Crockpot Cream Cheese Chicken by @manningherkitchen

6h10

6 servings

🍗

2.3 kg

Chicken

🥣

28 g

Italian salad dressing mix

🧄

1.2 ml

Garlic powder

🧈

43 g

Butter

🍗

300 g

Cream of chicken soup

🧀

230 g

Cream cheese

  1. Place
    • chicken

    Place the chicken in the slow cooker.

  2. Sprinkle
    • Italian salad dressing mix
    • garlic powder
    • Chicken

    Sprinkle the Italian salad dressing mix and garlic powder evenly over the chicken.

  3. Add
    • butter
    • cream of chicken soup
    • Chicken

    Add the butter and cream of chicken soup to the slow cooker.

  4. Cook
    • Chicken

    Cover and cook on low heat for 360 to 480 minutes, until the chicken is very tender.

  5. Cook
    • Chicken

    Alternatively, cover and cook on high heat for 180 minutes, until the chicken is fully cooked and tender.

  6. Shred
    • chicken

    Shred the cooked chicken directly in the slow cooker using two forks.

  7. Add
    • cream cheese
    • Chicken

    Add the cream cheese to the shredded chicken mixture.

  8. Soften
    • cream cheese

    Let the cream cheese soften for 1 minute, then stir until the sauce is smooth and fully combined.

Crockpot Cream Cheese Chicken by @manningherkitchen

6h10

6 servings

🍗

2.3 kg

Chicken

🥣

28 g

Italian salad dressing mix

🧄

1.2 ml

Garlic powder

🧈

43 g

Butter

🍗

300 g

Cream of chicken soup

🧀

230 g

Cream cheese

Preparation Steps

  1. Step 1/8

    Place the chicken in the slow cooker.

    🍗chicken

  2. Step 2/8

    Sprinkle the Italian salad dressing mix and garlic powder evenly over the chicken.

    🥣Italian salad dressing mix
    🧄garlic powder
    🥄measuring spoons

  3. Step 3/8

    Add the butter and cream of chicken soup to the slow cooker.

    🧈butter
    🍗cream of chicken soup
    🥄measuring spoons
    🥫can opener

  4. Step 4/8

    Cover and cook on low heat for 360 to 480 minutes, until the chicken is very tender.

  5. Step 5/8

    Alternatively, cover and cook on high heat for 180 minutes, until the chicken is fully cooked and tender.

  6. Step 6/8

    Shred the cooked chicken directly in the slow cooker using two forks.

    🍗chicken
    🍴forks

  7. Step 7/8

    Add the cream cheese to the shredded chicken mixture.

    🧀cream cheese

  8. Step 8/8

    Let the cream cheese soften for 1 minute, then stir until the sauce is smooth and fully combined.

    🧀cream cheese
    🥄spatula

Composition

Ingredients

Types

Meat, Seasoning, Dairy, Soup, Processed Food

Ingredients

Chicken, Italian salad dressing mix, Garlic powder, Butter, Cream of chicken soup, Cream cheese

Notes

Chicken (4-6 lbs, frozen or thawed), Cream of chicken soup (or 1/2 recipe of homemade cream of chicken soup), Cream cheese (1 block)

Allergens

Milk, Wheat

Dietetics

Dietary regimen

Low Carb, Ketogenic

Calories

490 kcal

Macro nutrients

Protein: 51g, Fat: 28g, Carbohydrates: 7g, Fiber: 0.4g, Sugars: 2g

Nutritional Information

Minerals

Calcium: 140mg, Iron: 1.3mg, Potassium: 480mg, Sodium: 760mg

Vitamins

Vitamin A: 190mcg, Vitamin B6: 0.7mg, Vitamin B12: 0.8mcg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

6 hours 0 minutes

Overall

6 hours 10 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

measuring spoons, measuring cups, can opener, forks, spatula

Appliances

Slow cooker

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Meal Prep, Family Meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Shredded, Velvety

Flavors

Savory, Rich, Herbaceous, Garlicky, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Reduce to 60 minutes if the room is above 32°C / 90°F), fridge : 3-4 days (Cool promptly,Store in an airtight container,Maintain at or below 4°C / 40°F), freezer : 2-3 months (Store in freezer-safe airtight portions,Freeze within 3-4 days of cooking,Thaw in the refrigerator before reheating)