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Slow Cooker Cream Cheese Chicken

  • Cooking Time:

    5–6 hours
  • Servings:

    4

Ingredients

4 bone­less skin­less chick­en breasts (I use them frozen)
1 pack­et dry ital­ian sal­ad dress­ing
1 can cream of chick­en soup
8 oz. cream cheese
Noo­dles of your choice
1/2 c. boil­ing water mixed with 1/2 chick­en buil­lion cube
2 T. melt­ed but­ter

  1. Pour buil­lion water in bot­tom of slow cook­er, then add the chick­en.
  2. Driz­zle melt­ed but­ter over chick­en and sprin­kle with dry ital­ian dress­ing.
  3. Cov­er. Cook on Low for 5–6 hours, 45 min­utes before done, mix soup and cream cheese (Melt in microwave for a few min­utes to com­bine until smooth).
  4. Add mix­ture to slow cook­er and con­tin­ue cook­ing on Low for 30–45 min­utes.

NOTE: Love this recipe over cooked noo­dles!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Heather

First off, I love your web­site!! Thank you for all your yum­my recipes.

Can I ask how much chick­en buil­lon this recipe requires?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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