Cream Cheese Chicken
Submitted by babydupe
Slow cooker chicken smothered in a creamy sauce of cream cheese, mushroom soup, and sherry with Italian seasoning. Set it, forget it, and come home to a rich, velvety dinner.
YIELD
4 servingsPREP
10 minCOOK
8 hrsREADY
8 hrsThis is the kind of crockpot recipe that built the slow cooker’s reputation in the first place.
Seasoned chicken cooks low and slow all day with Italian dressing mix doing the flavor heavy lifting.
About 45 minutes before dinnertime, a quick stovetop sauce of cream cheese, cream of mushroom soup, sherry, and onion gets poured over the top and finishes cooking right in the pot.
The result is fork-tender chicken draped in a sauce so rich and velvety you’ll want to spoon it over everything on the plate.
Serve it over egg noodles, rice, or mashed potatoes to soak up every last drop.
Kitchen Tips
- Cube the cream cheese small so it melts evenly into the soup mixture on the stove. Big chunks take forever and leave lumps.
- Sherry adds a subtle sweetness, but if you’re cooking without alcohol, a splash of chicken broth with a squeeze of lemon gets you close.
- Don’t lift the crockpot lid during the first 6 hours. Every peek drops the temperature and adds cooking time.
Ingredients
Directions
Brush chicken with butter and sprinkle with salt and pepper.
Place in a crockpot and sprinkle dry mix over all.
Cover and cook on low for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce.
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