Easy Creamy Crockpot Chicken Recipe
on Dec 28, 2019, Updated Jan 01, 2021
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This creamy crockpot chicken recipe is an easy slow cooker recipe that is also kid-friendly. Did I mention the prep time for this slow cooker dinner is 8 minutes?
No wonder this easy crock pot recipe and our Crispy Leftover Chicken and Shells are our most popular chicken recipes.
As a bonus, unlock our exclusive content near the end of the post and we will show you how to convert this into a fast Instant Pot Creamy Chicken. (You can make it in the oven as well!)
Now let’s find out how to make this easy family dinner, time’s a-ticking!
Table of Contents
What is this?
Have you ever taken a scavenger hunt in your freezer? Dan did last night and found some frozen chicken tenderloins. He was nice enough to take them out and put them in the fridge. And behold, this easy crockpot recipe was born!
What you need to make this
- A crock-pot or slow cooker
- Boneless skinless chicken
- Cream of chicken soup
- Water
- Sour cream
- Minced garlic
- Sharp cheddar cheese
- Onion powder
- Bag of mixed frozen vegetables
- Egg noodles
How to make it
- Combine the soup, shredded cheese, sour cream, garlic, onion powder, salt, pepper, and water, in a crock-pot.
- Add the boneless skinless breasts and turn your crock-pot on low.
- You may also use a pound of tenderloin.
- Stir in frozen veggies 30 minutes before serving.
- Serve over egg noodles
- Garnish and serve!
Finally, this creamy crockpot chicken is an ideal choice if you want to contribute a meal to your local homeless shelter. We have more Ideas for Making Meals for the Homeless as well.
Kitchen tips
- Set the slow cooker on low, when adding the ingredients.
- Omit carrots and noodles to cut carbs.
- Substitute chopped onions or dry onion soup mix for onion powder.
- You can also use cream of mushroom soup.
- This reheats well, just follow our directions to reheat alfredo sauce.
Food Safety Tip
Food Safety Tip: The FDA recommends chicken to have an internal temperature of 165° F before serving it. This instant-read thermometer is the best one out there and it is the one I always recommend using.
Readers questions
Yes. Bake at 400° in a covered baking dish, such as a Dutch Oven.
We don’t recommend putting frozen poultry in a crockpot, although many people will do this.
Yes, but add it at the end, just prior to serving.
No. You can use whole boneless skinless breasts for this crockpot recipe.
Yes, you can convert this into an instant pot recipe! See our exclusive content below.
Instant pot instructions
Use the same ingredients to make this instant pot recipe in about 30 minutes!
- Place 1 to 2 lbs boneless skinless breasts in the instant pot.
- Add 1 cup of broth.
- For frozen breasts, pressure cook on manual setting for 6 minutes.
- For thawed breasts, pressure cook on manual setting for 4 minutes.
- Do a natural release of 6 minutes for both frozen and thawed meat.
- If using frozen vegetables, thaw them in a sink of warm water them to the instant pot.
- Remove the poultry from the Instant Pot after a 6-minute natural release, tent with foil, and set aside, reserving liquid.
- For the pasta, either prepare it according to the package instructions on the stovetop or in the instant pot.
- If using the Instant Pot for cooking the pasta, add 12 oz of pasta to the reserved liquid.
- Add tap water to cover the pasta by 1/2 an inch.
- Pressure cook on manual setting for 2 minutes and use a quick release.
- Stir in the cheese, vegetables, and sour cream and the cooked poultry to the Instant Pot and serve.
Substitutions and variations
- I used about 4 cups of shredded cheese in this version.
- Instead of onion powder, I used a teaspoon of minced garlic.
- I added a pinch of kosher salt.
- Make it your own and use what you have on hand!
- You don’t have to serve this over egg noodles. Any starch will go with this, like our homemade potato dumplings.
If you are new to Instant Pot/Pressure Cooker Cooking, don’t fret! Here is an informative comparison between the Instant Pot and a Cosori Pressure Cooker.
Check out some of our other popular Slow Cooker Recipes for Kids:
- Slow Cooker Beef Tips Dinner
- Stewing beef mixed with garlic and cream of mushroom soup in a slow cooker.
- Slow Cooke Shredded Beef Barbecue
- Simple and inexpensive family meal using chuck roast, barbecue sauce, and a few other common ingredients.
- Slow Cooker Pulled Pork Sandwiches
- Slow-cooked pork roast combined with white soda, brown sugar, and some other common pantry ingredients.
- Slow Cooker Cheesy Scalloped Potatoes & Ham
- An easy and affordable crock-pot meal and a good way to use leftover ham.
- Slow Cooker Sticky Caramel Pumpkin Cake
- A crock-pot dump cake that is ready to eat in two hours.
I challenge you to try this creamy crockpot chicken. I know that your family will enjoy it as much as ours did.
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The best crockpot chicken
Ingredients
- 1 lb Chicken tenderloins or boneless chicken breast
- 1 Family sized can of Cream of Chicken Soup
- 1 cup water or broth, Optional in crock-pot version but not optional in Instant Pot Creamy Chicken version.
- 2/3 cup of sour cream
- 1 tablespoon minced garlic
- 1/2 cup shredded sharp cheddar cheese
- Assorted vegetables, for convenience I used a prepackaged bag with carrots, broccoli and cauliflower
- salt and pepper to taste
- 1 tbsp onion powder
- 12 oz. egg noodles for a side
Instructions
- Combine in a crockpot cream of chicken soup, water, sour cream, minced garlic, cheese and salt and pepper.
- Add chicken into sauce mixture, make certain to cover chicken with sauce.
- Cover and turn crock pot on low. Cooking times will depend on how thick chicken is. Because I used chicken tenderloins which are thinner, chicken was done after 4 1/2 hours. If using a thicker chicken breast, continue in the crock pot until fully cooked.
- Add the vegetables on top of sauce and then add salt, pepper, and onion powder to taste to the vegetables.
- Before you are ready to serve, prepare egg noodle according to directions on bag.
- Stir sauce in crock pot prior to serving.
- Serve over egg noodles.
- Enjoy.
Video
Notes
- Use white or dark meat for this crockpot chicken recipe.
- This recipe is oven-friendly; bake at 400°, covered for 30 minutes.
- Adding veggies at the end will make this less mushy!
- Use either cream of mushroom or cream of chicken soup for this recipe.
- Consider substituting Lipton onion soup mix for the raw onion.
- To reduce the carbs in this recipe, omit the carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Entreés
Can you use bagged frozen chicken breasts in this recipe?
Yes, that should work.
Can this recipe be doubled?
Yes, that should not be a problem.
This recipe was amazing I made this last week.everyone loved it.the kids tore it up and my husband couldn’t get enough of it.now I’m making it again today only thing I’m changing is instead of two cans of the cream of chicken soup I’m doing one can of cream of chicken and one can of cheddar cheese Campbell’s soup.yummm thank so much for this recipe.i try to make it at least once a week!!!
Thanks Leeann. Scott deserves all the credit for this one and it is one of our family standards too! Thank you very much for taking the time to leave a comment for this recipe!
This recipe would work really well with Turkey, too! To thicken a watery broth. Dip out ¼ to ½ cup broth into a bowl, or more if needed. Whisk flour into this broth until it’s very thick, then and the mixture back to the slow cooker, while stirring continuously. The broth should thicken without lumpiness. Or you could use a blonde roux, if fat is not an issue. A corn starch slurry could be used.