Crock Pot Creamed Chicken

Crock Pot Creamed Chicken

 

Crock Pot Creamed Chicken is tender, juicy and full of flavor. Cream cheese and cream of mushroom soup create a rich and creamy sauce for the boneless chicken breasts which cook up so tender, you don’t even need a knife to cut them. A packet of Ranch seasoning mix provides plenty of flavor. I like to add in some fresh mushrooms to compliment the flavor of the mushroom soup. Serve over rice for an easy weeknight meal.

Creamy Crock Pot Chicken cooks up so tender and ranch seasoning and cream cheese make it super yummy.

 

The crock pot is my favorite way to cook chicken. It comes out tender and juicy every time which is really hard to accomplish when cooking boneless chicken breasts using other cooking methods.

To make Creamy Crock Pot Chicken, I like to first cook the chicken with the ranch seasoning and just a bit of water. Since crock pot recipes tend to get watery and I like a thick and creamy sauce, after 3 hours I discard about half of the liquid. The chicken still has plenty of ranch flavor, but the sauce won’t be so watered down.

Creamy Crock Pot Chicken cooks up super tender and cream cheese and ranch seasoning makes it super yummy.

 

Then I add the mushrooms, cream cheese, and cream of mushroom soup and cook on LOW for another 1 to 1 /2 hours. The cream cheese gives the sauce so much richness and creaminess, and I don’t know about you, but a packet of Ranch seasoning on just about anything tastes great to me.

Creamy Crock Pot Chicken cooks up super tender with tons of flavor from ranch seasoning mix and cream cheese.

 

A packet of Italian Salad Dressing mix can be used instead of Ranch, and feel free to use cream of chicken soup instead of mushroom.

I feel certain a can of cheddar soup would be delicious as well. Some cheese flavor is always good.  🙂

Creamy Crock Pot Chicken cooks up super tender with tons of flavor from ranch seasoning and cream cheese.

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Crock Pot Creamed Chicken
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Crock Pot Creamed Chicken
Prep Time
5 mins
Cook Time
4 hr
Total Time
4 hr 5 mins
 

Crock Pot Creamed Chicken cooks up super tender with a thick and creamy sauce made from cream cheese and condensed cream of mushroom soup.

Course: Main Course
Servings: 6 servings
Calories: 337 kcal
Author: Christin Mahrlig
Ingredients
  • 6 boneless skinless chicken breasts (if they are really large you may want to use 4)
  • 1 (1-ounce) packet Ranch Dips mix
  • 1/4 cup water
  • 1 (8-ounce) package sliced mushrooms
  • 1 (8-ounce) package cream cheese, softened
  • 1 (10.25-ounce) can condensed cream of mushroom or cream of chicken soup
Instructions
  1. Lightly coat a crock pot with cooking spray or use a crock pot liner.
  2. Place chicken breasts in crock pot. Sprinkle ranch seasoning on top. Add water to crock pot.
  3. Cover crock pot and cook on LOW for 3 hours.
  4. Remove lid from crock pot. Discard about half of the liquid.
  5. Scatter mushrooms on top of chicken breasts.
  6. Sir together cream cheese and soup and pour on top of mushrooms. Place lid back on and continue to cook on LOW for 1 to 1/12 hours.
  7. Serve over rice or mashed potatoes

 

More Crock Pot Recipes

Slow Cooker White Chicken Chili

Crock Pot Chicken Parmesan

Crock Pot Chicken Parmesan

Slow Cooker Corn Salsa with easy clean-up thanks to Reymolds Slow Cooker Liners. Dump everything in the crock pot and 2 hours later you have a warm and creamy dip.

Slow Cooker Corn Dip

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