This Slow Cooker Creamy Chicken is the ultimate comfort meal with minimal effort. Your slow cooker does all the work, yielding impossibly tender chicken in a rich, velvety sauce. It’s a versatile weeknight hero that feels like a warm hug.
Nothing beats a great Slow Cooker Creamy Chicken. Whether you're a fan of Crockpot Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Slow Cooker Creamy Chicken
- Effortless prep: A few minutes in the morning delivers a full dinner.
- Dreamy texture: Chicken shreds easily; sauce is luxuriously creamy.
- Total versatility: Serve over pasta, rice, potatoes, or in tortillas.
- Better leftovers: Flavors deepen overnight for amazing next-day lunches.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 240 ml chicken broth
- 180 g full-fat cream cheese, softened
- 120 ml double cream
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tbsp cornflour
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools: A 5-6 litre slow cooker, a small bowl for mixing.
Notes: Using chicken thighs is key—they stay moist and juicy through long cooking. Don’t be shy with garlic and onion; they build a savory foundation.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 38 g |
| Fat: | 32 g |
| Carbs: | 9 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (Low) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? I really can’t recommend them enough for the slow cooker. Breast meat tends to dry out and become stringy with prolonged cooking, while thighs remain succulent and shred beautifully.
- Is the cream cheese really necessary? Honestly, yes. It’s the secret to that lush, creamy texture without the sauce breaking. Make sure it’s properly softened so it blends in smoothly at the end.
- Can I cook it on high instead? You can, for about 3-4 hours, but the low and slow method yields a more tender result. The gentle heat allows the connective tissues to break down gradually.
- Don’t skip the cornflour slurry. This is our simple trick for thickening the sauce at the end. It gives the sauce a lovely, clingy consistency that coats every strand of pasta or grain of rice perfectly.
How to Make Slow Cooker Creamy Chicken
Step 1: Start by prepping your aromatics. Finely dice the onion and mince the garlic. This might seem like a small step, but it’s what builds the foundational flavor of the dish. You’ll notice how these simple ingredients perfume the entire sauce as it cooks.
Step 2: Place the chicken thighs in the bottom of your slow cooker. Season them generously with salt and pepper on both sides. There’s no need to sear the chicken first—we’re going for ultimate ease here. Scatter the diced onion and minced garlic evenly over the top of the chicken.
Step 3: In a small bowl, whisk together the chicken broth, Dijon mustard, dried thyme, and smoked paprika. Pour this mixture over the chicken and aromatics in the slow cooker. The liquid should come about halfway up the sides of the chicken, which is perfect for creating a flavorful braising liquid.
Step 4: Place the lid on your slow cooker and cook on LOW for 6 hours, or on HIGH for 3-4 hours. The chicken is done when it’s fork-tender and easily shreds. You’ll know it’s ready when the entire kitchen smells incredible.
Step 5: Once the chicken is cooked, carefully remove the thighs from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. It should pull apart with almost no resistance.
Step 6: Now, let’s make the sauce creamy. In a medium bowl, combine the softened cream cheese and double cream. Whisk them together until smooth. This is much easier if your cream cheese is at room temperature—it will blend seamlessly.
Step 7: Slowly whisk a ladleful of the hot cooking liquid from the slow cooker into the cream mixture. This step, called tempering, gently raises the temperature of the cream and prevents it from curdling when you add it back to the pot.
Step 8: Pour the tempered cream mixture back into the slow cooker and stir to combine with the remaining liquid. The sauce will start to look rich and creamy almost immediately.
Step 9: To thicken the sauce, create a slurry by mixing the cornflour with two tablespoons of cold water in a small dish until it forms a smooth paste. Stir this slurry into the sauce in the slow cooker.
Step 10: Return the shredded chicken to the pot, stirring to coat it in the luxurious sauce. Replace the lid and cook on HIGH for another 20-30 minutes, until the sauce has thickened nicely. Give it a final taste and adjust the seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months; sauce may separate slightly upon thawing.
- Reviving: Reheat gently on stove with a splash of broth or cream to restore sauciness.
Serving Suggestions
Complementary Dishes
- Buttered egg noodles — Their soft, slippery texture is the perfect vehicle for soaking up every last drop of that creamy sauce.
- Fluffy mashed potatoes — A classic, comforting base that creates the ultimate cozy dinner plate.
- Steamed green beans with almonds — The crisp-tender beans and nutty crunch provide a lovely textural contrast to the rich chicken.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity cuts through the richness of the creamy sauce beautifully.
- Sparkling water with a lemon wedge — A simple, refreshing non-alcoholic option that cleanses the palate between bites.
- A light lager or pilsner — The carbonation and mild bitterness are a fantastic foil for the decadent flavors.
Something Sweet
- Warm apple crumble with vanilla ice cream — The contrast of warm, spiced fruit and cold, creamy ice cream is a perfect follow-up to a savory meal.
- Dark chocolate pots de crème — Intensely chocolatey and silky smooth, they feel indulgent without being overly heavy.
- Lemon sorbet — A puckery, refreshing scoop that acts as a perfect palate cleanser after a rich dinner.
Top Mistakes to Avoid
- Using chicken breasts instead of thighs. I’ve made this mistake before, and the result is a much drier, less flavorful dish. Thighs are simply more forgiving and flavorful for slow cooking.
- Adding the dairy ingredients at the beginning. If you add the cream cheese and double cream at the start, they’re likely to curdle or separate over the long cooking time. Adding them at the end ensures a smooth, velvety sauce.
- Forgetting to temper the cream mixture. Dumping cold cream into a hot slow cooker is a surefire way to end up with a grainy sauce. Taking that extra minute to temper is a game-changer.
- Overcrowding the slow cooker. If you’re doubling the recipe, make sure you’re using a large enough slow cooker. The ingredients need space for the heat to circulate evenly.
Expert Tips
- Tip: For a deeper flavor, you can quickly sear the chicken thighs in a hot skillet before adding them to the slow cooker. It only adds a few minutes and creates a beautiful fond that adds another layer of savory complexity.
- Tip: If you want to add vegetables, sturdy options like sliced mushrooms or chopped celery can go in at the beginning. For softer veggies like spinach or peas, stir them in during the last 30 minutes of cooking so they don’t turn to mush.
- Tip: If your sauce seems too thin even after adding the cornflour slurry, you can mix another tablespoon of cornflour with cold water and stir it in, then let it cook for another 15 minutes on high with the lid off to help it reduce and thicken.
- Tip: For a little flavor twist, stir in a handful of freshly grated Parmesan cheese along with the cream mixture. It adds a wonderful salty, umami kick that takes the sauce to the next level.
FAQs
Can I make this recipe with frozen chicken?
It’s not recommended. Starting with frozen chicken can keep it in the “danger zone” temperature range for too long, which is a food safety risk. It can also throw off the cooking time and lead to uneven results, with some parts overcooked and others undercooked. Always thaw your chicken completely in the refrigerator before using it in the slow cooker for the best and safest outcome.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat on the stove, stirring frequently. You may need to add a splash of broth or cream to loosen the sauce back up. I don’t recommend microwaving it on high power, as this can cause the sauce to separate.
Can I freeze the creamy chicken?
You can, but with a caveat. Cream-based sauces can sometimes separate or become grainy upon thawing. If you do freeze it, thaw it overnight in the fridge and then reheat it very gently on the stove, whisking constantly. It might not be quite as perfectly smooth as when freshly made, but the flavor will still be great.
What can I use instead of cream cheese?
If you’re in a pinch, you could try using full-fat Greek yogurt or sour cream, but only stir it in during the last 30 minutes of cooking and make sure to temper it first. The result will be a bit tangier and the sauce may be slightly thinner, but it will still be delicious.
My sauce is too thick. How can I thin it out?
No problem at all! Simply whisk in a little extra chicken broth, a tablespoon at a time, until it reaches your desired consistency. Warm the broth first if you can, so it incorporates more easily without cooling the dish down.
Slow Cooker Creamy Chicken
Make the easiest Slow Cooker Creamy Chicken with tender thighs in a rich, velvety sauce. Perfect for pasta, rice, or potatoes. Get the simple recipe now!
Ingredients
For the Ingredients
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1.5 kg boneless, skinless chicken thighs
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1 large yellow onion (finely diced)
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4 cloves garlic (minced)
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240 ml chicken broth
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180 g full-fat cream cheese (softened)
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120 ml double cream
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1 tbsp Dijon mustard
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1 tsp dried thyme
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1 tsp smoked paprika
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2 tbsp cornflour
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (chopped, for garnish)
Instructions
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Start by prepping your aromatics. Finely dice the onion and mince the garlic.01
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Place the chicken thighs in the bottom of your slow cooker. Season them generously with salt and pepper on both sides. Scatter the diced onion and minced garlic evenly over the top of the chicken.02
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In a small bowl, whisk together the chicken broth, Dijon mustard, dried thyme, and smoked paprika. Pour this mixture over the chicken and aromatics in the slow cooker.03
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Place the lid on your slow cooker and cook on LOW for 6 hours, or on HIGH for 3-4 hours. The chicken is done when it’s fork-tender and easily shreds.04
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Once the chicken is cooked, carefully remove the thighs from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces.05
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In a medium bowl, combine the softened cream cheese and double cream. Whisk them together until smooth.06
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Slowly whisk a ladleful of the hot cooking liquid from the slow cooker into the cream mixture.07
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Pour the tempered cream mixture back into the slow cooker and stir to combine with the remaining liquid.08
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To thicken the sauce, create a slurry by mixing the cornflour with two tablespoons of cold water in a small dish until it forms a smooth paste. Stir this slurry into the sauce in the slow cooker.09
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Return the shredded chicken to the pot, stirring to coat it in the luxurious sauce. Replace the lid and cook on HIGH for another 20-30 minutes, until the sauce has thickened nicely. Give it a final taste and adjust the seasoning with more salt or pepper if needed. Garnish with fresh parsley before serving.10
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