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Easy 4-Hour Slow Cooker Chicken

Tender chicken breasts cook in a creamy sauce made with condensed cream of chicken soup, cream cheese, and dry Italian seasoning. Serve the shredded chicken over rice, egg noodles, or mashed potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breasts, about 1½–2 lb total Boneless, skinless chicken-breast halves
Creamy Sauce
  • 1 can, 10¾ oz Condensed cream-of-chicken soup
  • 1 package, about 1 oz Dry Italian salad-dressing seasoning mix
  • 1 package, 8 oz Cream cheese, softened

Method
 

Step-by-Step
  1. Place the thawed chicken breasts in the slow-cooker crock in a mostly even layer.
  2. Stir together the condensed cream-of-chicken soup, softened cream cheese, and dry Italian seasoning until combined. The mixture may remain slightly lumpy at this stage.
  3. Spoon or spread the creamy mixture over the chicken breasts, covering as much of the surface as possible.
  4. Cover and cook on LOW for about 4 hours, checking the thickest breast with an instant-read thermometer. Continue cooking as needed until the chicken reaches 165°F/74°C internally, with the overall LOW cooking window being 4–6 hours.
  5. Shred or slice the cooked chicken, return it to the sauce, and stir until coated. Serve hot over rice, egg noodles, or mashed potatoes.

Notes

Use thawed chicken for more even cooking, and avoid opening the lid repeatedly. For a smoother sauce, soften the cream cheese before mixing; if the sauce is too thick, loosen it with a few tablespoons of chicken broth or milk.