There’s a little magic in this dish: raw chicken breasts, cubes of cream cheese, and a splash of broth go straight into the slow cooker. Hours later, you’re rewarded with tender, melt-in-your-mouth chicken bathed in a rich, creamy sauce.
No searing. No pre-cooking. Just layer, cover, and let the slow cooker do the work. Finish with your favorite herbs or spices, and you’ll have a comforting, restaurant-quality meal that pairs beautifully with rice, pasta, or mashed potatoes. It’s the kind of dish that disappears fast and has the whole family asking for seconds the next day.
Ingredients
Ingredient Amount Notes
Boneless, skinless chicken breasts 1½–2 lbs (680–900 g) Whole, raw
Cream cheese, full-fat 8 oz (1 block) Cut into cubes
Chicken broth 1 cup Or water + bouillon
Garlic powder 1 tsp Optional
Onion powder 1 tsp Optional
Dried thyme or Italian seasoning ½ tsp Optional
Salt & pepper To taste —
For serving — Rice, noodles, or mashed potatoes
Garnish — Fresh parsley or chives
Pro Tips
Use full-fat cream cheese—low-fat versions may separate or become grainy.
Place cream cheese on top of the chicken so it melts evenly.
Avoid stirring too early—undisturbed cooking gives the best texture.
Step-by-Step Instructions
see next page
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