There’s a little bit of magic in this dish, and it starts with how simple it is. Raw chicken breasts, cubes of cream cheese, and a splash of broth all go straight into the slow cooker—no browning, no pre-cooking, no extra pans. Hours later, you open the lid to find tender, juicy chicken bathed in a rich, creamy sauce that tastes like it took far more effort than it actually did.
Ingredients (Serves 4–6)
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1½–2 lbs (680–900 g) | Whole, raw |
| Cream cheese, full-fat | 225 g (8 oz / 1 block) | Cut into cubes |
| Chicken broth | 240 ml (1 cup) | Or water + bouillon |
| Garlic powder | 1 teaspoon | Optional |
| Onion powder | 1 teaspoon | Optional |
| Dried thyme or Italian seasoning | ½ teaspoon | Optional |
| Salt | To taste | — |
| Black pepper | To taste | — |
| For serving | — | Rice, noodles, or mashed potatoes |
| Garnish | — | Fresh parsley or chives |
Step-by-Step Instructions
1. Layer the Ingredients in the Slow Cooker
Place the raw chicken breasts in the bottom of the slow cooker in a single layer. Try not to overlap them too much so they cook evenly.
Sprinkle the chicken with garlic powder, onion powder, dried thyme or Italian seasoning, salt, and pepper. These seasonings are optional, but they add depth and warmth to the final dish.
Pour the chicken broth around the chicken rather than directly over it. This helps keep the seasoning in place while still providing moisture.
Finally, place the cubed cream cheese evenly on top of the chicken. Keeping the cream cheese on top allows it to melt gently into the sauce as the dish cooks.
2. Cook Low and Slow
Cover the slow cooker with the lid and cook:
- On LOW for 5–6 hours, or
- On HIGH for 3–4 hours
Do not open the lid during cooking. Keeping the steam trapped inside ensures the chicken stays juicy and tender.
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
3. Shred the Chicken and Create the Sauce
Once the chicken is cooked, carefully remove the breasts from the slow cooker and place them on a cutting board or plate. Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker. Gently stir everything together until the cream cheese and broth combine into a smooth, creamy sauce that coats the chicken evenly.
Taste and adjust seasoning with additional salt and pepper if needed.
4. Serve Warm
Spoon the creamy chicken over warm rice, cooked pasta, or fluffy mashed potatoes. Finish with a sprinkle of fresh parsley or chives for color and freshness.
Pro Tips for Best Results
- Use full-fat cream cheese. Low-fat versions can separate or become grainy during long cooking times.
- Don’t stir too early. Let the chicken and cream cheese cook undisturbed for the best texture.
- Whole chicken breasts work best. Cutting them beforehand can make the meat dry.
- For extra richness, add 2 tablespoons of butter during the last 30 minutes of cooking.
