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Crockpot Cream Cheese Chicken

Tender chicken breasts in a rich, tangy cream cheese sauce, made in the slow cooker with a simple trick to prevent curdling.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts about 3 medium
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup low-sodium chicken broth
  • 1 packet 1 oz dry ranch seasoning mix
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • 6-quart slow cooker
  • mixing bowl
  • whisk
  • meat thermometer
  • sharp knife
  • cutting board

Method
 

  1. Pat chicken breasts dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, and onion powder.
  2. Place seasoned chicken in the bottom of a 6-quart slow cooker in a single layer.
  3. In a medium mixing bowl, whisk together the softened cream cheese, chicken broth, ranch seasoning, and lemon juice until smooth and no lumps remain. The mixture should be the consistency of thick pancake batter.
  4. Pour the cream cheese mixture over the chicken, making sure each piece is mostly covered. Do not stir.
  5. Cover and cook on LOW for 3.5 to 4 hours, until the thickest part of the chicken reaches an internal temperature of 165°F on an instant-read thermometer. Do not cook on high, as higher heat increases the risk of curdling the cream cheese.
  6. Carefully remove the chicken to a plate and let rest for 5 minutes. Whisk the sauce in the slow cooker until smooth—it will look slightly separated at first but will come together as you whisk.
  7. Slice or shred the chicken. Return it to the sauce and stir gently to coat. Garnish with fresh parsley.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce thickens. Not recommended for freezing, as cream cheese sauces can separate upon thawing. For a dairy-free version, substitute full-fat canned coconut cream for cream cheese and use a dairy-free ranch seasoning (check labels). Always consult a qualified professional for personal dietary decisions.