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Slow Cooker Cream Cheese Chicken

A simple, comforting slow cooker dish made with chicken, cream cheese, and condensed soup that creates a rich, creamy sauce perfect for serving over noodles, rice, or potatoes.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs Breasts give leaner results; thighs are juicier.
  • 1 8-ounce block cream cheese, softened or cut into cubes Room-temperature cream cheese melts faster.
  • 1 can condensed cream of chicken soup or ranch-flavored sauce (10.5 to 15 ounces) Use ranch for a tangy twist.

Method
 

Preparation
  1. Lightly grease a 4- to 6-quart slow cooker with oil or nonstick spray.
  2. Place the chicken breasts or thighs in an even layer on the bottom.
  3. Pour the condensed cream of chicken soup or ranch sauce evenly over the chicken.
  4. Scatter softened cubes of cream cheese on top of the soup.
Cooking
  1. Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2.5 to 3 hours until the chicken reaches 165°F.
Finishing Touches
  1. Use two forks to shred the chicken directly in the slow cooker.
  2. Mix the shredded chicken into the melted cream cheese and soup until smooth and combined.
  3. Taste and adjust seasoning with salt, pepper, and optional squeeze of lemon or cayenne. Serve hot.

Notes

This creamy chicken mixture is great served over pasta, rice, or in sandwiches. For variations, consider adding hot sauce for buffalo flavor or BBQ sauce for a tangy version.