Slow Cooker Cream Cheese Chicken Food

SLOW COOKER CREAM CHEESE CHICKEN

Steps:

• Place chicken breasts in the slow cooker.
• In a small bowl, stir together Italian seasoning, celery seed, onion powder, pepper, salt and garlic cloves. Sprinkle on top of chicken.
• Pour the cans of mushroom soup on top of chicken.
• Cook on LOW for 8 hours.
• Shred the chicken with two forks. Add the cream cheese and cook on HIGH for 1 hour.
• Stir the melted cream cheese to mix everything together. Sprinkle chives on top. Serve hot.

SLOW COOKER CREAM CHEESE CHICKEN WITH SHERRY

Steps:

• Wash chicken breast , dry with paper towels, and brush melted butter over chicken.
• Place in slow cooker, and add remaining ingredients.
• Cover and cook on low for 6-7 hours.
• Serve over hot buttered noodles.

SLOW-COOKER CHEESY CHICKEN

Steps:

• Place chicken breasts in the crock pot.
• Mix the undiluted soups together with the garlic powder and pour over chicken.
• Cover and cook on low 6-8 hours , until chicken is tender.
• Serve with the delicious sauce over rice or noodles.

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Steps:

• Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
• Cover with lid and cook on low for 6 to 8 hours.
• Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
• Serve!

SLOW COOKER CRACK CHICKEN

Steps:

• In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.
• Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

SLOW COOKER CREAM CHEESE CHICKEN CHILI

Steps:

• Place chicken at the bottom of a slow cooker; pour corn, black beans, and diced tomatoes on top. Top with ranch dressing mix, chili powder, cumin, and onion powder. Stir together. Place cream cheese on top.
• Cover and cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks; serve.

SLOW-COOKER CREAMY CHICKEN

Steps:

• Add all ingredients to crockpot.
• Cook on low all day.
• Serve over w/w pasta or brown rice.

SLOW COOKER CHEESY CHICKEN

Steps:

• Grease a slow cooker insert with cooking spray. Place a layer of Swiss cheese over the bottom. Add a layer of chicken breasts. Repeat layers.
• Place milk, mushroom soup, butter, salt, and pepper in a microwave-safe bowl. Microwave until butter is melted, about 2 minutes. Mix well and pour over chicken and cheese. Spread stuffing on top.
• Cook on High until chicken is no longer pink in the center and cheese is melted, about 4 hours.

CROCKPOT FIESTA RANCH CREAM CHEESE CHICKEN

Steps:

• Lightly grease slow cooker with nonstick cooking spray. Add two tablespoons water.
• In a small bowl, mix olive oil and seasonings EXCEPT Ranch seasoning. Rub mixture all over chicken then place chicken in the bottom of your slow cooker along with any remaining mixture. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred, being careful not to overcook.
• Remove chicken to a cutting board, and let rest 5 minutes before shredding. Drain excess liquid in slow cooker. Return shredded chicken to slow cooker.
• Top shredded chicken with cubed cream cheese and sprinkle with ranch seasoning. Cook on HIGH an additional 20 minutes then stir in cream cheese until chicken is evenly coated. Taste and add hot sauce to taste if desired.
• Delicious as filling in tacos, taquitos, burritos, enchiladas, etc.

CHICKEN CHILAQUILES VERDES

Steps:

• Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours.
• Remove chicken from sauce and shred in a bowl with 2 forks. Return to the sauce in the slow cooker and mix to combine.
• Heat a large skillet over medium heat. Add olive oil and heat until shimmery. Cut tortillas into triangles; add tortilla triangles to the hot oil and cook, flipping every minute, until golden, 8 to 10 minutes.
• Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
• Meanwhile, stir together sour cream and as much milk so sour cream can be drizzled.
• Remove tortilla mixture from the heat. Garnish with cotija cheese, cilantro, and drizzle with thinned sour cream mix.

SLOW COOKER CREAM CHEESE BALSAMIC CHICKEN THIGHS

Steps:

• Cut chicken pieces into 1 inch bite size and place in 1 gallon freezer bag OR air tight container.
• Put everything, except the chicken and cream cheese, into a mini food processor and combine thoroughly. If you don't have a food processor, make sure that the dried rosemary and garlic and chopped fine.
• Empty marinade into freezer bag and seal tight, getting as much air out as you can.
• Let marinate for 2 hours OR put in freezer to use at a later date.
• Empty chicken and all the marinade into a slow cooker and cook on high for 2 - 4 hours.
• Turn of the slow cooker and add cream cheese. Allow it to melt and then stir to combine. Enjoy over your favorite pasta or rice.