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A plate with two pieces of seasoned, cooked chicken breast topped with gravy, served alongside creamy mashed potatoes. A fork is pulling apart some chicken. A plaid cloth napkin is in the background.

Creamed Chicken in Crock Pot

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Creamed chicken in crock pot is a creamy, comforting dish that’s incredibly easy to make. With tender chicken, tangy Italian dressing mix, and rich cream cheese, it’s the perfect crowd-pleasing dinner for family gatherings or church potlucks. Serve it over mashed potatoes, noodles, or rice for a cozy meal that comes together with ease.
Course Dinner
Cuisine American
Keyword chicken, creamy, easy, slow cooker
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 308
Author Gina Dickson

Equipment

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
    Four seasoned chicken breasts are being seared in a round blue cast iron skillet on a stovetop, with some browning and sizzling visible on the meat.
  • 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
    A blue pot on a stove contains broth, cream of mushroom soup, dollops of cream cheese, seasonings, and a small pile of red cranberry sauce, all unmixed.
  • Whisk in the pimentos.
    2 ounces pimientos
    A whisk stirring creamy, pepper-speckled gravy in a blue skillet on a stove.

Assemble in Slow Cooker & Cook

  • Carefully pour the sauce evenly on top of the seared chicken.
    Chicken breasts covered in a creamy, speckled sauce sit inside a white slow cooker, ready to be cooked. The sauce appears thick and contains visible herbs and spices.
  • 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.

Notes

Gina’s Quick Tips Before You Get Started
  • 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.
Storage and Reheating Instructions
To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
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.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 7g | Protein: 36g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 1165mg | Potassium: 689mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 12mg | Calcium: 30mg | Iron: 1mg
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