Description
Creamy, flavorful slow cooker chicken with cream of chicken soup, diced tomatoes, green chilies, and cream cheese. Serve over pasta, rice, or mashed potatoes for an easy and delicious meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Cooked pasta, rice, or mashed potatoes, for serving
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- In a medium bowl, combine cream of chicken soup, diced tomatoes and green chilies (undrained), softened cream cheese, and chicken broth. Whisk until smooth.
- Add garlic powder, onion powder, and black pepper to the sauce. Whisk to combine.
- Pour the sauce evenly over the chicken breasts in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and easily shreds with a fork. Ensure chicken reaches an internal temperature of 165°F (74°C).
- About 30 minutes before serving, shred the chicken directly in the slow cooker using two forks.
- Stir the shredded chicken into the sauce to combine. Let it simmer for the remaining 30 minutes.
- Serve over cooked pasta, rice, or mashed potatoes.
- Garnish with fresh parsley, if desired.
Notes
- Spice it up: Add a pinch of red pepper flakes or use a spicier variety of diced tomatoes and green chilies.
- Add veggies: Diced bell peppers, onions, or mushrooms can be added to the slow cooker.
- Cream cheese variations: Use flavored cream cheese, such as garlic and herb or chive and onion.
- Healthier option: Use reduced-fat cream cheese and cream of chicken soup. Use chicken tenderloins instead of chicken breasts.
- Make it ahead: Assemble in the slow cooker in the morning or make the entire dish ahead of time and reheat.
- Thickening the sauce: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir into the slow cooker during the last 30 minutes of cooking.
- Adding cheese: Sprinkle shredded cheddar cheese, Monterey Jack cheese, or a Mexican cheese blend over the chicken during the last 15 minutes of cooking.
- Using different proteins: Try with pork tenderloin or turkey breast. Adjust the cooking time accordingly.
- Serving with bread: Serve with crusty bread or garlic bread to soak up the sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. Add a splash of chicken broth or water if the sauce has thickened too much.
- Prep Time: 10 minutes
- Cook Time: 360 minutes