Crockpot Creamy Chicken

A comforting, simple crockpot dump meal, this Crockpot Creamy Chicken is a family favorite! You can even use frozen chicken breasts!

While we typically think of slow cooker recipes as cold weather food, I actually use my crockpot the most in the summer months! This is because my kids want to play outside all afternoon, and by the time they are finally ready to come inside, they want dinner immediately.

If I can take a few minutes with a crockpot dump meal in the morning, I am rewarded with a dinner that is so quick to serve to them when they're at their hungriest.

My crockpot recipes for two category is growing these days, as I find it harder to get dinner on the table. This chicken recipe is one I'm happy to add to the rotation.

How to Make Crockpot Creamy Chicken

Most crockpot creamy chicken recipes have condensed canned soup in the recipes. I really detest that stuff because it has such an odd texture! Today, we're using chicken bullion cubes, poultry seasoning, milk and a bit of cornstarch to make a creamy, rich sauce instead.

This is definitely a dump dinner; a set-it and forget-it type of dinner. You don't even have to have a crockpot that has a timer on it, but even better if you do. Just place the chicken breasts in the bottom of the crockpot, add all ingredients except the milk and cornstarch and let cook. About 30 minutes before serving, whisk together the milk and cornstarch and stir it in. By serving time, it will become tender chicken chunks or shreds with a creamy, savory sauce.

One final note: yes, this recipe does not call for any salt. Between the chicken bullion and chicken broth, there is plenty of salt here. You can taste before serving just to be sure, and add some, if you like.

The Ingredients

• Chicken. One pound of chicken. This can be two boneless skinless chicken breasts or one pound of boneless, skinless chicken thighs. If the skin is left on the chicken, the sauce becomes too greasy, so be sure to use skinless meat. You can absolutely use frozen chicken breasts here, just add 1-2 hours of additional cooking time.
• Chicken Bullion. Just one chicken bullion cube. If you double the recipe, you will need more cubes.
• Poultry Seasoning. Consists of dried sage, thyme, marjoram, parsley, and parsley. Seasoning blends will vary based on brand; buy one that you like. The one you use for my Southern Cornbread Dressing is great here.
• Chicken Broth. We need 1.5 cups or a single 15-ounce can of chicken broth. Low-sodium is preferred.
• Butter. Just a few pats of unsalted butter on top of the chicken while it bakes, because the liquid ingredients do not completely cover the chicken breasts while it cooks.
• Milk. Whole milk is best to make a thick, creamy sauce, but use whatever you prefer. Do not use any kind of alternative milk that has sweeteners in it.
• Cornstarch. This will thicken our sauce. Please remember that cornstarch must first be dissolved in a cold liquid (it's milk for this recipe) and then added to a mixture and brought to a simmer to unlock its full thickening capacity.

The Directions

1. Gather your ingredients, and have a 4 or 6-quart crockpot ready.

2. Place chicken breasts in the bottom of a 6-quart slow cooker.

3. Sprinkle the poultry seasoning, salt and pepper on top of the chicken breasts. Pour the chicken broth around the sides. It might not completely cover the chicken, depending on the size of crockpot you're using. Add the chicken bullion cube. Cut the butter into 4 pieces, and place 2 on top of each breast.

4. Place the lid on the slow cooker, and set it to HIGH for 3 hours. When done, remove the chicken from the slow cooker and shred with two forks.

5. Add the milk and cornstarch to the still-hot crockpot, and whisk to combine. Add the chicken back in, place the lid back on, and cook on LOW for 30 minutes. After 30 minutes, it will be slightly thickened and ready to serve.

What to Serve with Crockpot Creamy Chicken:

Storage Tips

1. This recipe keeps in the fridge for up to 3 days. Simply rewarm in a small saucepan or microwave.
2. If you want to make this a freezer meal, combine everything except the milk and cornstarch in a freezer-safe bag, label and freeze for up to 3 months. Cook as usual (from frozen), but add an extra 1-2 hours to defrost. Stir in the milk and cornstarch as directed.
3. I don't recommend freezing this recipe after making it, because the cornstarch sauce might be lumpy after defrosting. It's best to freeze before.