Creamy slow cooker chicken recipe

Creamy slow cooker chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This chicken dish is simple and incredibly delicious. Enjoy over freshly cooked rice, pasta or potatoes.

455 people made this

IngredientsServes: 4

  • 30g butter
  • 20g dry Italian-style salad dressing mix
  • 1 (295g) tin condensed cream of mushroom soup
  • 225g cream cheese with chives
  • 125ml dry white wine
  • 4 skinless, boneless chicken breast fillets

MethodPrep:15min ›Cook:4hr ›Ready in:4hr15min

  1. Melt the butter in a saucepan over medium heat and stir in the salad dressing mix, mushroom soup, cream cheese and wine until the sauce mixture is hot, smooth and well combined.
  2. Place the chicken breasts into the bottom of a slow cooker and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

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Reviews & ratingsAverage global rating:(796)

Reviews in English (581)

by girlbob

I make this ALL the time. Its the best slow cooker recipe ever! The only thing I change is I use chicken broth instead of white wine, and I use regular cream of mushroom soup- it has a better flavor than the golden mushroom soup. I always serve over angel hair pasta with a nice crusty bread to soak up the fabulous sauce. This is one of my all time favorite recipes!! I cook on high for 3-4 hours, OR on low for 6-8 hours.-03 Oct 2010

by DaCook

great but easier version is: pan fry sliced onion & mushrooms in butter, then add chicken sprinkled with a lot of italian spices & fresh ground pepper, brown both sides. Add 2 cans regular mushroom soup, the chive & onion cream cheese (if you have only regular cream cheese use that) a few TB sour cream, heat through, add wine but it's better with about 1/3 cup sherry. Serve with cut-up fresh chives& parsley. Great with mashed potatoes or served on heated pastry shells.We like a lot of sauce, so you can play around by adding or deleting. Only takes about 20 min from start to finish and it's unbelievably great.-06 Aug 2010

by SueLynn216

This recipe is wonderful. We call it Angel Chicken and have been making it for a long time now. You don't have to use the wine and there is still plenty of gravy to go over pasta or rice. Enjoy.-19 Jul 2010

Slow Cooker Creamy Chicken

Slow cooker creamy chicken. Chicken breasts with cheese, sour cream, and mushrooms cooked in slow cooker. Very easy and delicious! Serve it over the cooked pasta, if desired.

Slow Cooker Creamy Chicken

  • Prep Time: 10 minutes
  • Cook Time: 4 hours on low
  • Total Time: 16 minute
  • Yield: 8 servings 1 x


The easiest cheater recipe out there. Chicken, cream cheese, cream of chicken soup and an Italian dressing mix packet are combined to make a delicious chicken and rice dinner with hardly any work.


  • 6 chicken breast halves (about 2 – 3 pounds of chicken)
  • 1/4 cup butter
  • 1 (0.7 oz) package dry italian dressing mix
  • 1 (13.75 oz) can cream of chicken soup
  • 1 (8 oz) package cream cheese


  1. Place chicken, butter, dry italian dressing mix and cream of chicken soup in the slow cooker.
  2. Cover the slow cooker and cook on low for 2-6 hours (the fuller your slow cooker is the longer it will take to cook. If you have a large slow cooker with hardly any chicken in it it will cook in 2 hours, if you have a crockpot filled to the brim it will take 6 hours).
  3. Remove the lid and stir. Break up the chicken with a fork or knife (or you can leave the chicken in large pieces, it’s up to you). Cut the cream cheese into cubes and stir it into the slow cooker. Let the cream cheese melt for about 10 minutes and then stir again until it’s creamy. Serve chicken and sauce over rice.


If you want to stretch this meal out further you can add an additional can of cream of chicken soup. If the sauce is too thick you can thin it out with a cup of chicken broth. You can use frozen chicken breasts for this recipe. Just add 1 1/2 hours of cooking time.

Slow-Cooker Chicken Recipes

When you’re craving a cozy chicken dinner but don’t want all the fuss of cooking a meal, reach for your slow cooker. It can make everything from saucy chicken thighs to hearty chicken stews — with ease.

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  • 6 (6-oz.) bone-in, skinless chicken thighs
  • ½ teaspoon black pepper
  • 1 ¼ teaspoons kosher salt, divided
  • 1 teaspoon olive oil
  • 8 ounces small carrots with tops, cut in half lengthwise
  • 1 medium-size yellow onion, chopped (2 cups chopped)
  • 4 large garlic cloves, minced (about 1 ½ Tbsp.)
  • 2 cups lower-sodium chicken broth
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • ¼ teaspoon cayenne pepper
  • ¼ cup heavy whipping cream, warmed (about 80°F)
  • ¼ cup cornstarch
  • 1 cup frozen sweet peas, thawed
  • 1 ½ tablespoons chopped fresh tarragon, plus more for garnish
  • Hot cooked rice or egg noodles

Season chicken evenly with black pepper and ¾ teaspoon of the salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side remove from heat.

Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining ½ teaspoon salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots set aside.

Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

Creamy Slow Cooker Garlic Chicken

We all need some easy slow cooker recipes in our repertoire during the busy holiday season.

Not only is this Creamy Slow Cooker Garlic Chicken elegant enough for a holiday meal itself, but it couldn’t be easier to make! It’s the perfect dinner for a busy time of year.

I finally made this tonight and we loved it!

This is definitely a dish for garlic lovers, which I am. My husband isn’t as much of a fan, but he still thought this was delicious. And you can always cut down on the garlic if you’d like.

Personally I feel like 20 cloves is just right, but to each his own! I actually loved eating the whole cooked garlic cloves in this dish. They were incredibly tender and flavorful kind of melted in your mouth.

Of course, I probably gave off an awesome garlicky aroma for the next few days, but it was totally worth it!

The garlic wasn’t the only thing I loved about this dish. The chicken was fall-apart tender, and the creamy sauce was perfect served over pasta.

Not to mention the fresh thyme, which added such great flavor to everything. I would even go so far as to say this was a dish you could order in a restaurant. It was that good!

I know it’s a bit of extra work to brown the chicken breasts and garlic before you add them to the slow cooker, but it’s not that hard, and it adds so much to both the flavor and appearance of the finished product.

Don’t skip it! You’ll be glad you spent the few extra minutes on that simple step.

Along with a green salad and some crusty bread, this is a wonderful week might meal that will make your family think you spent hours in the kitchen.

Slow Cooker Creamy Garlic Chicken and Veggies

Yield: 6 servings

prep time: 15 minutes

cook time: 6 hours 15 minutes

total time: 6 hours 30 minutes

A one pot crockpot meal! Tender chicken, potatoes and broccoli! Served with the creamiest garlic sauce ever!


  • 6 bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 pounds baby red potatoes, halved
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 3 cups broccoli florets
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon cornstarch


  1. Season chicken with paprika, salt and pepper, to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side drain excess fat and set chicken aside.
  3. Place potatoes into a 6-qt slow cooker. Stir in wine, chicken stock, shallots, garlic and thyme season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
  4. Cover and cook on low heat for 5-6 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F. Add broccoli during the last 30 minutes of cooking time.
  5. Remove chicken, potatoes and broccoli from the slow cooker, cover and keep warm.
  6. In a small bowl, whisk together heavy cream, lemon juice and cornstarch. Stir into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  7. Serve chicken, potatoes and broccoli immediately with cream sauce.

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You will need a good crock pot to make sun dried tomato chicken.

If you are in the market for something new, I really love my Ninja cooker. The nice thing about this is you can brown the meat in the same slow cooker for recipes that call for that.

It is so handy to just have the one pan to clean. It has become of my favorite kitchen appliances and you will love having one of these.

I also really like this crockpot as well. I use this all the time and it’s great.

My favorite feature is that you can lock the lid down. This is awesome for when you need to take the crockpot somewhere.

I often use the slow cooker to take dishes to potluck events and this feature is amazing! There are several others on sale here.

Another favorite is this programmable crock pot for when I am am not at home all day. I love coming home to a nice meal ready and waiting!

I also like to use crock pot liners to make clean up a breeze. These plastic bags are worth every penny and save a ton of time.


*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.