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–+ servings
Close up of shredded cheesy cream cheese chicken in a slow cooker insert.
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4.60 from 66 votes

Slow Cooker Cream Cheese Chicken

Slow cooker cream cheese chicken is just a few basic ingredients and quick to prep, with a deliciously creamy sauce that coats every piece. Perfect for an easy, hands-off family dinner!
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Yield: 6 -8 servings

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 8 oz. white button mushrooms, halved (or sliced if very large)
  • 2 cloves garlic, minced
  • 6 oz. plain cream cheese, regular or ⅓ less fat
  • 1 cup shredded mozzarella cheese

Instructions

  • Season the chicken breasts with salt and black pepper and add to the insert of the slow cooker.
  • In a large sauté pan, heat the olive oil over medium heat. Add the onions and mushrooms and sauté, stirring occasionally, until tender, about 7-8 minutes. Add the garlic and sauté for another 30 seconds.
  • Add the onions and mushrooms to the slow cooker on top of the chicken. Dollop the cream cheese on top.
  • Cover and cook on high for 2 ½ to 3 hours or on low for 5-6 hours, until the chicken is cooked through.
  • Remove the chicken breasts and either shred or chop the chicken. Stir the cream cheese into the liquid in the slow cooker until combined and saucy. Return the chicken to the slow cooker and stir to coat in the sauce.
  • Top the chicken with the mozzarella cheese, cover the slow cooker and let sit on warm (or even turned off) for 5-10 minutes, until the cheese is melted. Serve hot and enjoy!

Notes

Chicken: I use boneless, skinless chicken breasts for this recipe, but you could substitute chicken thighs or use a mix.
Mushrooms: I love the mushrooms in with this recipe but you could skip them if you don’t have any on hand – or don’t like them. I’ve made this without mushrooms before and it was still delicious.
Sauté: I prefer to sauté the onions and mushrooms before adding them to the slow cooker. It just gives a different depth of flavor. However, feel free to skip this step if you’re short on time or not feeling very picky.
Cream cheese: You can use either regular or the ⅓-less fat cream cheese. I don’t recommend using fat free cream cheese.
Leftovers: Leftover cream cheese chicken, once cooled, will keep in a covered container in the fridge for up to 4-5 days. You can also freeze the leftovers for up to 4-5 months. Let thaw overnight in the refrigerator then reheat (in the microwave or in a skillet).

Video

Nutrition

Serving: 1serving | Calories: 422kcal | Carbohydrates: 7g | Protein: 53g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 166mg | Sodium: 457mg | Fiber: 1g | Sugar: 3g
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