Cream Cheese Chicken Crock Pot
Tired and hungry? This easy cream cheese chicken crock pot recipe delivers comfort with almost zero effort. Just dump, slow cook, shred, and enjoy.
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts or thighs
- 1 block full‑fat cream cheese
- 1 packet dry Italian dressing mix (e.g. Good Seasons)
- 0.5 cup chicken broth
Optional seasonings
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon Italian seasoning
Optional extras
- 1 can cream of chicken soup
- 1 can diced tomatoes
Instructions
- Spray the inside of the slow cooker with oil to prevent sticking.
- Place chicken breasts or thighs in the cooker—no need to trim or slice.
- Sprinkle the dry Italian dressing mix evenly over the chicken.
- Pour in ½ cup (120 ml) chicken broth around the edges.
- Cover and cook on LOW for 5 hours or HIGH for 2½–3 hours.
- Once cooked, shred the chicken with two forks right in the pot.
- Cut the block of cream cheese into cubes and stir into the shredded chicken.
- Let it sit on LOW for 20 minutes to melt the cream cheese, then stir until smooth.
- Adjust consistency: add broth or milk if too thick, or cook uncovered if too thin.
- For extras like spinach or mushrooms, stir them in during the last 20‑30 minutes.
Notes
This cream cheese chicken crock pot recipe provides approximately 350 calories per serving. It contains about 28 grams of protein and 22 grams of fat, including 11 grams of saturated fat. Carbohydrates are low at just 4 grams, with 2 grams of sugar and less than 1 gram of fiber. Sodium comes in around 600 milligrams, depending on the broth and dressing mix you use.
These numbers are estimates and may vary slightly based on your ingredients and portion size.