Ingredients
- 2 lbs boneless, skinless chicken breasts, trimmed
- 21 oz cream of chicken soup (two 10.5 oz cans)
- 2 tsp Italian seasoning
- 2 tsp garlic, minced
- Salt and pepper, to taste
- 8 oz cream cheese, cubed
Instructions
- Lightly spray the bottom of a slow cooker with non-stick spray.
- Place chicken breasts in the slow cooker.
- In a bowl, whisk together the cream of chicken soup, Italian seasoning, garlic, salt, and pepper.
- Pour the soup mixture over the chicken and top with cubed cream cheese.
- Cover and cook on LOW for 6–7 hours.
- Once cooked, remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir until creamy and well combined.
- Serve hot over steamed rice or egg noodles.
Notes
- Use reduced-fat cream cheese or soup for a lighter version.
- Add frozen peas or steamed broccoli for a complete one-pot meal.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 393
- Sugar: 2g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 125mg
