18 Delicious Creamy Chicken Crock Pot Recipes Easy

Busy weeknights call for simple, soul-satisfying meals, and what’s better than coming home to the rich aroma of creamy chicken simmering in your crock pot? Our roundup of 18 delicious recipes promises to deliver comfort in every bite, from hearty classics to inventive twists. Whether you’re craving something cheesy, herby, or a bit spicy, we’ve got you covered. Let’s dive into these easy, mouthwatering dishes that’ll have everyone asking for seconds!

Creamy Garlic Parmesan Chicken

Craving something indulgent yet easy to whip up on a busy weeknight? I recently stumbled upon this Creamy Garlic Parmesan Chicken recipe during one of those evenings when my fridge was nearly empty, but my hunger was anything but. It’s become a staple in my house, and I’m excited to share it with you.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, pound to even thickness for uniform cooking)
• 1 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you’re a garlic lover)
• 1 cup heavy cream (for that irresistible creaminess)
• 1/2 cup grated Parmesan cheese (freshly grated tastes best)
• 1 tsp Italian seasoning (adjust to taste)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 5-7 minutes per side, or until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet and set aside on a plate. Tip: Letting it rest ensures juicy meat.
4. In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds, just until fragrant.
5. Pour in heavy cream, stirring constantly to scrape up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
6. Stir in Parmesan cheese and Italian seasoning, continuing to stir until the sauce thickens slightly, about 2-3 minutes.
7. Return chicken to the skillet, spooning sauce over the top. Simmer together for an additional 2 minutes to meld flavors.

Here’s the best part: the chicken comes out incredibly tender, enveloped in a sauce that’s rich with garlic and Parmesan. Serve it over a bed of steamed veggies or pasta for a complete meal that feels gourmet but is deceptively simple to make.

Slow Cooker Creamy Chicken and Mushrooms

After a long day, there’s nothing more comforting than coming home to a meal that’s been simmering away, filling the house with irresistible aromas. That’s exactly what you’ll get with this creamy chicken and mushrooms dish, a slow cooker wonder that’s as easy as it is delicious.

Ingredients

• 2 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 8 oz cremini mushrooms, sliced (white mushrooms are a fine substitute)
• 1 cup heavy cream (for a lighter version, half-and-half can be used)
• 1/2 cup chicken broth (low sodium recommended to control saltiness)
• 2 tbsp all-purpose flour (for thickening, gluten-free alternatives work)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (fresh minced garlic adds a punch if you prefer)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt, pepper, and garlic powder, then brown them for 3-4 minutes per side. This step isn’t just for color—it locks in juices.
2. Transfer the chicken to the slow cooker. In the same skillet, sauté mushrooms until they’re golden, about 5 minutes, then add them to the cooker. Tip: Don’t overcrowd the skillet to get a good sear on the mushrooms.
3. Whisk together heavy cream, chicken broth, and flour until smooth. Pour over the chicken and mushrooms in the slow cooker. Sprinkle with thyme.
4. Cover and cook on low for 6 hours or high for 3 hours. The chicken should be tender enough to shred with a fork. Tip: Resist the urge to open the lid too often—it lets heat escape.
5. Once done, give the sauce a good stir. If it’s too thin, let it sit uncovered for 10-15 minutes to thicken. Tip: For extra creaminess, stir in a tablespoon of cream cheese at the end.

Final thoughts: The chicken turns out impossibly tender, swimming in a velvety sauce with earthy mushrooms. Serve it over a bed of fluffy mashed potatoes or buttered noodles to soak up every last drop of that creamy goodness.

Creamy Chicken Alfredo Pasta

This Creamy Chicken Alfredo Pasta is my go-to comfort dish on busy weeknights. The rich, velvety sauce clings to every strand of pasta, making each bite irresistibly delicious. I love adding a sprinkle of fresh parsley for a pop of color and freshness.

Ingredients

• 8 oz fettuccine pasta (or any pasta of your choice)
• 2 boneless, skinless chicken breasts, cut into strips (about 1 lb)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and no longer pink inside, about 5-6 minutes per side. Remove chicken from the skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
6. Add the cooked pasta and chicken back to the skillet. Toss everything together until the pasta and chicken are evenly coated with the sauce.
7. Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

My favorite part about this dish is how the creamy sauce perfectly coats the pasta, creating a luxurious texture. Serve it with a side of garlic bread to soak up every last bit of that delicious Alfredo sauce.

Crock Pot Creamy Chicken and Rice

After a long day, there’s nothing quite like coming home to a meal that’s been simmering away, filling the house with comforting aromas. That’s exactly what you’ll get with this Crock Pot Creamy Chicken and Rice recipe, a dish that’s become a staple in my household for its simplicity and heartwarming flavors.

Ingredients

• 2 cups long-grain white rice (rinsing removes excess starch for fluffier rice)
• 4 boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1 cup chicken broth (low sodium recommended to control saltiness)
• 1/2 cup sour cream (adds creaminess, adjust amount based on preference)
• 1 tsp garlic powder (fresh minced garlic can be used for more punch)
• 1/2 tsp onion powder
• 1/2 tsp dried thyme (or rosemary for a different herb note)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust after cooking)

Instructions

1. Rinse the rice under cold water until the water runs clear, then spread it evenly at the bottom of your Crock Pot.
2. Place the chicken breasts on top of the rice, ensuring they’re not overlapping for even cooking.
3. In a medium bowl, whisk together the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, thyme, salt, and pepper until smooth.
4. Pour the mixture over the chicken and rice, making sure to cover all the rice to prevent drying out.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and the rice is tender. Avoid opening the lid frequently to keep the heat consistent.
6. Once done, shred the chicken directly in the pot using two forks, then stir everything together to combine.
7. Let it sit for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.

This dish yields a wonderfully creamy texture with the rice perfectly absorbing all the savory flavors. The shredded chicken adds a satisfying heartiness, making it a complete meal on its own or served alongside a crisp green salad for a bit of freshness.

Creamy Chicken Tortilla Soup

Most evenings, when the weather starts to cool down, I find myself craving something warm, comforting, and just a little bit spicy. That’s when this Creamy Chicken Tortilla Soup comes into play—a dish that’s as easy to make as it is delicious, perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp ground cumin
• 1 tsp chili powder (adjust to taste)
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup heavy cream
• Salt to taste
• Fresh cilantro for garnish
• Tortilla strips for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the chicken pieces to the pot, seasoning with cumin and chili powder. Cook until the chicken is no longer pink on the outside, about 5 minutes.
5. Pour in the chicken broth, black beans, corn, and diced tomatoes with green chilies. Bring the mixture to a boil.
6. Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
7. Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust salt as needed.
8. Serve the soup hot, garnished with fresh cilantro and tortilla strips.

Best enjoyed on a chilly evening, this soup boasts a creamy texture with a kick of spice from the green chilies. For an extra touch, top with avocado slices or a squeeze of lime to brighten up the flavors.

Slow Cooker Creamy Chicken Enchiladas

Nothing beats coming home to the comforting aroma of a meal that’s been simmering all day, especially when it’s as effortlessly delicious as these Slow Cooker Creamy Chicken Enchiladas. I remember the first time I tried this recipe; it was a chilly evening, and the creamy, spicy filling was just what we needed to warm up.

Ingredients

• 2 cups shredded cooked chicken (rotisserie chicken works great for ease)
• 1 cup sour cream (light or full-fat, depending on your preference)
• 1 can (10 oz) cream of chicken soup (for that creamy base we all love)
• 1 can (4 oz) diced green chiles (adjust the amount based on your heat preference)
• 1 tsp ground cumin (toasted cumin seeds ground at home add an extra layer of flavor)
• 8 flour tortillas (6-inch size, but feel free to use corn tortillas for a gluten-free option)
• 1 cup shredded Monterey Jack cheese (a mix of cheeses like cheddar and pepper jack can add more depth)

Instructions

1. In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, diced green chiles, and ground cumin. Mix well until all ingredients are evenly incorporated.
2. Lightly grease the inside of your slow cooker with cooking spray or a thin layer of oil to prevent sticking.
3. Spoon about 1/2 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the slow cooker. Tip: Don’t overfill the tortillas to avoid bursting during cooking.
4. Cover the enchiladas with the remaining chicken mixture, spreading it evenly over the top.
5. Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
6. Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, until the cheese is bubbly and slightly golden at the edges. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
7. Once cooked, let the enchiladas sit for about 5 minutes before serving to allow the filling to set slightly, making them easier to serve. Tip: A dollop of fresh guacamole or a sprinkle of chopped cilantro can add a fresh contrast to the creamy richness.

Zesty and comforting, these enchiladas have a creamy texture that pairs wonderfully with the slight kick from the green chiles. Serve them with a side of crisp lettuce and a squeeze of lime for a meal that’s as vibrant as it is satisfying.

Creamy Chicken and Dumplings

Back when I first moved to the South, I was introduced to the ultimate comfort food: creamy chicken and dumplings. It was love at first bite, and I’ve been perfecting my recipe ever since. There’s something magical about the tender chicken and fluffy dumplings swimming in a rich, creamy broth that just feels like home.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tbsp baking powder (for fluffier dumplings)
• 1 tsp salt (adjust to taste)
• 1 cup milk (whole milk recommended for creaminess)
• 2 tbsp unsalted butter (melted, or substitute with oil)
• 4 cups chicken broth (homemade or store-bought)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1/2 cup heavy cream (for that luxurious texture)
• 1 small onion, diced (yellow or white for sweetness)
• 2 carrots, sliced (adds a pop of color and nutrition)
• 2 celery stalks, chopped (for a bit of crunch)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried thyme (or fresh if you have it)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. In a large pot, sauté onion, carrots, celery, and garlic in butter over medium heat until softened, about 5 minutes.
2. Add chicken broth, thyme, and black pepper to the pot. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. While the broth simmers, mix flour, baking powder, and salt in a bowl. Stir in milk and melted butter to form a dough.
4. Drop tablespoon-sized dollops of dough into the simmering broth. Cover and cook for 15 minutes without lifting the lid.
5. Gently stir in shredded chicken and heavy cream. Cook for an additional 5 minutes until everything is heated through.
6. Season with additional salt and pepper if needed before serving.

Velvety and rich, this creamy chicken and dumplings is a bowl of comfort that’s perfect for chilly evenings. The dumplings are light as clouds, and the broth is just thick enough to coat the back of a spoon. Try serving it with a sprinkle of fresh parsley on top for a touch of color and freshness.

Crock Pot Creamy Chicken Stroganoff

Warmth fills the kitchen as the Crock Pot works its magic, transforming simple ingredients into a comforting, creamy chicken stroganoff that’s perfect for busy weeknights. I remember the first time I tried this recipe; it was a chilly evening, and the rich, savory flavors instantly made it a family favorite.

Ingredients

• 2 lbs boneless, skinless chicken breasts (cut into 1-inch pieces for even cooking)
• 1 cup sour cream (for that creamy texture, full-fat works best)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken for a twist)
• 1 packet (1 oz) onion soup mix (adds depth of flavor)
• 1/2 cup chicken broth (low-sodium recommended to control saltiness)
• 8 oz egg noodles (cooked al dente for the perfect bite)
• 2 tbsp butter (unsalted, to sauté)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a large skillet over medium heat, melt butter with olive oil. Add chicken pieces and sauté until lightly browned, about 5 minutes. (Tip: Don’t overcrowd the pan to ensure even browning.)
2. Transfer the browned chicken to the Crock Pot. Add cream of mushroom soup, onion soup mix, chicken broth, garlic powder, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. (Tip: Resist the urge to open the lid frequently to keep the heat consistent.)
4. About 30 minutes before serving, stir in the sour cream until fully incorporated. (Tip: Letting it sit for a bit helps the flavors meld together beautifully.)
5. Meanwhile, cook egg noodles according to package instructions until al dente. Drain and set aside.
6. Serve the creamy chicken stroganoff over the cooked egg noodles. (Tip: Garnish with fresh parsley for a pop of color and freshness.)

Velvety and rich, this stroganoff coats the noodles in a luxurious sauce that’s both comforting and satisfying. For a fun twist, try serving it over mashed potatoes or with a side of steamed green beans to add a crisp contrast to the creamy dish.

Creamy Chicken and Wild Rice Soup

Yesterday, as the rain drizzled outside, I found myself craving something warm and comforting, leading me to whip up this creamy chicken and wild rice soup. It’s the kind of dish that feels like a hug in a bowl, perfect for those chilly evenings or when you’re just in need of some comfort food.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup wild rice, rinsed
• 4 cups chicken broth (low sodium preferred)
• 1 cup water
• 1 tsp dried thyme
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add chicken pieces, stirring to combine. Cook until chicken is no longer pink on the outside, about 5 minutes.
5. Add wild rice, chicken broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until rice is tender.
6. In a small bowl, whisk together heavy cream and flour until smooth. Stir into the soup.
7. Continue to cook, uncovered, for another 10 minutes, stirring occasionally, until soup has thickened slightly.
8. Remove from heat and stir in fresh parsley.

So, this soup turns out luxuriously creamy with the wild rice adding a delightful chewiness. I love serving it with a sprinkle of extra parsley on top and a side of crusty bread for dipping. It’s a dish that’s as satisfying to make as it is to eat.

Slow Cooker Creamy Chicken Pot Pie

On a chilly evening, nothing beats the comfort of a homemade creamy chicken pot pie, especially when it’s made effortlessly in a slow cooker. I remember the first time I tried this method; the aroma filled the house, making the wait absolutely worth it.

Ingredients

• 2 cups diced chicken breast (pre-cooked for convenience)
• 1 cup frozen mixed vegetables (peas, carrots, and corn work great)
• 1/2 cup diced onions (yellow or white for sweetness)
• 1/4 cup butter (unsalted to control the dish’s saltiness)
• 1/4 cup all-purpose flour (for thickening the sauce)
• 2 cups chicken broth (low sodium recommended)
• 1/2 cup heavy cream (for that rich, creamy texture)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried thyme (or fresh if you have it)
• Salt and pepper to taste
• 1 refrigerated pie crust (or homemade if you’re feeling ambitious)

Instructions

1. In your slow cooker, melt the butter on the high setting, about 5 minutes.
2. Add the diced onions and sauté until translucent, roughly 3 minutes.
3. Sprinkle the flour over the onions, stirring constantly to form a roux, about 2 minutes.
4. Gradually whisk in the chicken broth to avoid lumps, then add the heavy cream, garlic powder, and thyme.
5. Stir in the pre-cooked chicken and frozen vegetables, ensuring everything is well coated.
6. Season with salt and pepper, then cover and cook on low for 4 hours, stirring occasionally.
7. Preheat your oven to 375°F and transfer the creamy chicken mixture to a pie dish.
8. Cover with the pie crust, crimping the edges, and cut a few slits on top for steam to escape.
9. Bake for 25-30 minutes, or until the crust is golden brown and flaky.

Delight in the creamy filling and flaky crust that make this dish a comforting classic. Serve it with a side of green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Creamy Chicken Marsala

Dinner parties have always been my excuse to whip out this Creamy Chicken Marsala recipe, a dish that never fails to impress with its rich flavors and comforting creaminess. It’s the kind of meal that turns a regular evening into something special, and today, I’m sharing how you can recreate this magic in your own kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total), pounded to 1/2-inch thickness for even cooking
• Salt and freshly ground black pepper, to taste (don’t skimp on seasoning!)
• 1/2 cup all-purpose flour, for dredging (helps create a golden crust)
• 3 tbsp olive oil, or any neutral oil (divided for cooking chicken and mushrooms)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 3 cloves garlic, minced (fresh is best for that punch of flavor)
• 1/2 cup Marsala wine (a dry variety is ideal for cooking)
• 1 cup chicken broth (low-sodium recommended to control saltiness)
• 1/2 cup heavy cream (for that luxurious texture)
• 2 tbsp unsalted butter (adds richness to the sauce)
• 1/4 cup chopped fresh parsley (for a bright finish)

Instructions

1. Season both sides of the chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil and sauté the mushrooms until they’re golden and have released their moisture, about 5 minutes.
4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it simmer until reduced by half, about 3 minutes.
6. Stir in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
7. Return the chicken to the skillet, spooning some sauce over it, and simmer for another 5 minutes until the chicken is cooked through.
8. Finish by stirring in the butter until melted and the sauce is glossy. Sprinkle with chopped parsley before serving.

You’ll love how the creamy sauce clings to the tender chicken, with the Marsala wine adding a depth of flavor that’s both sophisticated and comforting. Serve it over a bed of buttery mashed potatoes or al dente pasta to soak up every last drop of that delicious sauce.

Crock Pot Creamy Chicken Tacos

Yesterday, I found myself craving something comforting yet easy to whip up, and that’s when I remembered my go-to Crock Pot Creamy Chicken Tacos. It’s the kind of meal that feels like a hug in a bowl, perfect for those days when you want delicious without the fuss.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 cup chicken broth (low sodium preferred to control saltiness)
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 1/2 cup heavy cream (for richness, half-and-half can substitute)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 8 small flour tortillas (corn for gluten-free option)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced tomatoes (fresh or canned, drained)
• 1/4 cup chopped cilantro (adjust to taste)
• 1 avocado, sliced (for serving)

Instructions

1. Place the chicken breasts in the Crock Pot and pour the chicken broth over them.
2. Sprinkle the taco seasoning evenly over the chicken. Tip: For extra flavor, let the chicken marinate in the seasoning overnight.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the Crock Pot and shred it using two forks. Tip: Keep the broth in the Crock Pot for added moisture.
5. Return the shredded chicken to the Crock Pot, add the heavy cream and cheddar cheese, stirring until the cheese is melted and the mixture is creamy.
6. Heat the olive oil in a skillet over medium heat and warm the tortillas for about 30 seconds on each side. Tip: Cover them with a towel to keep warm.
7. Fill each tortilla with the creamy chicken mixture, then top with diced tomatoes, cilantro, and avocado slices.

Velvety and rich, these tacos are a delightful twist on the classic, with the creamy chicken filling offering a comforting texture. Serve them with a side of lime wedges for a zesty kick, or pile on the toppings for a more vibrant meal.

Creamy Chicken and Corn Chowder

Zesty flavors and comforting warmth come together in this creamy chicken and corn chowder, a dish that reminds me of the cozy evenings I spent at my grandma’s house. It’s a recipe that’s close to my heart, perfect for those days when you need a little extra comfort in a bowl.

Ingredients

• 2 tbsp butter (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chicken broth (low sodium preferred)
• 2 cups frozen corn kernels (thawed)
• 1 cup heavy cream (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup all-purpose flour (for thickening)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat (about 350°F).
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Add the chicken pieces to the pot, cooking until they’re no longer pink on the outside, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to a simmer.
5. Add the corn kernels, heavy cream, salt, and pepper, stirring to combine. Tip: For a thicker chowder, mix the flour with a little water to create a slurry before adding it to the pot.
6. Simmer the chowder for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and the flavors have melded. Tip: Taste and adjust seasoning as needed before serving.
7. Garnish with fresh parsley before serving.

Outstanding in its simplicity, this chowder boasts a velvety texture with a sweet crunch from the corn. Serve it with a side of crusty bread for dipping, or top with extra parsley and a dash of paprika for a colorful finish.

Slow Cooker Creamy Chicken Pasta

Venturing into the world of slow cooker meals has been a game-changer for my weeknight dinners, and this creamy chicken pasta is no exception. It’s the kind of dish that fills the house with comforting aromas, promising a delicious meal with minimal effort.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 cup heavy cream (for a lighter version, half-and-half can be used)
• 1 cup chicken broth (low sodium recommended to control saltiness)
• 8 oz cream cheese, cubed (softened for easier mixing)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 12 oz penne pasta (or any short pasta of choice)
• 1 cup grated Parmesan cheese (freshly grated melts better)
• 1 tsp dried basil (or 1 tbsp fresh)

Instructions

1. Heat olive oil in a pan over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden. This step adds depth of flavor.
2. Transfer the chicken to the slow cooker. Add heavy cream, chicken broth, cream cheese, garlic powder, onion powder, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds.
4. Remove the chicken and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
5. Return the shredded chicken to the slow cooker. Add the uncooked pasta and stir to ensure it’s submerged in the liquid.
6. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente. Stir halfway through to prevent sticking.
7. Stir in the Parmesan cheese and basil until the cheese is melted and everything is well combined. Tip: If the sauce is too thick, add a splash of chicken broth to reach desired consistency.

How this dish turns out is nothing short of magical—creamy, comforting, and packed with flavor. Serve it with a side of garlic bread to soak up the sauce, or a crisp salad for a bit of freshness.

Creamy Chicken and Broccoli Casserole

Remember those chilly evenings when all you craved was something warm, comforting, and utterly delicious? That’s exactly what this Creamy Chicken and Broccoli Casserole brings to the table. It’s a dish that feels like a hug, with its creamy texture and the perfect blend of flavors that I’ve tweaked over countless Sunday dinners.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
• 2 cups broccoli florets, steamed until just tender (fresh or frozen, but thaw if frozen)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/2 cup mayonnaise (full-fat for creaminess, but light works too)
• 1/2 cup milk (any kind, but whole milk adds richness)
• 1 cup shredded cheddar cheese (sharp cheddar for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (for a subtle depth)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup crushed Ritz crackers (for that golden, buttery topping)
• 2 tbsp melted butter (to mix with crackers for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded chicken, steamed broccoli, cream of chicken soup, mayonnaise, milk, cheddar cheese, garlic powder, onion powder, and black pepper. Mix until everything is evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly moistened.
5. Sprinkle the buttery cracker mixture evenly over the top of the casserole.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
7. Let the casserole stand for 5 minutes before serving to allow it to set slightly for easier scooping.

What makes this casserole stand out is the creamy interior contrasted with the crispy, buttery topping. It’s a versatile dish that pairs wonderfully with a crisp salad or some roasted potatoes for a more hearty meal. Trust me, it’s the kind of recipe that’ll have everyone asking for seconds.

Crock Pot Creamy Chicken Curry

Sometimes, the best meals come from the simplest recipes, especially when you’re craving something comforting yet easy to make. That’s exactly how I felt when I first tried this Crock Pot Creamy Chicken Curry, and now it’s a staple in my home. The aroma alone is enough to make your mouth water, and the tender chicken paired with the rich, creamy sauce is simply irresistible.

Ingredients

• 2 lbs boneless, skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1 cup heavy cream (for a lighter version, half-and-half can be used)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 3 tbsp curry powder (adjust to taste)
• 1 large onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best for flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp cornstarch (optional, for thickening)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another minute, until fragrant. Tip: Don’t let the garlic burn, as it will turn bitter.
3. Transfer the onion and garlic mixture to the crock pot. Add the chicken thighs, curry powder, salt, and black pepper. Stir to coat the chicken evenly with the spices.
4. Pour in the coconut milk and heavy cream, stirring gently to combine. Cover and cook on low for 6 hours or high for 3 hours. Tip: For best results, avoid opening the lid frequently to check on the dish.
5. If a thicker sauce is desired, mix the cornstarch with 2 tbsp of water and stir into the curry during the last 30 minutes of cooking. Tip: This step is optional but recommended for a richer texture.
6. Once the cooking time is up, shred the chicken slightly with two forks for a more rustic texture or leave as is for chunkier pieces.

Delightfully creamy with just the right amount of spice, this curry is perfect over steamed rice or with a side of naan bread for dipping. The flavors meld beautifully overnight, making it an excellent option for meal prep or leftovers that taste even better the next day.

Creamy Chicken and Spinach Lasagna

Sometimes, all you need is a comforting dish that feels like a hug in a bowl, and that’s exactly what this creamy chicken and spinach lasagna brings to the table. I remember the first time I made it; the aroma filled my kitchen, promising a meal that was both hearty and satisfying. It’s become a go-to in my household, especially on those evenings when we crave something indulgent yet balanced.

Ingredients

• 9 lasagna noodles (no-boil kind works great for this recipe)
• 2 cups cooked chicken, shredded (leftover rotisserie chicken is perfect here)
• 1 tbsp olive oil (or any neutral oil)
• 3 cups fresh spinach, roughly chopped (packed cups measure differently, so keep it light)
• 2 cups ricotta cheese (full-fat for the creamiest texture)
• 1 egg (helps bind the ricotta mixture)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 2 cups mozzarella cheese, shredded (divided for layers and topping)
• 1/2 cup Parmesan cheese, grated (adds a nice salty bite)
• 2 cups Alfredo sauce (homemade or store-bought, your choice)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the ricotta cheese, egg, salt, and pepper until well combined. This mixture will be the creamy base of your lasagna.
3. Heat olive oil in a pan over medium heat, add the spinach, and sauté until just wilted, about 2 minutes. Remove from heat and let it cool slightly.
4. Spread a thin layer of Alfredo sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
5. Place 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the spinach, half of the chicken, and 1/2 cup of mozzarella cheese. Repeat the layers once more.
6. Top with the remaining 3 noodles, Alfredo sauce, mozzarella, and Parmesan cheese.
7. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.

Finally, this lasagna is a delightful mix of creamy, cheesy, and slightly tangy flavors, with the spinach adding a fresh contrast. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Slow Cooker Creamy Chicken Chili

Nothing beats coming home to the comforting aroma of a meal that’s been simmering all day, especially when it’s as hearty and flavorful as this Slow Cooker Creamy Chicken Chili. I remember the first time I whipped this up on a chilly autumn evening; it was love at first bite, and now it’s a staple in my household during the cooler months.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for more flavor)
• 1 can (15 oz) corn kernels, drained (or frozen corn for a fresher taste)
• 1 can (15 oz) black beans, rinsed and drained (kidney beans are a great alternative)
• 1 can (10 oz) diced tomatoes with green chilies (adjust the amount based on your heat preference)
• 1 package (8 oz) cream cheese, cubed (softened for easier blending)
• 1 tbsp chili powder (or more, to taste)
• 1 tsp cumin (freshly ground if possible)
• 1/2 tsp garlic powder (fresh minced garlic adds a nice punch)
• 2 cups chicken broth (low sodium recommended to control saltiness)
• Salt and pepper to taste (start with 1/2 tsp each, adjust later)

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the corn, black beans, diced tomatoes with green chilies, chili powder, cumin, and garlic powder over the chicken.
3. Pour the chicken broth into the slow cooker, ensuring all ingredients are submerged.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
6. Return the shredded chicken to the slow cooker and add the cubed cream cheese. Stir until the cream cheese is fully melted and the chili is creamy. Tip: For a smoother consistency, you can use a hand mixer to blend the cream cheese into the chili.
7. Season with salt and pepper to taste. Tip: Always taste before adding more salt, especially if using canned ingredients that may already contain sodium.
8. Let the chili sit for 10 minutes on the WARM setting to thicken before serving.

Best enjoyed with a dollop of sour cream and a sprinkle of shredded cheddar on top, this chili is creamy, slightly spicy, and utterly comforting. The beans and corn add a delightful texture, making every spoonful a perfect bite. Serve it over rice or with crusty bread for a more filling meal.

Conclusion

Outstanding in both flavor and convenience, these 18 creamy chicken crock pot recipes are a must-try for any home cook looking to simplify meal prep without sacrificing taste. Whether you’re in the mood for something classic or adventurous, there’s a dish here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.