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4-Hour Slow Cooker Chicken Recipe Made Easy

4-Hour Slow Cooker Chicken Recipe Made Easy

Tender chicken breasts cook slowly in a creamy sauce made with condensed chicken soup, Italian seasoning mix, and cream cheese. This simple Crockpot meal is ready in about four hours and pairs beautifully with rice, noodles, potatoes, or pasta.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breasts, about 6–8 ounces each Boneless, skinless chicken breasts
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1 0.7-ounce packet Dry Italian salad-dressing seasoning mix
  • 1 8-ounce package Cream cheese, cut into cubes
Optional Ingredients
  • 1/2 cup Chicken broth
Optional Garnishes
  • As desired Chopped parsley, black pepper, or grated Parmesan

Method
 

Step-by-Step
  1. Lightly grease the slow-cooker insert, then arrange the chicken breasts in a single layer. Spoon the condensed cream of chicken soup over the chicken and spread it as evenly as possible.
  2. Sprinkle the dry Italian salad-dressing seasoning mix evenly over the soup-covered chicken. Add the optional chicken broth if you prefer a thinner sauce.
  3. Cover the slow cooker and cook on LOW for about 4 hours. Check the thickest part of the largest chicken breast with an instant-read thermometer and continue only until it reaches 165°F (74°C).
  4. During the final 30–60 minutes of cooking, add the cubed cream cheese to the slow cooker. Cover again and cook until the cream cheese is soft enough to blend into the sauce.
  5. Stir the sauce until smooth and creamy, taking care to coat the chicken without breaking it apart. If desired, shred or slice the chicken and return it to the sauce.
  6. Let the chicken rest for 5 minutes before serving. Spoon the chicken and sauce over rice, egg noodles, mashed potatoes, or pasta, then finish with parsley, black pepper, or Parmesan.

Notes

Use similarly sized chicken breasts or pound very thick pieces to an even thickness. LOW cooking generally produces more tender chicken, and the chicken should be removed once it reaches 165°F to help prevent dryness. For leftovers, refrigerate promptly in a covered container and reheat gently.