Creamy Crockpot Chicken

4.38 from 8 votes

This creamy crockpot chicken is easy, delicious, and always a hit with the family! With minimal effort, you’ll get maximum flavor thanks to the slow cooker.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: American

Keyword: creamy crockpot chicken

Servings: servings

Calories: 296kcal

Author: Kasey Schwartz

Ingredients

Nonstick cooking spray
4 boneless, skinless chicken breasts
2 teaspoons kosher salt
½ teaspoon black pepper
1 can cream of chicken soup (10.5 ounces)
1 ½ cups chicken stock
1 tablespoon Italian seasoning
2 teaspoons garlic powder
½ cup sour cream
2 tablespoons fresh parsley chopped

To Serve

Rice or egg noodles cooked

Instructions

Coat the inside of a slow cooker with nonstick spray.
Pat the chicken breasts dry with a paper towel, then season both sides with salt and pepper. Arrange in the bottom of the slow cooker.
In a mixing bowl, whisk together the soup, chicken stock, Italian seasoning and garlic powder. Pour over the top of the chicken. Cover and cook on low for 5 to 6 hours or on high for 4 hours. If using a meat thermometer, the chicken will read 165 F when cooked through.
Remove the chicken, let cool slightly, then shred with a fork. Return the chicken to the slow cooker along with the sour cream. Stir together.
Serve over rice or egg noodles, garnishing with the parsley.

Notes

Storage – Leftover creamy crockpot chicken can be stored in an airtight container in the refrigerator where it will keep for up to 3 days. Reheat on the stovetop or in the microwave.

Chunky Option – Instead of shredding the chicken, cut it into bite-sized pieces.

Nutrition