Creamy Crockpot Chicken

This simple slow cooker recipe made for a lovely Sunday lunch when my brother and sister-in-law came over unexpectedly. I started it just after breakfast and it was ready mid-day. It’s a stroganoff variation.

Take one package of boneless, skinless chicken thighs. (You can use breasts, but I like the darker meat.) Remove any extra fat, rinse, and pat dry the meat. Layer it in the bottom of the crockpot.

Sprinkle over top one clove of garlic, minced. Mix one can of cream of chicken soup, one cup of liquid, and one tablespoon of Worcestershire sauce. For the liquid, use white wine, chicken broth, or a mix of both depending on your taste.

Cook for 2 1/2 – 3 hours on high or 5-6 hours on low. A half-hour before serving, stir in one package of cream cheese, cut into small chunks. When ready to eat, take out the chicken, and whisk the sauce smooth before pouring over top.

Serve over noodles, or with mashed potatoes, something to catch the gravy, and with crusty bread on the side. What I also like about this is that it’s mostly made from items I consider staples, so I always have them on hand.

4 Responses to “Creamy Crockpot Chicken”

  1. Jason Says:

    Sounds delectable.

    I’d saute some asparagus to go with that.

  2. Johanna Says:

    Oh, yes. I forgot to mention that it definitely needs some fresh green veggies or salad to cut the richness. Good suggestion.

  3. Matt Blind Says:

    for cream cheese, I’m guessing you could substitute a pint of sour cream (which is my usual addition)

    On can “top” a recipe like this with biscuits-from-a-can (from scratch is better but who has the time?) for an easy chicken pot pie stand-in.

  4. Johanna Says:

    Oooh, great additions, thanks!




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