Crock Pot Creamed Chicken

Crock Pot Creamed Chicken is tender, juicy and full of flavor. Cream cheese and cream of mushroom soup create a rich and creamy sauce for the boneless chicken breasts which cook up so tender, you don’t even need a knife to cut them. A packet of Ranch seasoning mix provides plenty of flavor. I like to add in some fresh mushrooms to compliment the flavor of the mushroom soup. Serve over rice for an easy weeknight meal.

The crock pot is my favorite way to cook chicken. It comes out tender and juicy every time which is really hard to accomplish when cooking boneless chicken breasts using other cooking methods.

To make Creamy Crock Pot Chicken, I like to first cook the chicken with the ranch seasoning and just a bit of water. Since crock pot recipes tend to get watery and I like a thick and creamy sauce, after 3 hours I discard about half of the liquid. The chicken still has plenty of ranch flavor, but the sauce won’t be so watered down.

Then I add the mushrooms, cream cheese, and cream of mushroom soup and cook on LOW for another 1 to 1 /2 hours. The cream cheese gives the sauce so much richness and creaminess, and I don’t know about you, but a packet of Ranch seasoning on just about anything tastes great to me.

A packet of Italian Salad Dressing mix can be used instead of Ranch, and feel free to use cream of chicken soup instead of mushroom.

I feel certain a can of cheddar soup would be delicious as well. Some cheese flavor is always good. 🙂

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More Crock Pot Recipes

Slow Cooker White Chicken Chili

Crock Pot Chicken Parmesan

Slow Cooker Corn Dip

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