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–+ servings

Slow Cooker Creamy Shredded Chicken

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Tender, juicy shredded chicken slow-cooked in a rich, creamy sauce that comes together with just a handful of simple ingredients — this is the kind of weeknight meal your whole family will be begging for on repeat!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 342
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts about 3-4 medium breasts
  • 1 can (10.5 oz) condensed cream of chicken soup
  • ½ cup low-sodium chicken broth
  • 8 oz cream cheese, cubed full-fat or reduced-fat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped optional, for garnish

Method
 

  1. Place the chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
  2. In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and black pepper until smooth. Pour the mixture evenly over the chicken.
  3. Place the cubed cream cheese evenly on top of the chicken and sauce mixture. Do not stir — just let it sit on top so it melts down during cooking.
  4. Place the lid on the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and very tender.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks on a cutting board.
  6. Stir the sauce remaining in the slow cooker until the melted cream cheese is fully incorporated and the sauce is smooth and creamy.
  7. Return the shredded chicken to the slow cooker and add the butter. Stir everything together until the butter is melted and the chicken is fully coated in the creamy sauce.
  8. Taste and adjust seasoning with additional salt and pepper as needed. If the sauce is too thick, stir in an extra splash of warm chicken broth. Garnish with fresh parsley if desired and serve immediately over mashed potatoes, rice, pasta, or sandwich buns.

Nutrition

Calories: 342kcalCarbohydrates: 7gProtein: 36gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 138mgSodium: 620mgPotassium: 598mgSugar: 2gVitamin A: 540IUVitamin C: 2mgCalcium: 58mgIron: 1mg

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let cool completely and transfer to a freezer-safe container for up to 3 months. Reheat on the stovetop over low heat, adding a splash of broth to loosen the sauce if needed.
Lighter Option: Use reduced-fat cream cheese and reduced-fat cream of chicken soup to cut back on calories and saturated fat without sacrificing the creamy texture. Serving over brown rice or whole wheat pasta also adds extra fiber and nutrition for the whole family.
Sodium Tip: Use low-sodium chicken broth and a low-sodium version of cream of chicken soup to significantly reduce the overall sodium content of this dish. Always taste and season at the end so you are fully in control of the salt level.

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