Slow Cooker Cream Cheese Chicken
Ingredients
Base (the “2 ingredients”)
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2–3 lbs boneless, skinless chicken breasts (or thighs)
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16 oz cream cheese (2 blocks), cut into chunks
Seasonings (highly recommended)
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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½ tsp black pepper
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½–1 tsp salt (to taste)
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Optional: Italian seasoning, ranch seasoning, or chili flakes
Optional add-ins
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½ cup chicken broth (helps if you want extra sauce)
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1 cup shredded cheddar or mozzarella (at the end)
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½ cup cooked bacon bits
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1 cup corn, spinach, or mushrooms
Instructions
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Prep the slow cooker
Lightly spray with cooking spray. -
Add chicken
Lay chicken flat in the bottom. -
Season generously
Sprinkle all seasonings evenly over the chicken. -
Add cream cheese
Place chunks or whole blocks directly on top (like in the photo). -
Cook
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LOW: 6–7 hours (best texture)
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HIGH: 3–4 hours
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Shred & stir
Once chicken is tender, shred it right in the slow cooker using two forks. Stir until the cream cheese melts into a smooth sauce. -
Final taste check
Adjust salt/pepper. Add cheese or extras if using, cover, and cook 10–15 more minutes.
How to Serve
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Over rice, pasta, or mashed potatoes
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In tortillas or sandwiches
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Over cauliflower rice or zoodles
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As a dip with chips or crackers
Q & A
Q: Can I use frozen chicken?
Yes, but only on LOW and add 30–60 minutes. For food safety, thawed chicken is best.
Q: My sauce looks watery—help!
Totally normal at first.
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Shred the chicken and stir—this thickens it.
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Let it cook uncovered for 10–15 minutes.
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Add extra cream cheese or shredded cheese if needed.
Q: Can I use chicken thighs instead?
YES—and honestly, they’re juicier and more forgiving.
Q: Can I make it spicy?
Absolutely:
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Add cayenne, chili flakes, or hot sauce
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Swap plain cream cheese for jalapeño cream cheese
Q: Is this keto / low-carb?
Yes! Just serve it without rice or pasta.
Q: Can I prep this ahead?
Yep.
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Assemble everything in the crock insert
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Cover and refrigerate up to 24 hours
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Cook when ready
Q: How do I store leftovers?
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Fridge: 3–4 days (airtight container)
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Freezer: Up to 2 months
Reheat gently and stir—add a splash of broth if needed.
Q: Can I bake this instead?
Sure!
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Bake covered at 375°F (190°C) for 40–45 minutes
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Shred, stir, bake uncovered 10 more minutes
