Cream Of Chicken Recipes Crockpot

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. High five! We’ve all been there, staring into the fridge, dreaming of comfort food that practically makes itself. And let me tell you, when it comes to “dump and go” deliciousness, the Crockpot is your ride-or-die. Especially when we’re talking about a creamy, dreamy, “I could eat this all day” kind of Cream of Chicken situation. Get ready for your taste buds to thank you.

Why This Recipe is Awesome

Okay, let’s be real. This recipe is awesome because it’s essentially a culinary magic trick. You throw a bunch of stuff into a magical slow-cooker, walk away, live your best life (or just watch Netflix, no judgment here), and then BAM! Dinner is served. It’s so idiot-proof, even I didn’t mess it up, and my track record with anything more complex than toast is… spotty. Plus, it’s hearty, comforting, and makes your house smell like a gourmet restaurant (without the awkward small talk with the chef). Minimal effort, maximum flavor – that’s the motto!

Ingredients You’ll Need

Gather ’round, my fellow lazy chefs! Here’s what you’ll need to make this creamy dream a reality. Don’t worry, it’s all super basic stuff you probably already have, or can grab on a quick dash to the grocery store.

• 1.5 – 2 lbs Boneless, Skinless Chicken Breasts or Thighs: Your choice, champ! Thighs bring more flavor, breasts are lean and mean.
• 2 Cans (10.5 oz each) Cream of Chicken Soup: The OG MVP. Accept no substitutes (unless you’re making your own, then you’re just showing off).
• 1 Block (8 oz) Cream Cheese: The secret ingredient for next-level creaminess. Don’t skimp on this hug for your soul.
• 1/2 cup Chicken Broth: Just a little liquid courage for our slow cooker.
• 1 teaspoon Garlic Powder: Because garlic makes everything better. It’s a fact.
• 1/2 teaspoon Onion Powder: Garlic’s best friend, always invited to the party.
• Salt and Black Pepper to taste: Season those bad boys up! Don’t be shy.
• Optional: Fresh Parsley or Chives for garnish: Makes it look fancy, even if you just rolled out of bed to eat it.

Step-by-Step Instructions

Alright, listen up, because this is where the “hard work” happens. Spoiler alert: it’s not hard at all. Just follow these super simple steps and prepare to be amazed!

1. First things first, grab your trusty slow cooker. Place the chicken breasts or thighs at the bottom in a single layer. Don’t crowd them too much; everyone needs their space, even chicken.
2. In a separate bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper until it’s all smooth and happy.
3. Now, pour that creamy mixture right over the chicken. Make sure the chicken is mostly covered. If it’s peeking out a little, no biggie, it’ll be fine.
4. Cut the block of cream cheese into a few chunks and scatter them on top of the soup mixture. Resist the urge to eat them directly. We’re making dinner here!
5. Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. Remember: low and slow is always best for tender chicken!
6. Once the cooking time is up, the chicken should be fall-apart tender. Remove the chicken to a cutting board and shred it using two forks. It should be ridiculously easy.
7. Give the sauce in the slow cooker a good stir to incorporate all that melted cream cheese. It should be thick, smooth, and gloriously creamy. Return the shredded chicken to the pot and stir to combine.
8. Serve it up! This stuff is amazing over rice, noodles, mashed potatoes, or even just by the spoonful. Garnish with some fresh herbs if you’re feeling fancy.

Common Mistakes to Avoid

Even the simplest recipes have traps for the unwary. Fear not, I’ve made all the mistakes so you don’t have to! Here are a few things to steer clear of if you want maximum deliciousness:

• Opening the Lid Too Often: This isn’t a peek-a-boo game, people! Every time you lift that lid, you lose heat, and your cooking time goes up. Patience, my friend.
• Under-Seasoning: A crime against flavor! Cream of chicken soup is a good base, but it needs a little kick. Don’t be afraid of the salt, pepper, garlic, and onion powder. Taste as you go, if you dare to lift the lid towards the end.
• Forgetting the Cream Cheese: Seriously, don’t do it. It adds a richness and tang that truly elevates the dish from “good” to “OMG, I need more!”
• Overcooking on High Heat: Yes, “high” is faster, but it can sometimes dry out your chicken. If you have the time, stick to “low” for that melt-in-your-mouth tenderness.

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something? No worries, we can totally play fast and loose with this recipe. It’s very forgiving!

• Different Meats: Not a chicken fan? Try pork loin or even turkey tenderloins. They’ll cook up just as lovely.
• Veggies Welcome: Want to sneak in some nutrients? Throw in a bag of frozen mixed veggies (peas, carrots, corn) during the last 30 minutes to an hour of cooking. Or some sliced mushrooms, yum!
• Spice it Up: A pinch of red pepper flakes or a dash of hot sauce will give it a nice little kick. Or for a smoky flavor, a tiny bit of smoked paprika works wonders.
• Different Cream Soups: While cream of chicken is classic, you could totally use cream of mushroom or even cream of celery for a different flavor profile. IMO, cream of mushroom is a close second!
• Healthier Cream Cheese: You can use 1/3 less fat cream cheese if you’re watching your intake. It still works great, just maybe slightly less decadent.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and slightly sarcastic) answers!

• Can I use frozen chicken breasts? Yes, you can! Just know that it’ll take a bit longer for them to cook through, so add an extra hour or two to your cooking time on low. Make sure they reach an internal temp of 165°F.
• What should I serve this with? Oh, the possibilities! It’s fantastic over rice, egg noodles, mashed potatoes, or even alongside some crusty bread for dipping. Steamed broccoli makes a nice green addition too.
• How long does it last in the fridge? If you manage to have leftovers (a big IF), it’ll keep well in an airtight container in the fridge for 3-4 days.
• Is it freezer-friendly? Absolutely! Once cooled, transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the stovetop or microwave.
• Can I make it dairy-free? Hmmm, this one’s tricky since “cream of chicken” and “cream cheese” are dairy powerhouses. You might find dairy-free cream of chicken soups and cream cheese substitutes, but the texture and flavor might differ a bit.
• My sauce is too thin/thick, help! If it’s too thin, you can make a quick cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it into the hot sauce, cooking for another 15-30 minutes until thickened. Too thick? Add a splash more chicken broth until it’s just right.

Final Thoughts

And there you have it! A ridiculously easy, unbelievably tasty, and super comforting Cream of Chicken Crockpot recipe that practically makes itself. Go ahead, pat yourself on the back, you culinary genius! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!