Best Crock Pot Creamy Chicken Recipes

CROCK POT CREAMY ITALIAN CHICKEN

Steps:

• Place the chicken breast halves in the crock pot.
• Combine the Italian dressing mix and water until smooth; pour over top of chicken.
• Cover and cook on low for 3 hours.
• Combine the cream cheese and soup until smooth and blended.
• Stir in mushroom pieces.
• Pour soup mixture over chicken.
• Cook 1 hour more or until chicken is cooked through.
• Serve over hot cooked rice or pasta.

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in half-and-half. Increase heat setting to High.
• Cover; cook 15 to 30 minutes longer or until hot.

CROCK POT CREAMY MUSHROOM CHICKEN

Steps:

• Place frozen chicken in slow cooker.
• Top with soup mix, 2 cans of soup and chicken broth.
• Cook on low for 6-8 hours until chicken is cooked through.
• Add mushrooms and continue cooking on high for 30 minutes.
• Serve over rice or noodles.

CREAMY CROCK-POT CHICKEN NOODLE SOUP

Steps:

• In your crock pot, pour all three cans of soup and water.
• Whisk together until smooth.
• Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
• Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
• After cook time, make sure the crock pot is set on high and add dried egg noodles.
• Cook on high for 20-30 minutes or until noodles are tender.

CREAMY CROCK POT CHICKEN

Steps:

• Place chicken in crock pot.
• Cut cream cheese into cubes and distribute evenly over chicken.
• In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth.
• Pour mixture over chicken and cream cheese in crock pot.
• Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken.
• Serve with rice or egg noodles.
• Enjoy!

CROCK POT CREAMY CHICKEN STEW

Steps:

• Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)

Steps:

• Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
• Cook on high for 4-6 hours or low for 8 hours.
• Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
• Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

CREAMY CHICKEN POTATO SOUP IN THE CROCK POT

Steps:

• 1. Put potatoes, chicken, cream cheese, onion, carrots, corn, garlic, and seasonings in a Crock Pot.
• 2. Mix together the cream of chicken soup and the chicken broth.
• 3. Pour over everything in the Crock Pot.
• 4. Cook on low for 6-8 hours, stirring occasionally until chicken is fully cooked and flavors are well incorporated.

CREAMY CHICKEN RANCH POTATO IN A CROCK-POT

Steps:

• Place potatoes in crockpot.
• mix together cream cheese, soup, milk, dressing mix, garlic. Stir in chicken strips.
• Pour over potatoes.
• cook on low 8 hours or until potatoes tender.
• Add broccoli the last 45 mnutes of cooking and I stirred the mixture when added.
• very good serve with salad and french bread.

CREAMY CROCK POT CHICKEN WITH MUSHROOMS

Steps:

• Grease the inside of the slow cooker.
• Place chicken breasts in the bottom of the crock pot.
• Combine the rest of the ingredients in a medium pot and heat on medium high; stirring occasionally until cream cheese is incorporated.
• Pour sauce over chicken in crock pot, and heat on low approximately 4 hours until chicken is tender and falling apart.
• Sprinkle with parsley flakes.
• Serve over pasta, egg noodles, or rice.

CREAMY CHICKEN WILD RICE SOUP - CROCK POT

Steps:

• Rinse the rice under running water. In a 5-½ quart slow cooker, place uncooked rice, chicken breast, onions, carrots, celery, garlic, bay leaf, chicken broth, water, italian seasoning, salt and pepper. Cover and cook on high for 4 hours or on low for 7-8 hours. Remove chicken from pot during the last 30 minutes of cooking. Allow to cool.
• slightly then shred with two forks.
• Add the chicken back to the slow cooker and continue cooking vegetables through. Melt butter in a small saucepan.
• Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
• Add the bechemel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

CREAMY ITALIAN CROCK POT CHICKEN

Steps:

• Place chicken in slow cooker.
• Combine salad dressing mix and water; pour over chicken.
• Cover and cook on low for 3 hours.
• In a small mixing bowl, beat cream cheese and soup until blended.
• Stir in mushrooms, pour over chicken, and cook 1 hours longer or until chicken juices run clear.
• Serve over rice or noodles.

CREAMY CROCK POT CHICKEN NOODLE SOUP

Steps:

• 1. In a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning.
• 2. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours.
• 3. (If you were using low heat, turn to high now.) Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more, or just until noodles are tender.

EASY CREAMY SANTA FE CHICKEN (CROCK POT)

Steps:

• In crock pot, mix together beans, corn, and 1/2 cup salsa.
• Top with the chicken breast, then pour the remaining salsa over the chicken.
• Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender.
• Remove the chicken and cut into bite size pieces.
• Put back into the crock pot.
• Add the cream cheese (cut into cubes to melt faster), and turn to high.
• Heat until cream cheese melts, and blends into sauce.
• Serve over rice.
• Top with shredded cheese.

CREAMY ITALIAN CHICKEN--CROCK POT RECIPE

Steps:

• Place chicken breasts and mushrooms in crock pot.
• Mix together the Italian Salad Dressing mix and water.
• Pour over chicken and cover crock pot.
• Cook on low for 3 hours.
• Meanwhile set out cream cheese-I like to cube it while it's cold.
• When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
• Whisk the cream cheese with the liquid in crock pot.
• When well incorporated, return chicken and mushrooms to crock pot and cover.
• Cook for 1 1/2 hours on low.
• Plate and shred fresh Parmesan to taste.
• Serve.

CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE

Steps:

• Place soups, chicken broth, salt, Cajun and garlic seasoning into a crock pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
• When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
• Serve over steamed rice and sprinkle with cheese.

EASY-PEASY CREAMY ITALIAN CROCK POT CHICKEN

Steps:

• Place chicken in crock pot. It may be frozen if the chicken is the smaller, split and trimmed type of boneless breast.
• Cube the entire block of cream cheese and place evenly over the chicken.
• Pour the Italian dressing over the chicken and cheese, making sure to get some dressing on each part of the chicken.
• Cook on med-low, 6-8 hours.
• Before serving, stir gently to combine juices, dressing and cheese thoroughly to use as sauce. Serve with pasta or rice, or dumplings as above.

CREAMY CROCK POT CHICKEN (LOW FAT)

Steps:

• Put chicken in bottom of crock pot.
• Mix together all other ingredients and pour over chicken.
• Cook on low 6-8 hours, or on high 3-4 hours.
• I usually serve this over brown rice.

CROCK POT CREAMY SALSA CHICKEN

Steps:

• Empty bag of chicken into crockpot, if thawed lessen time by 1 hour.
• Pour in Salsa.
• (if using regular rice put in now).
• cook high 4 hours or low 6-8.
• During last 30-60 mintues I add corn, beans, minute rice and cream cheese.
• Chicken will fall apart and generally is shredded into recipee.
• Yummy with tortilla chips, flat bread, rolls, or just in a bowl.
• This recipee can be altered and turn out fine, I have changed it many times and always had success.

CREAMY CROCK POT BUFFALO CHICKEN DIP

Steps:

• Heat chicken and buffalo wing sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
• Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
• Serve with celery sticks and crackers.