Description
A tender chicken dish cooked in a rich, velvety sauce. This dump-and-go recipe offers deep savory flavors with minimal effort, perfect for cozy meals or busy weeknights. No risky curdling with this smooth, easy-to-craft sauce.
Ingredients
2 lbs boneless, skinless chicken breasts
1 block (8 oz) cream cheese, cubed
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
3 cloves garlic, minced
1 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp black pepper
1 packet (1 oz) Italian seasoning mix (or 2 tbsp homemade: basil, oregano, thyme)
1/2 cup flour (optional for thickening)
Instructions
Place chicken breasts at the bottom of a slow cooker.
Add cubed cream cheese, cream of mushroom soup, and chicken broth.
Mix in minced garlic, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Shred chicken with a fork before serving.
Sprinkle flour (if using) to create a stovetop reduction for thicker sauce.
Serve with rice, pasta, or mashed potatoes.
Notes
Substitute with boneless chicken thighs for richer flavor
Use low-sodium broth to reduce sodium content
Storage tip: refrigerate leftovers in an airtight container for up to 3 days
Optional: add sliced mushrooms or steamed vegetables
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece with 1/4 cup sauce
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg