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Slow Cooker Cream Cheese Chicken
Hearty and comforting! This shredded chicken in the Crockpot simmers all day in a luscious cream cheese sauce with Italian seasoning, garlic, celery seed, and cream of mushroom soup.
Course
Slow Cooker
Cuisine
American
Keyword
Slow Cooker Cream Cheese Chicken
Prep Time
5
minutes
minutes
Cook Time
9
hours
hours
Total Time
9
hours
hours
5
minutes
minutes
Servings
4
Calories
603
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
6 Quart Crockpot
Ingredients
5
boneless skinless chicken breasts
2
tbsp
Italian seasoning
½
tsp
celery seed
1
tbsp
onion powder
¼
tsp
pepper
1
tsp
salt
2
garlic cloves
minced
2
cans
cream of mushroom soup
284ml cans
1
package
cream cheese
8oz/250g package, softened, cut into cubes
1
tbsp
chives
chopped
US Customary
-
Metric
Instructions
Place chicken breasts in the slow cooker.
In a small bowl, stir together Italian seasoning, celery seed, onion powder, pepper, salt and garlic cloves. Sprinkle on top of chicken.
Pour the cans of mushroom soup on top of chicken.
Cook on LOW for 8 hours.
Shred the chicken with two forks. Add the cream cheese and cook on HIGH for 1 hour.
Stir the melted cream cheese to mix everything together. Sprinkle chives on top. Serve hot.
Video
Nutrition
Serving:
1
g
|
Calories:
603
kcal
|
Carbohydrates:
18
g
|
Protein:
53
g
|
Fat:
35
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
191
mg
|
Sodium:
1937
mg
|
Fiber:
2
g
|
Sugar:
3
g