Skip to main content

Slow-Cooker Cream Cheese Chicken

By

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 1/3
cups Progresso™ chicken broth (from a 32-oz. carton)
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

Steps

  • 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 Information

    Serving Size: 1 Serving
    Calories
    486.7
    Total Fat
    31.3g
    48%
    Saturated Fat
    12.3g
    62%
    Cholesterol
    200.6mg
    67%
    Sodium
    623.0mg
    26%
    Potassium
    630.1mg
    18%
    Total Carbohydrate
    1.9g
    1%
    Dietary Fiber
    0.1g
    0%
    Sugars
    1.4g
     
    Protein
    46.8g

Comments

Post a Comment

Popular posts from this blog

Chop Suey Retro 60's Style

By
Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...
Post a Comment
Read more

Preacher Cake

By
  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...
Post a Comment
Read more

Copycat Franks Red Hot Sauce

By
"Recreate the flavor of Americas favorite red hot cayenne pepper sauce in your very own kitchen!" Ingredients 18 fresh cayenne peppers ( ends & stems removed) 1 1/2 cups white vinegar ...
Post a Comment
Read more