cream of chicken recipe slow cooker
The Best cream of chicken recipe slow cooker
Oh, honey, there’s nothing quite like a good old Cream of Chicken slow cooker recipe to make a meal feel special—whether it’s for a quick weeknight dinner or a cozy family gathering. I’ve been making this for years, and it’s one of those dishes that feels indulgent but actually pretty healthy, too. The creamy, comforting texture is just right, and it’s so easy to make that it never feels like a chore. My kids love it because it’s mild enough for picky eaters but still feels fancy enough for when we’re having company over. It’s that kind of dish that makes you feel like you’ve put in effort without actually having to stress over it.
I love this recipe because it’s versatile—you can serve it with steamed veggies, crusty bread, or even over rice if you’re feeling lighter. It’s also packed with protein from the chicken, and the creaminess comes from a simple mix of broth and a little butter or oil, so it’s not too heavy on the dairy. My husband swears by it, too, and he’s the one who always asks for seconds. Plus, it’s perfect for meal prep; you can make a big batch and reheat it easily, so it’s great for busy days or when you want to have leftovers ready for the week. It’s that kind of recipe that makes eating feel like a treat without the fuss.
Slow Cooker Cream of Chicken
A comforting and creamy slow cooker recipe featuring tender chicken in a rich tomato-based sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
👨🍳Directions
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1 In a mixing bowl, combine chicken, chicken broth, butter, thyme, and rosemary. Stir well and let it marinate for 10 minutes.
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2 Place the chicken mixture in the slow cooker. Cover and cook on low for 4 hours or until chicken is fully cooked and tender.
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3 While the chicken cooks, prepare the cream sauce. In a large bowl, whisk together heavy cream, milk, shredded cheese, tomato sauce, chicken broth, peas, corn, garlic powder, onion powder, salt, and black pepper.
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4 Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
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5 Mix the cornstarch and water together, then stir into the cream sauce mixture. Cook on high in the slow cooker for another 30 minutes, stirring occasionally, until the sauce thickens.
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6 Serve the Cream of Chicken hot with your favorite sides like rice, crusty bread, or a fresh salad.
🔧Equipment
- Slow cooker
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Steam basket (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Cream of Chicken Works
This slow cooker cream of chicken recipe is always a reliable choice for family gatherings because it’s simple to make ahead and tastes even better the next day. It’s perfect for busy nights when you want a comforting meal that doesn’t require constant attention, and the creamy, tender chicken pairs well with fresh green beans or crusty bread. It’s a crowd-pleaser that never disappoints, whether you’re feeding a small group or a big family—just toss it in, let it cook, and enjoy the effortless ease of a hearty, flavorful dish.
❓ Frequently Asked Questions About Slow Cooker Cream of Chicken
1. What ingredients are essential for making a creamy, rich Slow Cooker Cream of Chicken?
To make a delicious Slow Cooker Cream of Chicken, you’ll need the following key ingredients: 1 lb boneless, skinless chicken breasts or thighs, 4 cups chicken broth (low-sodium preferred), 1 cup heavy cream or half-and-half, 1 cup shredded sharp cheddar cheese, 1 cup milk (whole milk works best), 1 cup frozen peas, 1 small onion finely chopped, 2 cloves garlic minced, 1 tsp salt, ½ tsp black pepper, ½ tsp thyme, ½ tsp paprika, 2 tbsp butter, and 1 tbsp all-purpose flour (optional, for thickening).
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2. How long should I cook the chicken in the slow cooker, and what temperature should I use?
For the best results, cook the chicken on the LOW setting for 6–7 hours or HIGH setting for 3–4 hours. This ensures the chicken is tender and fully cooked through while allowing the sauce to thicken into a creamy consistency. Avoid overcooking, as it can make the chicken dry.
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3. Can I substitute any ingredients in the Slow Cooker Cream of Chicken recipe, and what are the best alternatives?
Yes! Here are some flexible swaps: – Chicken broth → Low-sodium vegetable broth or water (but add extra salt if needed). – Heavy cream → Half-and-half, coconut milk (for a lighter version), or a mix of milk and a splash of cream. – Cheese → Sharp white cheddar, Gouda, or a blend of cheeses for extra flavor. – Peas → Carrots, corn, or even extra cheese for a cheesy twist. – Butter → Olive oil or ghee (for a dairy-free option).
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4. How do I make sure the sauce thickens properly in the slow cooker?
To achieve a smooth, creamy sauce: 1. Deglaze the pot – After browning the chicken (if using), add a little butter and flour (1 tbsp) to create a roux for thickening. 2. Simmer briefly – Remove the chicken, stir in the flour mixture, and let it cook for 2–3 minutes on HIGH to thicken slightly before returning it to the slow cooker. 3. Adjust consistency – If too thin, simmer uncovered on LOW for 30–60 minutes. If too thick, add a splash of milk or broth. 4. Stir well – Use an immersion blender (optional) to blend the sauce for a silky texture before serving.
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5. Can I make this recipe ahead of time, and how should I store it?
Yes! You can prepare the Slow Cooker Cream of Chicken 1–2 days ahead: – Storage: Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. – Reheating: – Fridge: Warm on the LOW setting for 1–2 hours or microwave in 30-second bursts, stirring in between. – Freezer: Thaw overnight in the fridge, then reheat on LOW for 3–4 hours or in the microwave with a splash of water to prevent drying. – Rehydration tip: If the sauce thickens too much upon reheating, add a bit of milk or broth to loosen it.
