black pepper, to taste
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Fresh parsley or chives, for garnish
For Serving (Optional):
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Cooked rice
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Pasta or egg noodles
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Mashed potatoes
Kitchen Equipment Needed
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Slow cooker (crockpot)
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Measuring cups and spoons
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Forks (for shredding chicken)
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Cutting board and knife
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Serving spoon
Step-by-Step Instructions
1. Layer the Ingredients
Place the raw chicken breasts in a single layer at the bottom of the slow cooker. Season evenly with garlic powder, onion powder, herbs, salt, and pepper. Pour the chicken broth around the chicken, avoiding washing off the seasoning. Place the cubed cream cheese directly on top.
2. Slow Cook
Cover with the lid and cook:
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LOW: 5–6 hours
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HIGH: 3–4 hours
Do not open the lid during cooking to maintain heat and moisture. The chicken is ready when it easily pulls apart with a fork and reaches an internal temperature of 165°F (74°C).
3. Shred and Combine
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and gently stir until the cream cheese sauce becomes smooth and fully coats the chicken.
4. Serve
Serve warm over rice, pasta, or mashed potatoes. Garnish with fresh parsley or chives for a pop of color and freshness.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3–4 days
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Freezer: Freeze for up to 2 months (note: cream-based sauces may slightly change texture when thawed)
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Reheating: Reheat gently on the stovetop or microwave, adding a splash of broth if needed
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work very well and stay extra juicy.
Why use full-fat cream cheese?
Full-fat cream cheese melts smoothly and prevents separation, giving the sauce a better texture.
Can I add vegetables?
Absolutely. Mushrooms, spinach, or broccoli can be added during the last hour of cooking.
Is it necessary to stir during cooking?
No. Stirring too early can affect the texture. Wait until after shredding the chicken.
Conclusion
This Creamy Slow Cooker Chicken with Cream Cheese proves that incredible flavor doesn’t require complicated steps. With just a few basic ingredients and a crockpot, you can create a rich, comforting meal that feels indulgent yet effortless. Whether it’s a busy weeknight or a cozy family dinner, this recipe is guaranteed to earn repeat requests—and maybe even seconds.
