Slow Cooker Cream Cheese Chicken
Ingredients
4 large boneless, skinless chicken breasts
2 (8 oz / 225 g each) blocks cream cheese
1 tablespoon olive oil (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon red pepper flakes (optional)
1 packet ranch seasoning mix (optional but delicious)
1/2 cup chicken broth (optional, for extra moisture)
Instructions
- Prep the chicken
Place the chicken breasts in the bottom of your slow cooker in a single layer. - Season
Sprinkle salt, pepper, garlic powder, onion powder, paprika, red pepper flakes, and ranch seasoning evenly over the chicken. - Add cream cheese
Place the two blocks of cream cheese directly on top of the chicken. - Optional step
Pour 1/2 cup chicken broth around the sides (not directly over the cream cheese) if you want a slightly thinner sauce. - Cook
Cover and cook:
• LOW for 6–7 hours
or
• HIGH for 3–4 hours
The chicken should be very tender and easy to shred.
- Shred and mix
Once cooked, shred the chicken directly in the slow cooker using two forks. Stir everything together until the cream cheese melts completely into a smooth, creamy sauce.
Serving Ideas
- Over rice
- Over mashed potatoes
- With pasta
- Inside sandwiches or sliders
- In tortillas for creamy chicken wraps
- Over roasted vegetables
- On top of baked potatoes
Optional Add-Ins
- 1/2 cup shredded cheddar for extra cheesiness
- 1/2 cup cooked bacon bits
- 1/2 cup sautéed mushrooms
- 1 cup spinach (stir in at the end)
- 1 can diced green chilies
Storage
Store in an airtight container in the fridge for up to 4 days.
Reheat gently in the microwave or on the stovetop. Add a splash of milk if it thickens too much.
This is one of those dump-and-go recipes that tastes like you worked all day in the kitchen 😋
If you’d like, I can also give you an oven or stovetop version!