This is a family favorite. I wasn’t too sure about it when I first made it several years ago but my oldest son fell in love with it. We usually eat it over a bed of rice but you can also eat it over noodles.
Crockpot Cream Cheese Chicken
- 2T margarine
- 8oz cream cheese, cubed
- 1 Can cream of chicken soup, or cream of mushroom
- 1/4-1/2 c milk
- Salt & pepper
- 2 c cooked chicken, cubed
- 4 c cooked rice
I usually cook my chicken breasts in the crockpot by covering them with water and adding a little salt. They cook on low for 4-5 hours. After cooking I will either cube them up or shred them.
**Save the water for cooking your rice.
In the empty crockpot add the margarine and cream cheese. Heat until melted and then add the soup and milk. Add enough milk to get it to a smooth mixture, you may want it a little soupier as it will get thicker as it cooks. Add salt & pepper to taste and stir in the cooked chicken.
Cook on low for 15-20 minutes or until bubbly. Add more milk, if needed.
This can also be made on the stovetop.