What makes slow cooker chicken creamy
Most creamy slow cooker chicken recipes use one or more of these: cream cheese, canned cream-of soup, heavy cream, sour cream or Parmesan. Each behaves a little differently. Cream cheese and canned soup are very stable over long cooking times. Fresh cream and sour cream are more likely to separate, so they are often stirred in near the end. All of the recipes below serve about 4 to 6 and rely on chicken reaching 165°F (74°C).
Creamy ranch chicken
A dump-and-go favorite that works over rice, mashed potatoes or egg noodles.
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- 1 packet (about 1 ounce) dry ranch seasoning mix
- 8 ounces cream cheese, cubed
- 1 can cream of chicken soup
- Optional: baby potatoes and carrots in the bottom of the pot
Place the chicken (and vegetables, if using) in the slow cooker. Stir the cream cheese, soup and ranch packet together and spoon it over the top. Cook on low for about 6 hours, or on high for 3 to 4 hours, until the chicken is tender. Shred the chicken, stir it into the sauce and serve. The same flavors turn up in our slow cooker crack chicken, which adds bacon and cheddar.
Creamy Tuscan chicken
A restaurant-style sauce with garlic, Parmesan, sun-dried tomatoes and spinach.
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 3 cloves garlic, minced, and 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 2 big handfuls fresh baby spinach
Cook the chicken in the broth, garlic and seasoning on low for 4 to 6 hours. Stir in the cream, Parmesan and sun-dried tomatoes. Cook on high for about 15 to 20 minutes, add the spinach to wilt, then serve over pasta, rice or crusty bread. For a full pasta version, see our slow cooker chicken alfredo.
Simple cream-of-soup chicken
The easiest option uses very few ingredients.
- 1 1/2 pounds chicken breasts or thighs
- 1 can cream of chicken or cream of mushroom soup
- 1/2 cup sour cream (stirred in at the end)
- Salt, pepper, garlic powder
Place the chicken in the cooker, spread the soup on top and season. Cook on low for 6 to 7 hours, shred and stir in the sour cream before serving. Cream-of-soup recipes can be salty, so taste before adding more salt.
Keeping the sauce smooth
- Add fresh dairy late. Cream, sour cream and cheese are best added in the last 15 to 30 minutes.
- Use full-fat dairy. Low-fat versions are more likely to curdle.
- Soften cream cheese. Cubing it or letting it come to room temperature helps it blend. Whisk the sauce once the chicken is shredded.
- Mind the water. Chicken releases liquid, so sauces can thin out. Thicken with a cornstarch slurry or let it cook with the lid ajar.
- Do not overcook. Chicken breast can turn dry if left too long.
What to serve
Creamy chicken goes well with plain white rice, mashed potatoes, buttered egg noodles, roasted broccoli or green beans. For a one-pot starch, see our slow cooker chicken and rice recipes.
Storing
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Cream-based sauces may thicken or separate when reheated, so warm them gently with a splash of broth or milk, stirring often, until steaming hot.
FAQ
Can I use frozen chicken?
It is best to thaw first. The USDA advises against putting frozen chicken in a slow cooker.
Can I use thighs instead of breasts?
Yes. Thighs are more forgiving and stay juicy in long cooks.
Can I make these without canned soup?
Yes. Use cream cheese or cream with broth and thicken with cornstarch, as in the Tuscan version.