514 Reviews of Crock Pot Cream Cheese Chicken

From: peppermintkitty

On Feb 19, 2004

This is a really great tasting, easy main dish meal! I made it exactly as written,,,except the time cooked. It actually only takes about 1/2 the 7hrs to cook and I think had I not been here and watched it,,it wouldn't have turned out as well. I think it would have burned around the edges. I intended and started early enough to use your time stated, but after 2 1/2 hrs, turned my crock on the "warm" setting (newer crocks have this setting,,yay) until I added the broth/cream cheese mix. I let this cook on low for 45 min and served over mashed garlic/tarragon potatoes. dh won' t eat rice The 2nd best part was the next nite, I shredded the left over chicken,,(I'd taken it out of the sauce)added 1/2cup sour cream, a 4 oz. can of green chilis and 4oz. velveeta cheese to the sauce and some garlic powder. I placed the shredded chicken and more shredded cheese in corn tortillas and pour the remaining sauce over them and had a pan of chicken enchiladas fit for a king!! I also reserved 3/4 cup of the sauce and poured it over 2 chili rellenos (sp)I'd made! Seems as tho I may have had a lot of left overs, but there're only 2 of us and we don't eat heavily,,so, this wonderful crockpot chicken made 2 fab different dinners....just enough shredded chicken leftover for soft tacos tonite....3 meals!!! (sorry this is long, just wanting to be informative on a great recipe)...thanks for posting,,,,Kitty

From: *Kathy*

On Mar 12, 2002

Wonderful recipe. Great sauce. I cut the total cooking time down to 5 hours to avoid having rubby chicken. UPDATE: Love this recipe. This is my second review. This time I added mushrooms in the cream cheese step. Also, topped with chives and crumbled bacon when serving. Delicious. This is a keeper.

From: Che~Sara`

On Apr 13, 2005

This sounded so good and I didn't have the time to use the crockpot so I modified. Put the chicken with Italian mix and melted butter in the oven on 300 for 45 mins and while cooking sauteed the onions and garlic and mixed the cream cheese, etc. in and then poured over the cooked chicken and put in again for another 30 mins. The end result was a lot of Oooohs and Ahhhhs... it was absolutely DELICIOUS. Thank you for this soon to be often requested recipe.

From: ROBIN PENA

On Apr 3, 2003

Oh yummmm! This was super! I didn't have all day so I cooked it on high about 3 1/2 hours and then added the cream cheese mixture and cooked it the next hour on low. I re-read the reviews right after I poured the cream cheese mixture and saw that someone mentioned mushrooms. So I ran and grabbed my package of whole fresh mushrooms out of the fridge and just threw them on top of everything. Man were they good. Served over egg noodles. It is very important that you have something like rice,noodles, or mashed potatoes to pour the gravy over. Or you'll look silly lapping it up like a dog off your plate. It's that good.

From: iluvmythomas

On Dec 29, 2003

This was good. I have a similar recipe that I make in the oven but wanted to try this since I love cooking in the crockpot for the convience. I think my version is a bit more flavorful because I use white wine instead of broth and I use golden mushroom soup and cream cheese with cives which I think give it a bit more flavor. We still really liked this recipe but I will probably just stick with mine and adapt it to the crockpot. Oh, and the sauce does go so well over pasta!!

From: Anneliese8

On Feb 25, 2003

I love this recipe..........and it still comes out awesome with Healthy Request Cream of Chicken Soup & the low-fat cream cheese!!! Yum, Yum!! Easy to throw together!!!

From: Janis Eschbach

On Mar 20, 2003

This is really easy and great tasting. At 1:30 in the afternoon I didn't know what was for dinner-by 6:00 it was done. I had bone-in thighs, which I defrosted, took the skin off and browned, and frozen boneless breasts. The only thing I changed was the Italian dressing. I subbed 1/2 cup bottled Italian and omitted the chicken broth (it would have been too soupy) Be sure not to overcook. I cooked the chicken on high for 1 hour then low for 1 1/2 hour, then added sauce for 1 hour. Perfect!

From: joan in CNY

On Oct 23, 2002

I guess I am going to be in the minority here, but I really did not care for this recipe. In the first place, as another reviewer mentioned, the chicken was dry and rather tasteless. The sauce had a mild flavor and was good served over rice and biscuits. However, I have made other sauces for chicken (either crockpot or oven style) that are a lot more flavorful. The combination of cream cheese and cream of chicken soup makes an interesting combination of flavors. I may try to experiment with these two ingredients, along with other add-ins, to find a more satisfactory recipe for chicken, either in the crockpot, in the oven, or even on the stove.

From: PhylPhyl

On Jul 22, 2003

This one was a hit at our house, but I think I'll try a zesty Italian dressing mix the next time. It had good flavor, but I think the zesty Italian will give it even more flavor. Thanks for sharing!

From: Monty63

On Oct 10, 2006

This is a very easy and tasty dish. Next time I will either cut the cream cheese down to 4oz or use a light cream cheese as it is extremely rich and I don't think it will take away from the excellent flavour. I think this would also be very nice with mushrooms and bacon put in at step 3 when cooking the onions and garlic. Will definitely cook again.