Print Recipe

Slow Cooker Cream Cheese Chicken

Prep Time10 mins
Cook Time8 mins
Servings: 4 persons


  • 4 small boneless chicken breasts
  • Salt and pepper
  • 10 oz. can cream of mushroom soup
  • 1/2 cup chicken stock
  • 1 packet Ranch dressing mix
  • 1 tsp minced garlic
  • 8 oz. cream cheese
  • 1 bag egg noodles or 1 cup rice
  • Fresh veggies or salad


  • Place the chicken into the slow cooker insert. Season with salt and pepper.
  • In a small mixing bowl, whisk together the cream of mushroom soup, chicken stock, Ranch dressing mix and
  • minced garlic. Pour over the chicken. Do NOT add the cream cheese at the start of slow cooking.
  • Set the slow cooker on low and cook for 8 hours. With 30 minutes left in the cooking cycle, stir in the cream
  • cheese. Stir it well, then close the lid and let the slow cooking cycle finish.
  • Cook the egg noodles or rice, as directed.
  • Prepare the salad or veggies.
  • Serve Slow Cooker Cream Cheese Chicken over noodles with side salad, or with rice and veggies.
  • FREEZER MEAL INSTRUCTIONS: Add all ingredients except cream cheese and side dishes to plastic freezer baggie. Thaw and add to slow cooker, then add cream cheese at the end of the cooking cycle as directed.