On far too many weeknights at around 5:15 pm, I think to myself, “Why didn’t I throw something for supper in the crockpot earlier today?!” Apparently it’s just hard for me to think ahead four or five hours. Anyone else have that problem? 

This dish is so super easy. Really. Let me tell you how easy…

First off, you’ll need:

4 frozen boneless skinless chicken breasts
1 package of cream cheese
1 can of cream of chicken soup OR homemade soup (recipe below)

Place the chicken in your slow-cooker. 


Stick the cream cheese in the middle of the chicken pieces. 


To make the homemade cream of chicken soup, you will need:

Just over 1 cup of chicken broth
3/4 cup of milk
1/3 cup of flour
Seasonings of your choice

Add the chicken broth and 1/4 cup of milk to a saucepan and bring to a boil.


In a separate bowl, whisk the rest of the milk with the flour and your desired seasonings. I added some onion powder, garlic powder, pepper and parsley. 


Pour the mixture into the saucepan. Bring the soup to a simmer and stir constantly for about five minutes, or until it thickens. 


Pour the soup over the chicken in the crockpot. 


Cook on low for 6 hours or on high for 4-5 hours. Note: When cooking with chicken, always make sure the meat is cooked through before serving. Chicken is completely cooked when there is no pink left in the center. 

Ta-da! You’re done! If you wanted to serve this recipe with pasta, just double the soup recipe so there is more sauce. My husband requested these biscuits with our supper, so that is what I paired with the chicken!


Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, coffee lover, and book nerd. She and her husband, Samuel, have four precious children, two boys and two girls. Rachel is a work-from-home-mom, running a small photography and graphic design business. She has been writing for Her View From Home since 2012 and loves the opportunity to communicate with other women. http://www.inscribedphotography.com/ https://www.facebook.com/InscribedPhotography