Crockpot Cream Cheese Chicken

Crockpot Cream Cheese Chicken

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  • 2 cups homemade cream of mushroom soup
  • frozen chicken--enough to feed four adults
  • 2 Tablespoon Italian seasoning
  • 1/2 teaspoon celery seed
  • 1 Tablespoon onion powder
  • 1 Tablespoon sugar
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 cloves minced garlic
  • block of cream cheese
  • pasta


Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted. Serve over pasta.