Put raw chicken breasts in the crock pot, top with blocks of cream cheese, and get a meal so delicious your family will be begging for more.
Ingredients
2 to 2 1/2 pounds boneless, skinless chicken breasts or thighs
1 (8-ounce) block cream cheese, softened or cut into cubes
1 (10.5- to 15-ounce) can condensed cream of chicken soup or ranch-flavored sauce (such as condensed cream of chicken with herbs or a ranch cooking sauce)
1 (8-ounce) block cream cheese, softened or cut into cubes
1 (10.5- to 15-ounce) can condensed cream of chicken soup or ranch-flavored sauce (such as condensed cream of chicken with herbs or a ranch cooking sauce)
Directions
Prepare the slow cooker: Lightly grease the insert of a 4- to 6-quart slow cooker with a bit of oil or nonstick spray to help prevent sticking and make cleanup easier.
Layer the chicken: Place the boneless, skinless chicken breasts or thighs in an even layer in the bottom of the slow cooker. If some pieces overlap slightly, that’s fine; they’ll shrink a bit as they cook.
Add the sauce base: Pour the condensed cream of chicken soup or ranch-flavored sauce evenly over the chicken, using a spatula to spread it so most of the chicken is coated. There’s no need to add extra liquid; the chicken will release juices as it cooks.
Add the cream cheese: Place the cream cheese on top of the sauce. If you cut it into cubes, scatter them evenly over the surface; this helps it melt more smoothly during cooking.
Cook on low or high: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork. Slow cookers vary, so start checking toward the earlier end of the time range.
