Go Back
–+ servings
Crockpot chicken with creamy gravy served on a plate

Easy Crockpot Chicken with Creamy Gravy

A simple slow-cooker recipe delivering tender chicken in a creamy gravy with minimal prep time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts, trimmed of excess fat
  • 8 oz cream cheese, softened full-fat gives a richer sauce; use light cream cheese for lower calories
  • 1 cup chicken broth, low-sodium regular broth works but taste before adding extra salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and freshly ground black pepper to taste
Optional Ingredients
  • Chopped carrots or halved baby potatoes use baby potatoes halved for even cooking

Method
 

Preparation
  1. Place the chicken breasts in an even layer in the bottom of the crockpot.
  2. In a mixing bowl, whisk the softened cream cheese with chicken broth, garlic powder, onion powder, salt, and pepper until the mixture is smooth and lump-free.
  3. Pour the cream cheese and broth mixture over the chicken so each breast is at least partly submerged.
  4. If using, scatter chopped carrots or halved baby potatoes around and on top of the chicken.
Cooking
  1. Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the thickest part of the chicken registers 165°F on an instant-read thermometer.
  2. Shred the chicken with two forks and stir it into the gravy until evenly combined.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 1gSugar: 1g

Notes

For a tangier finish, a tablespoon of Dijon mustard stirred into the cream cheese mixture brightens the gravy. For a gluten-free plate, serve over mashed cauliflower rather than egg noodles. Store leftovers in airtight containers in the refrigerator for 3 to 4 days or in freezer-safe containers for up to 3 months.

Tried this recipe?

Let us know how it was!