CREAMY CHICKEN CROCKPOT RECIPES RECIPES

Name: Creamy Crock Pot Chicken
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 3-4 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, fresh or frozen; 1 (8 ounce) package cream cheese; 1 (10 1/2 ounce) can condensed cream of mushroom soup; 1 (1 ounce) package Italian salad dressing mix

CREAMY CROCK POT CHICKEN RECIPE - FOOD.COM

Creamy Crock Pot Chicken Recipe - Food.com image

This is an all-around family favorite! My mom originally made it when I was younger, and now I use the recipe in my home and tell my friends about it! It's delicious, creamy, and filling! Using a crock pot makes it easy and convenient. Hope you enjoy!

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 3 hours

Yield 3-4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 lbs boneless skinless chicken breasts, fresh or frozen
1 (8 ounce) package cream cheese
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (1 ounce) package Italian salad dressing mix

Steps:

Place chicken in crock pot.
Cut cream cheese into cubes and distribute evenly over chicken.
In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth.
Pour mixture over chicken and cream cheese in crock pot.
Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken.
Serve with rice or egg noodles.
Enjoy!

Nutrition Facts : Calories 602, FatContent 37.6, SaturatedFatContent 17.3, CholesterolContent 228.6, SodiumContent 1202.2, CarbohydrateContent 9.7, FiberContent 0, SugarContent 3.9, ProteinContent 54.3

BEST SLOW COOKER CREAMY CHICKEN RECIPE - HOW TO MAK…

Best Slow Cooker Creamy Chicken Recipe - How To Mak… image

This slow cooker creamy lemon herb chicken spends all day bubbling along and results in everything you want in a meal: delicious, comforting, and easy.

Provided by Olivia Mack McCool

Categories weeknight meals dinner main dish poultry

Total Time 6 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lb. skinless, boneless chicken breasts (about 4)
Kosher salt
Freshly ground black pepper
4 tbsp. (1/2 stick) unsalted butter
1 1/2 c. low-sodium chicken stock
1 shallot, finely chopped
4 cloves garlic, finely chopped
3 thyme sprigs
1 rosemary sprig
2 tbsp. water
2 tsp. cornstarch
1/2 c. heavy cream
2 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
Chopped fresh parsley, for serving

Steps:

Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet over medium-high heat, melt butter. Arrange chicken in pan in an even layer and cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer chicken to 5-quart slow cooker. Pour stock into pan and scrape up any stuck-on bits, then pour over chicken.
Add shallot, garlic, thyme, and rosemary to slow cooker. Cover and cook on high for 4 hours or low for 6 hours, until chicken is very tender. Discard herb stems.
During the last 20 minutes of cooking, in a small bowl, whisk water and cornstarch and pour into slow cooker. Add cream, lemon zest, and lemon juice. Gently stir to combine and continue to cook on high or low about 20 minutes, until sauce is slightly thickened and warmed through.
Divide chicken and sauce among plates. Top with parsley.

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