Description
Easy Slow Cooker Creamy Chicken with tender meat in rich garlic herb cream sauce. Just 10 minutes prep, slow cooker does the rest. Perfect over pasta, rice, or potatoes. Family-friendly weeknight dinner.
Ingredients
2 pounds boneless chicken breasts or thighs
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika
1 cup chicken broth
8 oz cream cheese, softened and cubed
1 cup heavy cream
4 cloves garlic, minced
1 small onion, diced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons dried thyme
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
½ cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
1. Pat chicken dry, trim excess fat. Season both sides with salt, pepper, garlic powder, Italian seasoning, and paprika.
2. Soften cream cheese to room temperature, cut into cubes. Dice onion and mince garlic.
3. Optional: Heat olive oil in skillet over medium-high. Brown chicken 2-3 minutes per side for extra flavor. (Not required but adds depth.)
4. Spray slow cooker with cooking spray. Layer diced onion and minced garlic in bottom.
5. Arrange seasoned chicken in single layer over onions.
6. Scatter cream cheese cubes over chicken.
7. In bowl, mix together chicken broth, heavy cream, Dijon mustard, lemon juice, thyme, basil, and red pepper flakes.
8. Pour sauce mixture over chicken and cream cheese in slow cooker.
9. Cover and cook: LOW 4-5 hours for breasts (5-6 for thighs), or HIGH 2-3 hours for breasts (3-4 for thighs).
10. Check doneness at minimum time – chicken should reach 165°F internal temp and be tender enough to shred with fork.
11. Stir well to incorporate melted cream cheese into sauce.
12. If sauce is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water. Stir into slow cooker, cook HIGH uncovered 15-20 minutes until thickened.
13. Stir in Parmesan cheese until melted. Taste and adjust seasoning.
14. Shred chicken if desired or serve whole. Garnish with fresh parsley. Serve over pasta, rice, or potatoes.
Notes
Never cook chicken from frozen in slow cooker – safety hazard. Always thaw completely first.
Use full-fat dairy – low-fat separates during long cooking.
Soften cream cheese before adding for smooth sauce.
Don’t lift lid during cooking – adds 15-20 minutes each time.
Chicken thighs stay juicier than breasts and are harder to overcook.
Store refrigerated up to 4 days. Freezes well up to 3 months.
If sauce looks separated, stir vigorously – usually comes back together.
Can double recipe in 7-8 quart slow cooker, add 30-60 minutes cook time.
- Prep Time: 10
- Cook Time: 300
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 155mg
Keywords: slow cooker chicken, crockpot chicken, creamy chicken, easy dinner, hands-off meal