Best 20 Creamy Slow Cooker Chicken Recipes

SLOW COOKER CREAMY CHICKEN TACO SOUP

Steps:

• Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
• Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
• Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

SLOW-COOKER CREAMY TUSCAN CHICKEN PASTA

Steps:

• Spray 5-quart slow cooker with cooking spray. In slow cooker, mix broth, Italian seasoning, salt and pepper flakes.
• Stir in chicken. Cover; cook on High heat setting 1 1/2 to 2 hours or until chicken is cooked through (at least 165°F). Stir in pasta and tomatoes. Cover; cook on High heat setting 25 to 30 minutes or until pasta is tender, stirring twice.
• Stir in cream cheese and Parmesan cheese until cheeses melt. Stir in spinach until wilted. Let stand covered 5 to 10 minutes or until slightly thickened. Stir before serving.

CREAMY SLOW COOKER CHICKEN

Steps:

• Stir cream cheese, cream of mushroom soup, sour cream, and Italian seasoning in the crock of a slow cooker until mixture is thoroughly combined. Stir in chicken cubes. Set cooker to Low and cook for 6 hours.

SLOW-COOKER CREAMY CHICKEN AND HERBED DUMPLINGS

Steps:

• Spray 5-quart oval slow cooker with cooking spray. In slow cooker, mix chicken, broth, carrots, celery, onion, thyme, salt and pepper. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 7 hours.
• Uncover; using 2 forks, shred chicken into large chunks. If using Low heat setting, increase to High. In small bowl, beat cornstarch and water with whisk until smooth. Add cornstarch mixture and cream to slow cooker; stir to combine. Cover and continue to cook on High heat setting 20 to 25 minutes or until slightly thickened.
• Meanwhile, in medium bowl, stir together Bisquick™ mix, milk and 2 tablespoons of the parsley until soft dough forms.
• Drop dumpling batter by heaping tablespoons onto simmering chicken mixture in slow cooker. Cover and cook 20 to 25 minutes or until knife inserted into dumplings comes out clean.
• Divide stew and dumplings into 6 serving bowls, and sprinkle with remaining parsley. Serve immediately.

SLOW COOKER CREAMY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, cream of mushroom soup, onion, butter, rosemary, and black pepper in a slow cooker; add enough vegetable broth to cover the ingredients completely.
• Cook on High for 4 1/2 to 5 1/2 hours.
• Arrange torn biscuit dough on top of chicken mixture; continue cooking until dough is cooked through, about 30 minutes more.

CREAMY SLOW COOKER CHICKEN AND VEGETABLES

Steps:

• Combine chicken soup, chicken broth, sour cream, garlic, seasoned salt, Italian seasoning, onion powder, chives, Worcestershire sauce, and pepper in a slow cooker. Add chicken, making sure it is covered with liquid.
• Add parsnip, zucchini, mushrooms, carrots, and green onions. Cover slow cooker.
• Cook on Low until chicken is no longer pink in the center, about 5 hours.

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Steps:

• Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
• With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
• Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

CREAMY TOMATO SLOW-COOKER CHICKEN

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano and pepper.
• In separate bowl, stir together Alfredo sauce, tomatoes and tomato sauce until well combined. Pour mixture over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Ten to 15 minutes before serving time, cook pasta as directed on package. In small bowl, stir together cornstarch and water; stir into mixture in slow cooker. Increase heat setting to High; cook uncovered 5 to 10 minutes longer.
• Serve chicken with pasta; top with cheese.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP

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.

SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)

Steps:

• Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

CREAMY SLOW COOKER BUTTER CHICKEN

Steps:

• Combine chicken thighs, tomato sauce, tomato paste, butter, onion, garam masala, ginger, chile powder, bay leaf, salt, and pepper in a slow cooker. Cover.
• Cook on Low until chicken is cooked through and falling apart, 4 to 6 hours. Add cream and cauliflower and cook for 30 minutes more.

"CREAMY" CHICKEN AND TOMATO SOUP (SLOW COOKER) RECIPE - (4.2/5)

Steps:

• Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

SLOW COOKER CREAMY HERBED CHICKEN STEW

Steps:

• In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
• Top with chicken; pour in the broth.
• Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
• Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
• Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
• Cover and cook about 10 minutes or until thickened (don't let mixture boil).
• Pour sauce over chicken and vegetables.

KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER

Steps:

• Place frozen chicken breasts or tenders in bottom of slow cooker.
• Add remaining ingredients except cream cheese.
• Cook on high for 4-5 hours (less if chicken isn't frozen).
• At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
• You can leave all the liquid if you want a soup.
• Add cream cheese, cook on warm setting for 30 minutes, then stir.
• This can be served over rice or wrapped in flour tortillas.
• One healthy serving is 1/2 a breast or 2 large chicken tenders.

SLOW COOKER CREAMY HERBED CHICKEN STEW RECIPE - (4.6/5)

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

CREAMY ITALIAN SLOW COOKER CHICKEN

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

SLOW COOKER CREAMY CHICKEN NOODLE SOUP

Steps:

• In a 3.5-4 quart slow cooker gradually stir 5 cups water into the soup.
• Stir or whisk till smooth.
• Stir in chicken, vegetables, and seasoned pepper.
• Cover; cook on low-heat setting for 6-8 hours or high-heat setting for 3-4 hours.
• If using low-heat setting, turn to high-heat setting.
• Stir in noodles.
• Cover and cook for 20 to 30 minutes more or until noodles are just tender.

SLOW COOKER CREAMY CHICKEN AND CORN SOUP RECIPE - (4.4/5)

Steps:

• directions 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water. 2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE

Steps:

• Mix uncooked rice and sauce mix (from dinner mix) and remaining ingredients in 2- to 3 1/2-quart slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until rice is tender.
• Stir mixture. Cover and let stand about 15 minutes or until thickened and desired consistency.