Slow Cooker Creamy Chicken is the kind of meal you’ll want on repeat—simple to prep, rich in flavor, and incredibly comforting. It’s the perfect weeknight dinner when you need something warm and satisfying without hovering over the stove. The slow cooker does the work while you go about your day.

The result is tender, juicy chicken in a silky, savory sauce that’s great over rice, pasta, or mashed potatoes. It’s family-friendly, freezer-friendly, and totally fuss-free.

Why This Recipe Works

Set it and forget it: The slow cooker keeps the chicken moist and infuses it with flavor while you do anything else.
Balanced flavors: Cream cheese and cream of chicken soup create a rich base, while garlic, onion, and herbs keep it savory—not heavy.
Flexible and forgiving: Use chicken breasts or thighs, fresh or frozen vegetables, and swap seasonings to suit your taste.
Great for leftovers: The sauce reheats beautifully and even thickens slightly, making it ideal for meal prep.

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried Italian seasoning (or a mix of basil, oregano, and thyme)
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 (10.5-ounce) can cream of chicken soup
8 ounces cream cheese, cut into cubes and softened
1 tablespoon Dijon mustard (optional, for brightness)
1 cup sliced mushrooms or 1 cup frozen peas and carrots (optional add-ins)
2 tablespoons chopped fresh parsley (for serving)
Cooked rice, egg noodles, or mashed potatoes (for serving)

How To Make Slow Cooker Creamy Chicken

Season the chicken: Pat the chicken dry. Sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning on both sides.
Build the base: Add the chopped onion and garlic to the slow cooker.
Pour in the chicken broth. Stir in the cream of chicken soup and Dijon mustard until mostly smooth.
Add the chicken: Nestle the seasoned chicken into the sauce mixture. If using mushrooms, add them now.
Hold off on peas and carrots until the end so they don’t get mushy.
Cook low and slow: Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours, until the chicken is tender and reaches 165°F in the center.
Add cream cheese: About 30 minutes before serving, add the cream cheese cubes. Cover and let them melt, then stir until the sauce is smooth and creamy.
Shred or slice: Remove the chicken to a cutting board and shred with two forks or slice it. Return to the slow cooker and stir to coat in the sauce.
Finish with veggies: If using frozen peas and carrots, stir them in now.
Cover and cook on Low for 10–15 minutes until heated through.
Taste and adjust: Add more salt or pepper if needed. The sauce should be savory, creamy, and well-seasoned.
Serve: Spoon the creamy chicken over rice, egg noodles, or mashed potatoes. Sprinkle with fresh parsley for a bright finish.

How to Store

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in portions for up to 3 months.
Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of broth or milk if the sauce is too thick.

Why This is Good for You

Protein-rich: Chicken provides lean protein that keeps you full and supports muscle recovery.
Customizable veggies: Add mushrooms, peas, spinach, or broccoli for fiber and vitamins without changing the base recipe.
Make it lighter: Use reduced-fat cream cheese and low-sodium broth to control sodium and calories while keeping the creamy texture.

What Not to Do

Don’t overcook: Even in a slow cooker, chicken can dry out if left for too long. Check for doneness around the earliest time.
Don’t add dairy too early: Cream cheese can curdle if cooked for hours.
Add it near the end for a smooth sauce.
Don’t skip seasoning: Seasoning the chicken itself helps build flavor from the start. The sauce isn’t a substitute for well-seasoned meat.
Don’t use too much liquid: Chicken releases juices as it cooks. Stick to the listed broth amount to keep the sauce creamy, not watery.

Recipe Variations

Ranch Style: Add 1 tablespoon dry ranch seasoning and finish with chopped chives.
Great with bacon bits sprinkled on top.
Lemon Herb: Stir in 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest with the cream cheese. Add extra parsley and a pinch of rosemary.
Spinach and Artichoke: Fold in 2 cups fresh spinach and 1 cup chopped artichoke hearts during the last 15 minutes. Parmesan on top is a nice touch.
Mushroom Marsala Inspired: Replace 1/2 cup of the broth with Marsala wine and use extra mushrooms.
Finish with a knob of butter for richness.
Southwest Creamy Chicken: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a can of mild diced green chiles. Serve with cilantro and lime.
Healthier Swap: Use Neufchâtel (1/3 less fat cream cheese) and plain Greek yogurt for half the cream cheese. Stir in yogurt off heat to prevent curdling.

FAQ’s For Slow Cooker Creamy Chicken

Can I use frozen chicken?

Yes, but for food safety and even cooking, it’s best to thaw chicken first. If you choose to cook from frozen, extend the cook time and ensure the internal temperature reaches 165°F. The texture will be slightly different, and it may release more liquid.

Can I make this without cream of chicken soup?

Absolutely. Whisk 1 tablespoon butter and 1 tablespoon flour in a small saucepan, cook for 1 minute, then slowly whisk in 1 cup chicken broth and 1/4 cup milk until thickened. Use that in place of the canned soup.

Breasts or thighs—what’s better?

Thighs are more forgiving and stay juicy, especially on High. Breasts are leaner and work well on Low. Both are delicious, so use what you have.

How do I thicken the sauce?

If the sauce is thin, remove the lid and cook on High for 15–20 minutes to reduce. You can also stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.

What should I serve it with?

Rice, egg noodles, mashed potatoes, or cauliflower mash are all great. A simple green side like steamed green beans or a crisp salad balances the richness.

Can I make it on the stovetop?

Yes. Sauté the onion and garlic in a little oil, add seasoned chicken and sear lightly, then pour in broth and soup. Simmer covered over low heat until chicken is cooked, stir in cream cheese, and finish as directed.

How do I avoid curdling?

Add dairy toward the end and keep the heat gentle. Stir well to combine, and don’t boil the sauce after adding cream cheese or yogurt.

Is this gluten-free?

Use a gluten-free cream of chicken soup and confirm your broth and seasonings are gluten-free. The rest of the recipe is naturally gluten-free.

In Conclusion

Slow Cooker Creamy Chicken delivers big comfort with little effort.

It’s a reliable, flexible recipe you can customize for your taste and schedule. With tender chicken, a velvety sauce, and simple ingredients, it’s a guaranteed crowd-pleaser. Make it once, and it’ll quickly become a weeknight staple.