Cream Cheese Chicken, Low and Slow
Chicken breasts cooked low and slow in cream cheese, cream of chicken soup and seasonings until they shred. About 407 calories and 38 g protein per serving.
Cream Cheese Chicken, Low and Slow
Course: Main CourseDifficulty: Easy6
servings10
minutes9
hoursChicken breasts cooked low and slow in cream cheese, cream of chicken soup and seasonings until they shred. About 407 calories and 38 g protein per serving.
Ingredients
2 lb boneless skinless chicken breasts
1 can (10.5 ounces) condensed cream of chicken soup
8 ounces cream cheese, softened and cubed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery seed
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chicken broth
2 tablespoons chopped chives, for garnish
Toast, rolls or rice, for serving
Directions
- Mix the garlic powder, onion powder, celery seed, Italian seasoning, salt and pepper in a small bowl.
- Season both sides of the chicken with the spice mix.
- Place the chicken in the slow cooker in one layer.
- Spread the cream of chicken soup over the top.
- Dot the cream cheese cubes on top and pour the broth around the edges.
- Cover and cook on LOW for 9 hours or on HIGH for 5 hours, until the chicken falls apart.
- Shred the chicken right in the pot with two forks.
- Stir everything until the cream cheese melts into a smooth sauce.
- Serve on hot buttered toast and garnish with chives.
Notes
- The nine-hour LOW time suits a work day. Use plain Greek yogurt for part of the cream cheese if you want more protein. Leftovers keep 4 days in the fridge and make a good sandwich filling. Stir in a splash of broth when you reheat to loosen it.
What makes this cream cheese chicken work
Chicken breast can go dry, but the cream cheese and soup make a sauce that wraps every strand. Because the pot cooks gently all day, the meat stays moist and pulls apart with almost no effort.
Cubing the cream cheese helps it melt evenly. A solid block leaves lumps that never fully blend.
Ways to serve it
Spoon it over mashed potatoes, egg noodles or a split baked potato. It also fills slider buns well. A green vegetable on the side cuts the richness.
Common mistake and storage
The usual mistake is opening the lid to check. Every peek lets out heat and adds time. Trust the clock and stir only at the end.
Pack leftovers in a shallow container. Reheat in a pan over low heat and use a splash of broth. High heat makes the sauce split.
Sandwich night
The shredded chicken piles well onto toasted rolls with a slice of sharp cheese. Add a few pickled onions or crisp lettuce for crunch. It also stirs into cooked pasta with a handful of frozen peas for a fast second dinner.
Cream Cheese Chicken, Low and Slow at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken breasts, (10.5 ounces) condensed cream of chicken soup, cream cheese, garlic powder
Tips for Cream Cheese Chicken, Low and Slow
The nine-hour LOW time suits a work day. Use plain Greek yogurt for part of the cream cheese if you want more protein. Leftovers keep 4 days in the fridge and make a good sandwich filling. Stir in a splash of broth when you reheat to loosen it.
Cream Cheese Chicken, Low and Slow FAQ
How long does Cream Cheese Chicken, Low and Slow take?
Cream Cheese Chicken, Low and Slow takes 9 hours of cooking after 10 minutes of prep.
How many people does Cream Cheese Chicken, Low and Slow serve?
This recipe makes 6 servings.
What do I need to make Cream Cheese Chicken, Low and Slow?
12 ingredients, led by boneless skinless chicken breasts, (10.5 ounces) condensed cream of chicken soup, cream cheese, garlic powder. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
