There’s nothing quite like a comforting plate of creamy chicken for dinner, especially when it’s been slowly simmering all afternoon while you go about your day. This creamed chicken in the crock pot is one of my favorite easy meals to make when I want something rich, flavorful, and totally stress-free.
It’s the kind of dish that fills your kitchen with comforting aromas and your table with smiles. Whether I’m feeding family on a busy weeknight or hosting friends after church, this recipe always delivers cozy Southern flavor without a fuss.
Creamed Chicken In Crock Pot Recipe
This recipe is all about creamy, tender chicken in a rich, savory sauce. It’s easy to make, with just 15 minutes of prep, making it perfect for busy nights or simple hosting.
It’s also budget-friendly, using simple ingredients like canned soup, dressing mix, and chicken stock. You can prep ahead, and there’s room to customize with different soups, low-fat cream cheese, or fresh herbs.
Key Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Boneless chicken breasts: I use about 5 medium-sized chicken breasts. However, boneless thighs work great too for extra-rich flavor.
- Olive oil: For searing the chicken. Vegetable oil works fine as well.
- Condensed cream of mushroom soup: Feel free to use cream of chicken or celery soup if that’s what you have on hand.
- Cream cheese: Softened and cut into cubes. I’ve used both full-fat and low-fat versions with great results.
- Chicken stock: Adds moisture and deepens the flavor of your gravy.
- Italian dressing mix: I use Good Seasons, but any store brand works.
- Diced pimientos: These add a pop of color and sweetness, totally optional but lovely.
Yes, but I recommend thawing it first if you plan to sear. If using straight from frozen, skip the sear and cook on low for 5–6 hours.
You can leave them out or substitute with a few tablespoons of diced roasted red pepper.
Yes! You can sear the chicken and prep the sauce the night before. Store both in separate containers in the fridge, then assemble and cook the next day.
How to Make Creamed Chicken in the Crock Pot
Sear the Chicken
Sprinkle the chicken breasts with garlic salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat. Add the chicken and sear for about 3 minutes per side, just enough to get some golden edges. Then, place the raw chicken directly into the slow cooker.
Make the Sauce
n the same pan, reduce the heat to medium and add the cream of mushroom soup, cream cheese cubes, chicken stock, and the Italian dressing mix. Whisk constantly until the cream cheese is fully melted and the mixture is smooth; this takes about 3 minutes.
Assemble in the Slow Cooker
Place the chicken in a lightly greased crock pot. Pour the creamy sauce evenly over the top. Cover and cook on low for 4 hours
Variations, Substitutions, and Recipe Tips
Add some veggies: Toss in frozen peas or sautéed mushrooms near the end of the cooking time. You could also add in 1/4 cup of sun-dried tomato pieces when making the sauce.
Want more richness? Add shredded cheddar, Swiss, or Parmesan into the sauce in the last 15 minutes of cooking. You could also add 1/2 cup of white wine to the sauce before cooking.
Use different soups: Cream of chicken or celery, both would be good instead.
Add noodles: Stir in cooked egg noodles before serving for a hearty one-pot meal.
Double it for a crowd: Use an 8-quart crockpot and increase cook time by 30–60 minutes.
Hospitality Challenge
Comfort food has a way of softening hard days. This creamy chicken dish is the kind of meal you make when someone needs more than just dinner; they need a place to breathe, talk, and be reminded they’re not alone. Whether it’s a friend going through grief, burnout, or just a hard week, this meal offers warmth and an open seat at your table.
Make it a Meal: For the perfect Southern-inspired spread, serve this creamy chicken with mashed potatos or jasmine rice to soak up all that rich gravy. And don’t forget dessert, like a warm bowl of Easy Bisquick Peach Cobbler: Just 10 Minutes of Prep is a sweet way to end the meal.
More Chicken Crock Pot Dinner Ideas
- Creamy Crock Pot Tuscan Chicken
- Cheesy Rotel Chicken Spaghetti (Slow Cooker)
- Easy Prep Chicken With Salsa (Slow Cooker)
- White Chili Recipe With Chicken: Crock Pot
- Easy Italian Crock Pot Chicken Parmesan
I hope you enjoy this recipe, which is all about creamy, tender chicken in a rich, savory sauce. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Creamed Chicken in Crock Pot
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Ingredients
- 2 pounds chicken breasts, boneless, skinless: about 5 medium size breasts
- ¼ teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon olive oil
- 10.75 ounces condensed cream of mushroom soup, canned
- 4 ounces cream cheese, softened, cut into cubes
- ½ cup chicken stock
- .7 ounces Italian dressing mix packet, I used Good Season’s but store brand would be good also
- 2 ounces pimientos, diced small, jarred, drained
Instructions
Season the Chicken
- Sprinkle chicken breasts evenly with garlic salt and black pepper.2 pounds chicken breasts, ¼ teaspoon black pepper, 1/2 teaspoon garlic salt
Brown the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3 minutes per side, just until lightly browned.1 tablespoon olive oil
- Transfer to a lightly greased slow cooker.
Make the Sauce
- Reduce heat to medium. In the same skillet, add condensed soup, cream cheese, chicken stock, and Italian dressing mix. Whisk constantly until smooth and the cream cheese is melted, about 3 minutes.10.75 ounces condensed cream of mushroom soup, 4 ounces cream cheese, ½ cup chicken stock, .7 ounces Italian dressing mix packet
- Whisk in the pimentos.2 ounces pimientos
Assemble in Slow Cooker & Cook
- Carefully pour the sauce evenly on top of the seared chicken.
- Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
Serve
- Remove chicken from the slow cooker. Stir the sauce, then spoon it over the chicken. Serve warm over mashed potatoes, rice or pasta.
Gina’s Notes and Tips
- Soften your cream cheese: Let it come to room temperature so it melts easily into the sauce.
- Use even-sized chicken breasts: If some are thicker, slice them in half horizontally so they cook evenly.
- Don’t overcook: 4 hours on low is just right; too much longer and the sauce can get too thick.
- Prep ahead: You can sear the chicken and make the sauce a day ahead. Store both in separate containers in the fridge and combine in the slow cooker the next day.
To Freeze: Cool completely, then freeze in a container or zip bag for up to 2 months. Thaw overnight in the fridge.
To Reheat: Warm gently covered in the oven or in the microwave. Add a splash of chicken broth if the sauce thickens too much.
Equipment
