Cream Of Chicken Slow Cooker Recipe (Guide)

If there’s one thing that makes a kitchen feel like home, it’s the smell of something rich, creamy, and comforting wafting through the air. And nothing hits that note quite like a Cream of Chicken Slow Cooker Recipe. This dish is more than just dinner-it’s a warm hug in a bowl, perfect for busy weeknights or cozy weekends.

The beauty of slow cooking is its simplicity. You toss in a few ingredients, set it, forget it, and return to a house that smells like heaven. Plus, the creaminess of the sauce paired with tender chicken makes this a dish that’s hard not to love. And don’t worry-if you’re new to slow cooking, this recipe is foolproof. By the end, you’ll feel like a culinary wizard who can make magic with just a slow cooker and a few pantry staples.

Cream Of Chicken Slow Cooker Recipe

This recipe transforms ordinary chicken into something extraordinary. Imagine succulent chicken bathed in a rich, creamy sauce with flavors that meld perfectly over hours of slow cooking. The result? A meal that’s so satisfying, your family might start requesting it weekly.

Whether served over rice, mashed potatoes, or pasta, this slow-cooked masterpiece has a silky texture, an irresistible aroma, and flavors that make every bite memorable. The best part? It’s versatile. You can easily tweak it to suit your taste, dietary preferences, or whatever’s lurking in your fridge.

Ingredient List

Here’s everything you’ll need to create this creamy, dreamy dish:

• Chicken

  • 2-3 pounds of boneless, skinless chicken breasts or thighs (thighs are more tender and forgiving)

• Cream Base

  • 1 can (10.5 oz) of cream of chicken soup
  • 1 cup of heavy cream or half-and-half
  • ½ cup of sour cream (optional, but adds richness)

• Flavor Enhancers

  • 1 medium onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 1 teaspoon of paprika
  • ½ teaspoon of dried thyme
  • Salt and black pepper to taste

• Vegetables (optional, But Recommended)

  • 1 cup of sliced mushrooms
  • 1-2 cups of baby carrots or diced celery
  • ½ cup of frozen peas (add toward the end of cooking)

• Thickening & Texture

  • 2 tablespoons of all-purpose flour or cornstarch (to thicken the sauce if needed)
  • ½ cup of chicken broth (optional, to adjust consistency)

• Serving Suggestions

  • Cooked rice, egg noodles, mashed potatoes, or even crusty bread

Instruction Guide

Let’s walk through this step by step, like I’m standing next to you in the kitchen:

1. Prep Your Ingredients

   • Chop the onion, mince the garlic, slice mushrooms, and dice carrots if you’re using them.
   • Trim any excess fat from your chicken and pat it dry-this helps the seasoning stick better.

2. Layer In The Slow Cooker

   • Place chicken at the bottom of the slow cooker.
   • Add chopped onions, garlic, and any other vegetables you’re including.
   • Sprinkle paprika, thyme, salt, and pepper evenly over the chicken.

3. Add The Creamy Goodness

   • Pour the cream of chicken soup and heavy cream over the chicken and vegetables.
   • If you’re using sour cream, mix it in gently to avoid clumping.
   • Stir lightly to combine, making sure the chicken is coated but not fully submerged.

4. Cook Low And Slow

   • Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
   • The chicken should be tender enough to shred easily with a fork.

5. Finish The Sauce

   • If the sauce is too thin, mix 2 tablespoons of flour or cornstarch with a little water to make a slurry, then stir it into the sauce and cook for an additional 15-20 minutes.
   • Taste and adjust seasoning with salt, pepper, or additional herbs.

6. Serve And Enjoy

   • Serve over rice, pasta, or mashed potatoes.
   • Sprinkle fresh parsley or grated cheese on top for an extra touch.

Ingredient Swaps

Flexibility is the slow cooker’s best friend. Here’s how you can swap ingredients if needed:

• Chicken: Use turkey breast, boneless chicken drumsticks, or even pre-cooked rotisserie chicken for a quicker version.
• Cream Base: Swap heavy cream with whole milk, coconut milk (for a subtle coconut flavor), or a dairy-free cream alternative.
• Vegetables: Bell peppers, zucchini, or green beans work beautifully. Frozen vegetables can also be added toward the end.
• Thickener: If you want gluten-free, use arrowroot powder or cornstarch instead of flour.

Helpful Tips

• Don’t Overcrowd: Make sure your chicken pieces aren’t stacked too tightly; this helps them cook evenly.
• Layer Flavors: Add garlic and onion at the bottom or sprinkle seasoning between layers for maximum flavor infusion.
• Shredding Chicken: For ultra-tender chicken, remove it at the end of cooking, shred it, and return it to the sauce for a smooth texture.
• Timing Vegetables: Harder vegetables like carrots or potatoes can go in at the start, while delicate ones like peas or spinach should be added in the last 30 minutes.
• Taste as You Go: Slow cookers can mellow flavors; adjust seasoning near the end to avoid a bland dish.

Customization Ideas

Make this dish truly your own:

• Cheesy Twist: Stir in shredded cheddar, Parmesan, or mozzarella for a gooey, indulgent version.
• Herbal Upgrade: Fresh rosemary, sage, or tarragon can elevate the flavor dramatically.
• Spicy Kick: Add red pepper flakes, smoked paprika, or a dash of hot sauce if you like heat.
• Low-Carb Option: Serve over cauliflower rice or spiralized zucchini noodles.
• One-Pot Meal: Toss in diced potatoes or rice at the beginning for a hearty, all-in-one dish.

FAQs

What Ingredients Are Needed For A Cream Of Chicken Slow Cooker Recipe?

The basic ingredients include boneless, skinless chicken breasts or thighs, cream of chicken soup (or a homemade alternative), chicken broth, onions, garlic, carrots, celery, potatoes (optional), and seasonings such as salt, pepper, thyme, and parsley. Some recipes also include cream cheese or heavy cream for added richness.

Can I Use Frozen Chicken In A Slow Cooker For This Recipe?

Yes, you can use frozen chicken, but it is recommended to cook it on the low setting to ensure it reaches a safe internal temperature of 165°F. Cooking on high may result in unevenly cooked chicken.

How Long Should I Cook The Cream Of Chicken Slow Cooker Recipe?

Typically, the recipe cooks for 4-6 hours on high or 6-8 hours on low. Cooking time can vary based on the size of the chicken pieces and the slow cooker model.

Can I Make This Recipe Healthier?

Yes. Use low-sodium chicken broth and cream of chicken soup, substitute heavy cream with Greek yogurt or milk, and add extra vegetables for fiber. You can also use skinless chicken to reduce fat content.

Can I Add Pasta Or Rice To The Slow Cooker?

It is better to cook pasta or rice separately and add it to the dish just before serving. Adding them at the beginning can result in overcooked, mushy grains due to the long cooking time.

Can This Recipe Be Made Dairy-free?

Yes. Use coconut milk, almond milk, or other non-dairy cream substitutes instead of heavy cream, and opt for a dairy-free cream of chicken soup alternative.

How Can I Thicken The Sauce In A Slow Cooker Cream Of Chicken Recipe?

You can thicken the sauce by stirring in a mixture of cornstarch and water (1-2 tablespoons) about 30 minutes before serving. Alternatively, remove the chicken, reduce the sauce on the stove, and then return the chicken.

Is It Safe To Leave The Slow Cooker On Overnight?

While many slow cookers have timers, leaving a dish with cream or dairy overnight is not recommended because dairy products can spoil if not cooked and held at the correct temperature. Cook during the day or use a timer to start the cooking later in the evening.

Can I Use Pre-cooked Rotisserie Chicken Instead Of Raw Chicken?

Yes, using rotisserie chicken is possible and can reduce cooking time. Add the cooked chicken towards the last hour of cooking to prevent it from drying out.

How Should Leftovers Be Stored And Reheated?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove over medium heat, adding a splash of broth or milk if the sauce has thickened. This prevents curdling or drying out.