Slow-Cooker Cream Cheese Chicken

• Meat

  • 1 1/2 lb Chicken breasts, boneless skinless

• Produce

  • 1/4 tsp Garlic powder

• Canned Goods

  • 2 cans (10.75 oz. each condensed cream of chicken or cream of mushroom soup, condensed
  • 1 can Chicken broth

• Pasta & Grains

  • 6 cups Rice or egg noodles, Hot cooked

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Dairy

  • 8 oz Cream cheese

Found on tablespoon.com

Description

Ingredients

• 1 1/2 lbs. boneless skinless chicken breasts
• 2 cans (10.75 oz. each) condensed cream of chicken or cream of mushroom soup
• 1 can (10.75 oz.) chicken broth
• 1/4 teaspoon garlic powder (or more to taste)
• 1/2 teaspoon ground black pepper (or more to taste)
• 1/2 teaspoon kosher salt (or more to taste)
• 8 oz. cream cheese, softened
• 6 cups hot cooked rice or egg noodles

Directions

• 1 Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
• 2 In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
• 3 Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
• 4 Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
• 5 Serve chicken over hot rice or egg noodles and top with sauce.

Nutrition