Are you craving the ultimate comfort food that practically cooks itself? Look no further than these 26 delicious cream of chicken recipes for your slow cooker! From creamy soups to hearty casseroles, these fuss-free meals will warm your soul and simplify your dinner routine. Get ready to discover your new family favorites—let’s dive in!
Hearty Cream of Chicken and Wild Rice Soup
Mmm, nothing warms my soul quite like a big bowl of creamy chicken soup on a crisp autumn day—it’s the kind of meal that makes you want to curl up on the couch with a fuzzy blanket and forget about the world for a while. I’ve been perfecting this recipe for years, tweaking it each fall until it reached what my family calls “soup perfection,” and I’m thrilled to share it with you today. It’s hearty, comforting, and packed with flavor that’ll have you going back for seconds (and maybe even thirds!).
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 cup finely diced yellow onion
– 1 cup sliced earthy cremini mushrooms
– 2 cloves fragrant minced garlic
– 6 cups rich chicken broth
– 1 cup uncooked nutty wild rice blend
– 1 pound boneless, skinless chicken breasts
– 1 cup heavy cream
– 1/2 cup finely grated Parmesan cheese
– 2 tablespoons fresh chopped parsley
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 cup of finely diced yellow onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally with a wooden spoon.
3. Stir in 1 cup of sliced earthy cremini mushrooms and cook until they release their liquid and begin to brown, about 7-8 minutes.
4. Add 2 cloves of fragrant minced garlic and cook for exactly 1 minute until aromatic but not browned.
5. Pour in 6 cups of rich chicken broth and bring to a rolling boil over high heat.
6. Stir in 1 cup of uncooked nutty wild rice blend, reduce heat to low, cover, and simmer for 45 minutes until rice is tender but still chewy.
7. Place 1 pound of boneless, skinless chicken breasts into the simmering soup, making sure they’re fully submerged.
8. Cover and cook for 20 minutes until chicken reaches an internal temperature of 165°F when tested with an instant-read thermometer.
9. Remove chicken breasts to a cutting board and shred with two forks into bite-sized pieces.
10. Return shredded chicken to the pot and stir to combine.
11. Pour in 1 cup of heavy cream and stir continuously until the soup is uniformly creamy, about 2 minutes.
12. Sprinkle in 1/2 cup of finely grated Parmesan cheese, stirring until completely melted and incorporated.
13. Season with 1 teaspoon of coarse kosher salt and 1/2 teaspoon of freshly ground black pepper, tasting and adjusting if needed.
14. Stir in 2 tablespoons of fresh chopped parsley just before serving. Here’s how it turns out: the wild rice gives it this wonderful chewy texture that plays perfectly against the tender shredded chicken, while the creamy broth has just enough Parmesan sharpness to keep it from being too heavy. Honestly, I love serving this in big, rustic bowls with some crusty bread for dipping—it’s the kind of meal that makes everyone at the table feel cozy and cared for.
Slow Cooker Creamy Chicken and Mushroom Stew
Brisk autumn winds have me craving something warm and comforting that practically cooks itself while I tackle my endless to-do list. My slow cooker becomes my best kitchen companion this time of year, and this creamy chicken and mushroom stew is my current obsession—it’s like a cozy blanket in a bowl that fills the whole house with the most incredible aroma. I love how the flavors meld together so perfectly while I’m busy with other things, making dinner feel both effortless and special.
Ingredients
– 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1 pound cremini mushrooms, sliced into thick, meaty pieces
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced until fragrant
– 2 cups rich chicken broth
– 1 cup heavy cream, full-fat and luxurious
– 1/4 cup all-purpose flour
– 3 tablespoons unsalted butter
– 2 tablespoons fresh thyme leaves, stripped from their stems
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure they brown properly.
2. Season both sides of the chicken thighs evenly with kosher salt and freshly ground black pepper.
3. Heat the unsalted butter in a large skillet over medium-high heat until it melts and begins to foam.
4. Place the chicken thighs in the skillet, making sure not to overcrowd them, and cook for 4-5 minutes per side until they develop a deep golden-brown crust.
5. Transfer the seared chicken thighs to the slow cooker, arranging them in a single layer.
6. Add the finely diced yellow onion to the same skillet and cook for 3-4 minutes until they become translucent and slightly softened.
7. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
8. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
9. Gradually pour in the rich chicken broth while whisking continuously to create a smooth, lump-free sauce.
10. Add the thick, meaty cremini mushroom slices and fresh thyme leaves to the slow cooker, scattering them around the chicken.
11. Pour the onion and broth mixture from the skillet over the chicken and mushrooms in the slow cooker.
12. Cover the slow cooker and cook on low heat for 6 hours until the chicken is fork-tender and easily shreds.
13. Remove the lid and stir in the full-fat heavy cream until fully incorporated and the sauce becomes velvety.
14. Cook uncovered for an additional 30 minutes to allow the sauce to thicken slightly.
15. Use two forks to shred the chicken directly in the slow cooker, mixing it back into the creamy mushroom sauce.
My favorite thing about this stew is how the chicken becomes impossibly tender while the mushrooms maintain their meaty texture, all swimming in that luxurious cream sauce. It’s fantastic served over fluffy mashed potatoes or buttered egg noodles, and the leftovers taste even better the next day when the flavors have had more time to marry.
Cream of Chicken and Herb-Stuffed Bell Peppers
Last week, I found myself with an abundance of colorful bell peppers from my local farmer’s market and some leftover roasted chicken—the perfect excuse to create these comforting stuffed peppers. There’s something so satisfying about transforming simple ingredients into a showstopping meal that feels both elegant and homey.
Ingredients
– 4 large, vibrant bell peppers (mixed colors for visual appeal)
– 2 cups cooked, shredded chicken (from a perfectly roasted whole chicken)
– 1 cup rich, creamy heavy cream
– 1/2 cup finely grated Parmesan cheese (the good, aged kind)
– 1/4 cup fresh, aromatic chopped parsley
– 2 tablespoons fragrant, chopped fresh dill
– 1 tablespoon bright, chopped fresh chives
– 1 teaspoon aromatic garlic powder
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup panko breadcrumbs for golden crunch
Instructions
1. Preheat your oven to 375°F and line a baking dish with parchment paper.
2. Carefully slice the bell peppers in half lengthwise and remove all seeds and white membranes.
3. In a large mixing bowl, combine the shredded chicken, heavy cream, Parmesan cheese, parsley, dill, chives, garlic powder, salt, and black pepper.
4. Spoon the chicken mixture evenly into each bell pepper half, mounding it slightly.
5. Sprinkle the panko breadcrumbs evenly over the top of each stuffed pepper.
6. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes until the peppers are tender-crisp and the filling is bubbly.
7. Switch your oven to broil and broil for 2-3 minutes until the breadcrumbs turn golden brown and crispy.
8. Remove from oven and let rest for 5 minutes before serving.
Finally, these peppers emerge from the oven with the most wonderful contrast of textures—the tender-crisp peppers give way to the creamy, herbaceous chicken filling that’s perfectly balanced by that golden, crunchy topping. For a complete meal, serve them alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Velvety Slow Cooker Chicken Alfredo
Warm, comforting, and effortlessly delicious—this slow cooker chicken Alfredo has become my go-to weeknight lifesaver. I first discovered this method during a particularly hectic holiday season when my stove decided to quit, and now it’s become my secret weapon for creamy pasta perfection without the constant stirring. There’s something magical about coming home to that rich, cheesy aroma filling the entire house after a long day.
Ingredients
– 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 4 cloves garlic, freshly minced
– 1 cup heavy cream, rich and velvety
– 1 cup chicken broth, savory and golden
– 1 cup grated Parmesan cheese, freshly shredded
– 8 ounces cream cheese, softened and creamy
– 1 teaspoon Italian seasoning, fragrant and herbaceous
– 1/2 teaspoon freshly ground black pepper, aromatic and coarse
– 1/2 teaspoon sea salt, fine and crystalline
– 1 pound fettuccine pasta, wide and ribbon-like
– 2 tablespoons fresh parsley, finely chopped and vibrant green
Instructions
1. Place the cubed chicken breasts evenly across the bottom of your 6-quart slow cooker.
2. Sprinkle the freshly minced garlic over the chicken pieces.
3. Add the rich heavy cream and savory chicken broth directly into the slow cooker.
4. Dot the softened cream cheese in small pieces across the liquid surface.
5. Sprinkle the freshly shredded Parmesan cheese, fragrant Italian seasoning, coarse black pepper, and fine sea salt over everything.
6. Cover the slow cooker and cook on LOW heat for 6 hours until the chicken is tender and easily shreds with a fork.
7. About 30 minutes before serving, cook the wide fettuccine pasta in a large pot of salted boiling water for 9-11 minutes until al dente with a slight bite.
8. Drain the cooked pasta thoroughly, reserving 1/2 cup of the starchy pasta water.
9. Stir the slow cooker contents vigorously until the sauce becomes smooth and creamy.
10. Tip: If the sauce seems too thick, gradually stir in the reserved pasta water until it reaches your desired consistency.
11. Add the drained hot pasta directly into the slow cooker and toss gently to coat every strand.
12. Tip: For the creamiest texture, let the pasta sit in the warm sauce for 5 minutes before serving to absorb the flavors.
13. Garnish with the vibrant chopped fresh parsley just before serving.
14. Tip: For extra flavor depth, quickly sear the chicken cubes in a hot skillet for 2 minutes per side before adding to the slow cooker.
Yes, the final dish boasts an incredibly velvety texture that clings beautifully to each fettuccine strand, with the tender chicken practically melting in your mouth. I love serving this over roasted broccoli for a complete meal, or sometimes I’ll stir in sautéed mushrooms right at the end for an earthy twist that complements the rich Parmesan cream sauce perfectly.
Savory Cream of Chicken and Spinach Lasagna
Huddled in my cozy kitchen during last week’s unexpected rainstorm, I found myself craving the ultimate comfort food—something creamy, cheesy, and soul-warming. That’s when this savory cream of chicken and spinach lasagna was born, a dish so satisfying it made the gloomy weather feel like a blessing in disguise.
Ingredients
– 9 no-boil lasagna noodles
– 2 cups shredded rotisserie chicken
– 1 (10.5 oz) can creamy condensed cream of chicken soup
– 1 (15 oz) container rich ricotta cheese
– 1 large farm-fresh egg
– 4 cups fresh baby spinach leaves
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy whipping cream
– 3 cloves aromatic garlic, minced
– 1 tbsp extra virgin olive oil
– 1 tsp dried Italian seasoning
– 1/2 tsp freshly ground black pepper
– 1/4 tsp crushed red pepper flakes
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add 3 minced garlic cloves and sauté for exactly 1 minute until fragrant but not browned.
4. Stir in 4 cups of fresh baby spinach and cook for 2-3 minutes until just wilted, then remove from heat.
5. In a medium bowl, combine 15 ounces of ricotta cheese, 1 large egg, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes until fully incorporated.
6. Mix in the wilted spinach and 2 cups of shredded chicken until evenly distributed.
7. In another bowl, whisk together 10.5 ounces of cream of chicken soup and 1/2 cup heavy cream until smooth.
8. Spread 1/4 cup of the soup mixture evenly across the bottom of your prepared baking dish.
9. Arrange 3 lasagna noodles in a single layer over the sauce.
10. Spread half of the ricotta-spinach-chicken mixture over the noodles using a spatula.
11. Sprinkle 1/2 cup of mozzarella cheese over the ricotta layer.
12. Repeat the layering process: sauce, noodles, remaining ricotta mixture, and another 1/2 cup mozzarella.
13. Top with the final 3 noodles and pour the remaining soup mixture over everything.
14. Combine the remaining 1 cup mozzarella with 1/2 cup Parmesan cheese and sprinkle evenly over the top.
15. Cover tightly with aluminum foil and bake at 375°F for 30 minutes.
16. Remove the foil and continue baking for 15-20 minutes until the cheese is golden brown and bubbly.
17. Let the lasagna rest for 15 minutes before slicing to allow the layers to set properly.
Zesty with just a hint of heat from the red pepper flakes, this lasagna emerges from the oven with the most beautiful golden crust that gives way to creamy, layered perfection. The spinach adds vibrant color and freshness that balances the rich cream sauce, while the rotisserie chicken makes it hearty enough for even the hungriest diners. I love serving generous squares with a simple arugula salad dressed in lemon vinaigrette to cut through the richness—it’s comfort food elegance at its finest.
Rich and Creamy Chicken Pot Pie Soup
When the autumn chill starts creeping in, I find myself craving the ultimate comfort food—something that wraps you in warmth like a cozy blanket. This rich and creamy chicken pot pie soup has become my go-to recipe during those crisp fall evenings when I want all the nostalgic flavors of classic pot pie without the fuss of making pastry.
Ingredients
– 2 tablespoons rich European-style butter
– 1 medium yellow onion, finely diced
– 3 fresh celery stalks, chopped
– 2 large carrots, peeled and diced
– 3 cloves aromatic garlic, minced
– 1/3 cup all-purpose flour
– 4 cups rich chicken broth
– 2 cups cooked shredded chicken
– 1 cup heavy cream
– 1 cup frozen sweet peas
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon kosher salt
Instructions
1. Melt the European-style butter in a large Dutch oven over medium heat until it bubbles gently.
2. Add the finely diced yellow onion, chopped celery stalks, and diced carrots to the pot.
3. Sauté the vegetables for 8-10 minutes until the onions become translucent and the carrots begin to soften.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant.
5. Sprinkle the all-purpose flour over the vegetables and cook for 2 minutes while stirring constantly to create a roux.
6. Gradually pour in the rich chicken broth while whisking continuously to prevent lumps from forming.
7. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
8. Add the shredded chicken, fresh thyme leaves, kosher salt, and freshly ground black pepper to the pot.
9. Simmer the soup uncovered for 15 minutes to allow the flavors to meld together.
10. Stir in the heavy cream and frozen sweet peas.
11. Cook for an additional 5 minutes until the peas are heated through and the soup is piping hot.
12. Remove the pot from the heat and let it rest for 3 minutes before serving.
Creamy and comforting, this soup delivers that familiar pot pie satisfaction in every spoonful. The velvety texture coats your tongue while the tender vegetables and chicken create the perfect heartiness. I love serving it with buttery biscuits for dipping or topping it with crispy croutons for added crunch.
Slow Cooked Cream of Chicken and Vegetable Chowder
Zesty autumn afternoons call for cozy soups that practically make themselves while I’m busy chasing my toddler around the living room. This slow-cooked chowder has become my go-to comfort food on crisp fall days when I want something nourishing without hovering over the stove. There’s something magical about coming home to a kitchen filled with the aroma of simmering chicken and vegetables.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs
– 4 cups rich chicken broth
– 2 cups heavy cream
– 3 medium Yukon Gold potatoes, diced into ½-inch cubes
– 2 large carrots, peeled and sliced into ¼-inch rounds
– 1 sweet yellow onion, finely chopped
– 3 celery stalks, thinly sliced
– 3 cloves fresh garlic, minced
– 2 tablespoons unsalted butter
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– ½ cup all-purpose flour
– 1 cup frozen sweet corn kernels
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, chopped
Instructions
1. Place 1.5 pounds boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. Add 3 medium Yukon Gold potatoes diced into ½-inch cubes, 2 large carrots peeled and sliced into ¼-inch rounds, 1 sweet yellow onion finely chopped, and 3 celery stalks thinly sliced to the slow cooker.
3. Sprinkle ½ cup all-purpose flour evenly over the vegetables and chicken, tossing gently to coat everything lightly.
4. Melt 2 tablespoons unsalted butter in a small saucepan over medium heat until bubbling slightly, about 2 minutes.
5. Add 3 cloves fresh garlic minced to the melted butter and sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
6. Pour the garlic butter mixture over the chicken and vegetables in the slow cooker.
7. Add 4 cups rich chicken broth, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the slow cooker, stirring to combine all ingredients.
8. Cover the slow cooker and cook on LOW heat for 6 hours until the chicken shreds easily with a fork and potatoes are tender when pierced with a knife.
9. Remove the chicken thighs from the slow cooker using tongs and place them on a cutting board.
10. Shred the cooked chicken thoroughly using two forks, pulling the meat apart into bite-sized pieces.
11. Return the shredded chicken to the slow cooker along with 2 cups heavy cream and 1 cup frozen sweet corn kernels.
12. Stir everything together gently until well combined and the corn is distributed evenly throughout the chowder.
13. Cover the slow cooker again and cook on HIGH for an additional 30 minutes until the chowder is heated through and slightly thickened.
14. Stir in 2 tablespoons fresh parsley chopped just before serving. Unbelievably creamy and satisfying, this chowder develops the most velvety texture from the slow-cooked potatoes melting into the broth. The smoked paprika adds a subtle warmth that plays beautifully against the sweet corn and tender chicken. I love serving this in hollowed-out bread bowls for the ultimate cozy meal that soaks up every last drop of the rich, herb-infused broth.
Southern-Style Cream of Chicken and Biscuits
Perfect comfort food doesn’t get much better than this Southern-style classic that always reminds me of my grandmother’s kitchen. I still remember the first time I watched her make this dish—the way the creamy chicken filled our small Alabama home with the most incredible aroma while her flaky biscuits baked to golden perfection. Now I make this at least once a month during cooler weather, and it’s become my go-to recipe for cozy family dinners.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- ¾ cup cold buttermilk
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 medium yellow onion, finely chopped
- 2 celery stalks, thinly sliced
- 3 cloves fresh garlic, minced
- ¼ cup all-purpose flour
- 3 cups rich chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- ½ teaspoon freshly ground black pepper
- ½ cup frozen sweet peas
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt until well combined.
- Add ½ cup cold cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- Pour in ¾ cup cold buttermilk and stir with a fork until a shaggy dough forms—don’t overmix, as this keeps the biscuits tender and flaky.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Use a 2½-inch round biscuit cutter to cut out 8 biscuits, pressing straight down without twisting to help them rise evenly.
- Place the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the biscuits for 12-15 minutes until they’re puffed and golden brown on top.
- While the biscuits bake, heat 2 tablespoons extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add 1 pound diced chicken thighs and cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Transfer the cooked chicken to a clean plate using a slotted spoon, leaving the drippings in the pot.
- Add 1 finely chopped yellow onion and 2 thinly sliced celery stalks to the pot and cook for 5-7 minutes until the vegetables have softened and the onion turns translucent.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn the garlic as it can turn bitter.
- Sprinkle ¼ cup all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly, to create a roux that will thicken your sauce.
- Gradually whisk in 3 cups rich chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly.
- Stir in 1 cup heavy cream, 1 teaspoon fresh thyme leaves, and ½ teaspoon freshly ground black pepper.
- Return the cooked chicken to the pot along with any accumulated juices.
- Add ½ cup frozen sweet peas and simmer for 5 minutes until the peas are heated through and the sauce has thickened to a creamy consistency.
- Season with additional salt if needed, then remove from heat.
Just spoon that velvety chicken gravy over split warm biscuits and watch how the creamy sauce soaks into the flaky layers. The tender chicken pieces and sweet peas create wonderful texture contrasts against the rich, herb-infused cream sauce. For a special touch, I sometimes top each serving with a sprinkle of fresh parsley or serve it in individual cast iron skillets straight from the oven.
Cream of Chicken Enchilada Casserole
Haven’t we all had those nights where we crave the comforting flavors of enchiladas but don’t want to spend hours rolling each one? That’s exactly where this creamy, dreamy casserole comes in—it gives you all the cheesy, spicy goodness in half the time, and it’s become my go-to for busy weeknights when my family needs a serious comfort food fix.
Ingredients
– 2 cups shredded cooked chicken breast
– 1 (10.5 oz) can creamy condensed cream of chicken soup
– 1 cup rich sour cream
– 1 (4 oz) can fire-roasted diced green chiles
– 1/2 cup finely diced sweet yellow onion
– 1 teaspoon aromatic ground cumin
– 1/2 teaspoon smoky chili powder
– 8 (6-inch) soft corn tortillas
– 2 cups freshly shredded sharp cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large mixing bowl, combine the shredded cooked chicken breast, creamy condensed cream of chicken soup, rich sour cream, fire-roasted diced green chiles, finely diced sweet yellow onion, aromatic ground cumin, and smoky chili powder until fully incorporated.
3. Arrange 4 soft corn tortillas in a single layer on the bottom of the prepared baking dish, tearing them as needed to cover the surface.
4. Spread half of the chicken mixture evenly over the tortilla layer using a spatula.
5. Sprinkle 1 cup of freshly shredded sharp cheddar cheese over the chicken mixture.
6. Repeat the layers with the remaining 4 soft corn tortillas, the rest of the chicken mixture, and the final 1 cup of shredded sharp cheddar cheese.
7. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
8. Remove the foil and continue baking for another 10-15 minutes, until the cheese is bubbly and lightly golden around the edges.
9. Let the casserole rest for 5-7 minutes after removing it from the oven to allow the layers to set.
10. Garnish the top with chopped fresh cilantro just before serving. Only now does the casserole reveal its true character—creamy and tender with a subtle kick from the chiles, while the melted cheddar forms a golden blanket over each spoonful. I love serving it straight from the dish with a crisp green salad or scooping it over tortilla chips for an extra crunch that contrasts beautifully with the soft, saucy interior.
Garlic Butter Chicken with Cream of Chicken Sauce
Heavenly aromas of garlic and butter always transport me back to my grandmother’s kitchen, where simple ingredients transformed into extraordinary meals. This garlic butter chicken with cream of chicken sauce has become my go-to weeknight dinner that feels anything but ordinary—it’s the kind of dish that makes everyone gather around the stove, drawn by that irresistible scent.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup salted butter
- 6 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Pat dry 4 boneless, skinless chicken breasts with paper towels to ensure even browning.
- Season both sides of chicken breasts evenly with 1 tsp smoked paprika and 1/2 tsp freshly ground black pepper.
- Melt 1/2 cup salted butter in a large skillet over medium-high heat until bubbling but not browned.
- Place chicken breasts in the hot butter and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside on a clean plate, keeping the flavorful butter in the pan.
- Reduce heat to medium and add 6 cloves minced fresh garlic to the butter, cooking for exactly 1 minute until fragrant but not burned.
- Pour in 1 can condensed cream of chicken soup and 1 cup heavy cream, whisking continuously to combine smoothly.
- Bring the sauce to a gentle simmer, stirring constantly until slightly thickened, about 3-4 minutes.
- Sprinkle in 1/2 cup freshly grated Parmesan cheese while stirring until completely melted into the sauce.
- Return the cooked chicken breasts to the skillet, spooning the creamy sauce over each piece.
- Simmer together for 2 more minutes to allow flavors to meld and chicken to reheat thoroughly.
- Garnish with 2 tbsp chopped fresh parsley just before serving for bright color and fresh flavor.
Creamy, garlicky perfection awaits with this dish—the chicken stays incredibly juicy while the sauce clings beautifully to every bite. I love serving this over fluffy mashed potatoes to soak up every drop of that luxurious sauce, though it’s equally fantastic with rice or crusty bread for dipping.
Cheesy Broccoli and Cream of Chicken Soup
Remember those chilly autumn evenings when only a warm, comforting bowl of soup will do? I recently found myself craving exactly that, leading me to whip up this incredibly cozy Cheesy Broccoli and Cream of Chicken Soup. It’s become my go-to for using up that last bit of broccoli in the fridge, and the cheesy, creamy result is pure comfort.
Ingredients
- 2 tablespoons rich, unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves fragrant garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups rich, low-sodium chicken broth
- 1 (10.5 oz) can creamy condensed cream of chicken soup
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Melt 2 tablespoons of rich, unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add 1 finely diced medium yellow onion and sauté for 5-7 minutes, until the onion turns soft and translucent.
- Stir in 2 minced cloves of fragrant garlic and cook for 1 minute, just until the garlic becomes aromatic.
- Sprinkle 3 tablespoons of all-purpose flour over the onion and garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste and create a roux.
- Gradually whisk in 4 cups of rich, low-sodium chicken broth, ensuring no lumps form in the roux.
- Whisk in 1 can of creamy condensed cream of chicken soup until the mixture is completely smooth.
- Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to maintain a steady simmer.
- Add 3 cups of chopped fresh broccoli florets to the pot and simmer for 8-10 minutes, until the broccoli is tender but still bright green.
- Pour in 1 cup of heavy cream and stir to combine, heating the soup through for 2-3 minutes without letting it boil.
- Remove the pot from the heat and gradually stir in 2 cups of freshly shredded sharp cheddar cheese until it melts completely and the soup is smooth.
- Season the soup with 1/2 teaspoon of freshly ground black pepper and 1/4 teaspoon of smoked paprika, stirring to incorporate the spices evenly.
Perfectly creamy with tender-crisp broccoli florets, this soup delivers a rich, cheesy flavor that’s balanced by a hint of smokiness from the paprika. I love serving it in a hollowed-out bread bowl for an extra cozy meal, or topping it with extra shredded cheese and crispy croutons for added texture.
Cream of Chicken with Lemon and Asparagus
Zesty lemon and tender asparagus have become my go-to spring comfort combination, especially when paired with creamy chicken in this soul-warming soup that I first discovered during a rainy April afternoon when my herb garden was overflowing with fresh thyme. There’s something magical about how these bright, fresh ingredients transform a simple cream-based soup into something that feels both elegant and completely approachable for a weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp rich unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 lb fresh asparagus spears, trimmed and cut into 1-inch pieces
- 4 cups rich chicken broth
- 1 cup heavy cream
- 2 tbsp freshly squeezed lemon juice
- 1 tsp fresh thyme leaves
- 1/2 tsp finely ground black pepper
- 1/2 tsp sea salt
Instructions
- Melt 2 tablespoons of rich unsalted butter in a large Dutch oven over medium heat until it bubbles gently.
- Add 1 medium finely diced yellow onion and cook for 5 minutes, stirring occasionally, until the onion turns translucent and fragrant.
- Stir in 3 cloves of minced fresh garlic and cook for exactly 1 minute until aromatic but not browned.
- Add 1 lb of bite-sized chicken pieces to the pot in a single layer, cooking for 6-8 minutes while turning occasionally until the chicken develops golden-brown edges.
- Pour in 4 cups of rich chicken broth, scraping any browned bits from the bottom of the pot to incorporate that deep flavor.
- Bring the mixture to a rolling boil, then immediately reduce the heat to maintain a gentle simmer.
- Add 1 lb of trimmed asparagus pieces and 1 teaspoon of fresh thyme leaves, simmering uncovered for 8 minutes until the asparagus becomes tender but still bright green.
- Stir in 1 cup of heavy cream and 2 tablespoons of freshly squeezed lemon juice, heating through for 3 minutes without boiling to prevent curdling.
- Season with 1/2 teaspoon of sea salt and 1/2 teaspoon of finely ground black pepper, stirring to combine evenly.
- Remove from heat and let stand for 2 minutes to allow the flavors to meld together.
What makes this soup truly special is the way the creamy base contrasts with the bright lemon notes and the slight crunch of perfectly cooked asparagus. I love serving it with crusty artisan bread for dipping, or sometimes I’ll pour it over fluffy rice for a more substantial meal that feels both comforting and refreshingly light.
Southwest Cream of Chicken Tortilla Soup
Zesty and comforting, this Southwest Cream of Chicken Tortilla Soup has become my go-to meal during chilly evenings. I first discovered this recipe when trying to use up leftover roasted chicken, and now it’s a family favorite that fills our kitchen with the most incredible aromas. There’s something magical about how the creamy base balances perfectly with the bold Southwest flavors.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 red bell pepper, chopped into vibrant pieces
– 1 (4-ounce) can fire-roasted green chilies
– 1 tablespoon aromatic ground cumin
– 2 teaspoons smoked paprika with warm notes
– 6 cups rich chicken broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes
– 1 (15-ounce) can creamy black beans, rinsed
– 1 (15-ounce) can sweet corn kernels
– 2 cups shredded cooked chicken
– 1 cup heavy cream with velvety texture
– 1/2 cup fresh cilantro, chopped
– 1 teaspoon sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 avocado, sliced
– 1 cup crispy tortilla strips
– 1/2 cup shredded Monterey Jack cheese
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until golden and aromatic—be careful not to burn the garlic as it turns bitter quickly.
4. Add 1 chopped red bell pepper and cook for 4 minutes until slightly softened but still vibrant in color.
5. Mix in 1 can of fire-roasted green chilies, 1 tablespoon aromatic ground cumin, and 2 teaspoons smoked paprika, toasting the spices for 1 minute to deepen their flavors.
6. Pour in 6 cups of rich chicken broth and 1 can of fire-roasted diced tomatoes, scraping any browned bits from the bottom of the pot.
7. Bring the soup to a gentle boil over medium-high heat, then reduce to a simmer and cook uncovered for 15 minutes to allow flavors to meld.
8. Stir in 1 can of rinsed black beans, 1 can of sweet corn kernels, and 2 cups of shredded cooked chicken, simmering for 5 more minutes until heated through.
9. Reduce heat to low and slowly pour in 1 cup of velvety heavy cream while stirring constantly to prevent curdling.
10. Add 1/2 cup of fresh chopped cilantro, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper, stirring to combine.
11. Ladle the hot soup into bowls and top with sliced avocado, crispy tortilla strips, and shredded Monterey Jack cheese. The creamy broth clings beautifully to the tortilla strips, creating the most satisfying texture contrast between the smooth soup and crunchy toppings. I love serving this with extra lime wedges for squeezing over the top—the bright acidity cuts through the richness perfectly.
Slow Cooker Creamy Chicken and Broccoli Pasta
Remember those hectic weeknights when you just want something comforting without all the fuss? That’s exactly why this slow cooker creamy chicken and broccoli pasta has become my go-to—it practically cooks itself while filling the house with the most inviting aroma. I love how it turns a potentially stressful dinner into a relaxed, hands-off affair, giving me time to unwind instead of hovering over the stove.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, trimmed of excess fat
- 1 large yellow onion, finely diced
- 4 cloves garlic, freshly minced
- 1 cup heavy cream, rich and velvety
- 1 cup chicken broth, low-sodium and savory
- 1 cup grated Parmesan cheese, freshly shredded
- 12 ounces penne pasta, sturdy and ridged
- 4 cups fresh broccoli florets, vibrant green and crisp
- 2 tablespoons unsalted butter, for richness
- 1 teaspoon dried Italian seasoning, aromatic and herbaceous
- 1/2 teaspoon freshly ground black pepper, finely cracked
- 1/2 teaspoon kosher salt, for balanced seasoning
Instructions
- Place the trimmed chicken breasts in the bottom of a 6-quart slow cooker.
- Scatter the finely diced yellow onion and freshly minced garlic evenly over the chicken.
- Pour in the rich, velvety heavy cream and savory low-sodium chicken broth.
- Sprinkle the aromatic dried Italian seasoning, finely cracked black pepper, and kosher salt over the mixture.
- Cover and cook on LOW for 5 hours, until the chicken shreds easily with a fork. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
- Remove the chicken breasts to a cutting board and shred thoroughly using two forks.
- Return the shredded chicken to the slow cooker and stir in the freshly shredded Parmesan cheese until melted.
- Add the sturdy, ridged penne pasta and vibrant green broccoli florets, stirring to coat.
- Cover and cook on HIGH for 45 minutes, until the pasta is al dente and the broccoli is tender-crisp. Tip: Check pasta at 40 minutes to prevent overcooking—it should have a slight bite.
- Stir in the unsalted butter until fully incorporated and creamy. Tip: For extra freshness, garnish with additional Parmesan and a squeeze of lemon juice before serving.
What makes this dish truly special is the way the creamy sauce clings to every ridge of the pasta, while the broccoli stays bright and slightly crisp against the tender shredded chicken. I love serving it straight from the slow cooker into shallow bowls, maybe with a side of crusty bread for dipping into that luxurious sauce.
Tuscan Cream Chicken with Sun-Dried Tomatoes
Keeping my kitchen cozy on crisp autumn evenings always calls for something rich and comforting, which is exactly why this Tuscan cream chicken has become my go-to weeknight indulgence—it’s like wrapping yourself in a warm, flavorful hug after a long day. I love how the sun-dried tomatoes add a sweet-tangy punch that cuts through the creamy sauce, making every bite feel both luxurious and totally approachable.
Ingredients
– 4 boneless, skinless chicken breasts, patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 1 cup heavy cream, chilled and velvety
– 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
– 3 cloves fresh garlic, minced until fragrant
– 1/2 cup freshly grated Parmesan cheese, finely shredded
– 1 teaspoon dried Italian seasoning, aromatic and well-blended
– 1/4 teaspoon crushed red pepper flakes, for a subtle kick
– 1/2 cup low-sodium chicken broth, simmer-ready
– Fresh basil leaves, torn for garnish
Instructions
1. Season both sides of the chicken breasts generously with salt and pepper.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
3. Carefully place the chicken in the skillet and cook for 5–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the chicken to a clean plate and cover loosely with foil to keep warm.
5. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30–45 seconds until fragrant but not browned.
6. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
7. Stir in the heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
8. Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until it thickens slightly.
9. Sprinkle in the grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth.
10. Return the chicken to the skillet, spooning the sauce over each piece to coat evenly.
11. Simmer for an additional 2–3 minutes to allow the flavors to meld.
12. Garnish with torn fresh basil leaves just before serving.
Oh, the way that creamy sauce clings to the tender chicken is pure magic—it’s velvety with a hint of tang from the sun-dried tomatoes and a subtle warmth from the red pepper flakes. I love serving this over a bed of fettuccine or with crusty bread to soak up every last drop, making it a dish that feels both elegant and utterly comforting.
Slow Cooker Creamy Garlic Parmesan Chicken
Finally, after years of trying to perfect my weeknight dinner game, I’ve landed on this absolute gem that my family now requests weekly. There’s something magical about coming home to a house filled with the aroma of garlic and herbs after a long day—it instantly melts away the stress and makes everyone gather in the kitchen, plates in hand.
Ingredients
– 2 pounds boneless, skinless chicken breasts
– 1 cup rich heavy cream
– 1 cup freshly grated Parmesan cheese
– 4 cloves aromatic fresh garlic, minced
– 1 cup flavorful chicken broth
– 1 teaspoon fragrant dried Italian seasoning
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons creamy unsalted butter
– 2 tablespoons all-purpose flour
– 1/4 cup fresh chopped parsley
Instructions
1. Place 2 pounds boneless, skinless chicken breasts in the bottom of your slow cooker, arranging them in a single layer.
2. In a medium mixing bowl, whisk together 1 cup rich heavy cream, 1 cup freshly grated Parmesan cheese, 4 cloves minced aromatic fresh garlic, 1 cup flavorful chicken broth, 1 teaspoon fragrant dried Italian seasoning, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon freshly ground black pepper until fully combined.
3. Pour the creamy mixture evenly over the chicken breasts in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker with the lid and cook on LOW heat for 6 hours or HIGH heat for 3 hours until the chicken reaches an internal temperature of 165°F.
5. Carefully remove the cooked chicken from the slow cooker using tongs and transfer it to a clean cutting board.
6. In a small saucepan over medium heat, melt 2 tablespoons creamy unsalted butter until bubbly and golden.
7. Whisk 2 tablespoons all-purpose flour into the melted butter and cook for exactly 1 minute until the mixture turns light golden brown and smells nutty.
8. Slowly ladle 1 cup of the hot cooking liquid from the slow cooker into the flour mixture, whisking constantly to prevent lumps from forming.
9. Pour the thickened sauce back into the slow cooker and whisk vigorously until the sauce becomes smooth and creamy.
10. Return the cooked chicken to the slow cooker and stir gently to coat with the thickened sauce.
11. Sprinkle 1/4 cup fresh chopped parsley over the chicken and sauce just before serving.
Deliciously creamy with tender chicken that practically falls apart at the touch of a fork, this dish has become my go-to for busy evenings. The garlic Parmesan sauce clings beautifully to pasta or mashed potatoes, and I love how the fresh parsley adds that final pop of color and freshness that elevates the whole meal.
Zesty Cream of Chicken Salsa Verde
A few weeks ago, I found myself staring at leftover rotisserie chicken and a jar of salsa verde, wondering how to transform them into something special—this creamy, zesty soup was the delicious result that’s now become my go-to comfort meal.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 3 cups shredded cooked chicken
– 2 cups tangy salsa verde
– 4 cups rich chicken broth
– 1 cup heavy cream
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup freshly chopped cilantro
– 1/2 cup shredded Monterey Jack cheese
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 medium finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 2 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Pour in 2 cups of tangy salsa verde and stir continuously for 2 minutes to deepen the flavors.
5. Add 3 cups of shredded cooked chicken, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, stirring to coat everything evenly.
6. Pour in 4 cups of rich chicken broth and bring to a gentle boil over high heat.
7. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
8. Stir in 1 cup of heavy cream and heat through for 3-4 minutes without boiling.
9. Remove from heat and stir in 1/4 cup of freshly chopped cilantro and 1/2 cup of shredded Monterey Jack cheese until melted.
Keep this soup warm over very low heat if not serving immediately—the flavors continue to develop beautifully. Knowing when it’s ready comes with seeing the cheese fully melted and the soup slightly thickened. Kitchen tip: For extra creaminess, blend half the soup before adding the cream. Kick back and enjoy this velvety soup with its bright verde tang against the rich chicken base—I love serving it in hollowed-out bread bowls for the ultimate cozy meal.
Conclusion
Just imagine coming home to these comforting slow cooker meals! This collection makes dinner effortless with 26 delicious cream of chicken recipes your family will love. Try one this week and let us know which becomes your favorite in the comments below. Don’t forget to share these tasty ideas with fellow home cooks by pinning this article to your Pinterest boards!
