🫕 Crock Pot Creamy Chicken with Cream Cheese
Tender slow-cooked chicken in a rich, velvety sauce
Just place raw chicken breasts in the crock pot, top them with blocks of cream cheese, and let the slow cooker do the work. The chicken turns fall-apart tender while the cream cheese melts into a luscious, savory sauce. It’s comforting, incredibly easy, and perfect for busy days when you want a meal everyone loves.
📝 Ingredients
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2–2½ lbs boneless, skinless chicken breasts
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2 blocks (8 oz each) cream cheese, cubed
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3 cloves garlic, minced
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1 small onion, finely chopped
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½ cup chicken broth
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1 tsp dried oregano
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½ tsp paprika
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½ tsp black pepper
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Salt to taste
Optional Mediterranean add-ins
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½ cup sun-dried tomatoes, chopped
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¼ cup Kalamata olives, sliced
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1 tsp Italian seasoning
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Fresh parsley or basil for garnish
👩🍳 Instructions
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Layer the chicken
Place raw chicken breasts in the bottom of the crock pot. -
Season
Sprinkle with garlic, onion, oregano, paprika, pepper, and salt. -
Add cream cheese
Place cream cheese cubes evenly over the chicken. -
Pour in broth
Add chicken broth around the sides. -
Cook
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Low: 6–7 hours
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High: 3–4 hours
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Shred & stir
Shred the chicken with two forks, then stir until the sauce is smooth and creamy. -
Finish & serve
Add optional Mediterranean ingredients, stir, and garnish with fresh herbs.
🍽 Serving Ideas
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Over brown rice or orzo
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With roasted vegetables
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Spoon into whole-wheat pita
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Served on zucchini noodles for low-carb
❓ Q & A
Q: Can I use frozen chicken?
It’s best to thaw first for food safety and even cooking.
Q: Will the sauce be thick enough?
Yes! Once the chicken is shredded and stirred, the sauce becomes rich and creamy. For extra thickness, let it sit uncovered for 10 minutes.
Q: Can I use chicken thighs instead?
Absolutely—thighs are extra juicy and work beautifully.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days.
Q: Can I lighten it up?
Use reduced-fat cream cheese and add spinach or mushrooms for balance.
