Cream Cheese Chicken
This creamy, flavorful slow cooker dish combines tender chicken with rich cream cheese for a hassle-free, restaurant-quality meal.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs) Thighs provide a juicier option.
- 16 oz full-fat cream cheese, softened and cut into cubes
- 1 cup chicken broth, low-sodium preferred Or use vegetable broth as a substitute.
- 1 oz dry ranch seasoning mix
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 small onion, finely diced
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt Adjust to taste.
- 1 tablespoon olive oil
- 1 cup sliced mushrooms Optional, for added flavor.
- 1/4 cup diced sun-dried tomatoes Optional, for added tanginess.
- 2 tablespoons fresh chopped parsley Optional, for garnish.
Instructions
Preparation
- Ensure the cream cheese is at room temperature to avoid lumps. Pat the chicken dry with paper towels.
Seasoning
- Sprinkle both sides of the chicken with salt and pepper. Optionally, sear the chicken in a hot pan with olive oil for added flavor.
Crock Pot Prep
- Coat your slow cooker with cooking spray or use a liner. Pour olive oil at the bottom and spread evenly.
Layering
- Add diced onion and minced garlic to the bottom of the crock pot, then place the seasoned chicken on top.
Cream Cheese Mixture
- Whisk together chicken broth and ranch seasoning in a bowl. Pour the mixture over the chicken.
Cooking
- Cover the crock pot and cook on low for 7-8 hours or on high for 3-4 hours.
Adding Cream Cheese
- 30-45 minutes before serving, add the cubed cream cheese to the crock pot and mix.
Shredding
- Once the cream cheese has melted, shred the chicken and mix it back into the sauce, then cook for an additional 15 minutes.
Final Seasoning
- Taste and adjust seasoning if necessary. Stir in dried dill.
Garnish and Serve
- Transfer to a serving dish and garnish with fresh chopped parsley.
Notes
For lighter versions, use Neufchâtel cheese or reduce the cream cheese. Serve over egg noodles, rice, or cauliflower rice.