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Why You'll Love This Recipe

• Incredibly tender chicken – falls apart with a fork
• Rich, creamy sauce that's absolutely irresistible
• Minimal hands-on time – just toss and go
• Perfect over pasta, rice, or mashed potatoes
• Family-friendly and kid-approved

Tools You'll Need

• 6-quart or larger slow cooker
• Small bowl for cornstarch slurry
• Measuring cups and spoons
• Tongs
• Whisk

Ingredients

For the Chicken:

• 2 lbs boneless, skinless chicken breasts (about 4 breasts)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika

For the Creamy Sauce:

• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup chicken broth
• 4 oz cream cheese, softened and cubed
• 1 packet (1 oz) ranch seasoning mix
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ cup grated Parmesan cheese

For Thickening:

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)

For Serving:

• Fresh parsley, chopped for garnish
• Pasta, rice, or mashed potatoes

Instructions

Prepare the Chicken:

1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika. Place in the bottom of the slow cooker.

Make the Sauce:

1. In a medium bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, cream cheese, ranch seasoning, minced garlic, thyme, and rosemary until well combined.
2. Pour the sauce mixture over the chicken in the slow cooker, making sure the chicken is mostly covered.

Slow Cook:

1. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and cooked through.

Finish the Dish:

1. Carefully remove chicken breasts from the slow cooker and place on a cutting board. Let rest for 5 minutes, then slice or shred as desired.
2. If you want a thicker sauce, stir in the cornstarch slurry and cook on HIGH for 15-20 minutes until thickened.
3. Stir in grated Parmesan cheese until melted and smooth.
4. Return chicken to the slow cooker or serve sauce over chicken.

Serve:

1. Serve chicken and creamy sauce over pasta, rice, or mashed potatoes. Garnish with fresh parsley.

Pro Tips

• Use chicken thighs: For even more tender and flavorful results, substitute chicken thighs for breasts.
• Don't overcook: Chicken breasts can dry out if cooked too long. Check for doneness at the minimum cooking time.
• Make it from scratch: Replace canned soups with a homemade cream sauce using butter, flour, and milk.
• Add vegetables: Toss in mushrooms, spinach, or broccoli during the last 30 minutes for a complete meal.
• Double the sauce: This sauce is so good you'll want extra for soaking into your sides.

Recipe Variations

• Creamy Garlic Chicken: Add 4 extra cloves of garlic and use garlic herb cream cheese.
• Mushroom Chicken: Add 8 oz sliced mushrooms with the sauce.
• Spinach Artichoke Chicken: Add 1 cup frozen spinach and 1 can artichoke hearts at the end.
• Sun-Dried Tomato Chicken: Add ½ cup chopped sun-dried tomatoes and fresh basil.
• Bacon Ranch Chicken: Add ½ cup cooked crumbled bacon before serving.
• Broccoli Chicken: Add 2 cups broccoli florets during the last 30 minutes.
• Lightened Up: Use low-fat soups, reduced-fat cream cheese, and Greek yogurt instead of cream cheese.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Add 1-2 hours to the cooking time and ensure they reach 165°F internal temperature.

How long does this last in the fridge?
Store in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight!

Can I freeze creamy chicken?
Yes, but the sauce may separate slightly upon thawing. Whisk vigorously when reheating to bring it back together. Freeze for up to 3 months.

How can I make this dairy-free?
Use dairy-free cream soups, dairy-free cream cheese, and omit the Parmesan or use a dairy-free alternative.

What can I serve with this?
Egg noodles, rice, mashed potatoes, quinoa, or crusty bread are all perfect for soaking up the sauce. Steamed vegetables round out the meal.

Can I make this in an Instant Pot?
Yes! Sauté aromatics using sauté function, then pressure cook on high for 15 minutes with natural release. Stir in cream cheese and Parmesan at the end.

Why is my sauce thin?
The sauce will thicken as it sits. If it's too thin, remove chicken and simmer on HIGH uncovered for 30 minutes, or use cornstarch slurry.

This Slow Cooker Creamy Chicken is the ultimate comfort food – tender, juicy chicken in a rich, velvety sauce that's absolutely irresistible. The slow cooker does all the work, transforming simple ingredients into something truly special while you go about your day. It's the perfect meal for busy weeknights when you want something satisfying without spending hours in the kitchen.

Serve it over a bed of buttery egg noodles, fluffy rice, or creamy mashed potatoes to soak up every last drop of that amazing sauce. The leftovers are even better the next day, and the recipe is easily customizable with your favorite add-ins. Once you try it, this creamy chicken is sure to become a regular in your dinner rotation.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.

Pin It For Later

Don't lose this recipe – save it to your Slow Cooker Favorites board on Pinterest!

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Why You'll Love This Recipe

• Deep, rich flavor – develops beautifully over hours of slow cooking
• Perfect for feeding a crowd – makes plenty of leftovers
• Customizable heat level and toppings
• Freezer-friendly and even better the next day
• Minimal hands-on time – the slow cooker does the work

Tools You'll Need

• 6-quart or larger slow cooker
• Large skillet (for browning meat)
• Sharp knife and cutting board
• Can opener
• Measuring cups and spoons
• Wooden spoon

Ingredients

For the Chili:

• 2 lbs ground beef (85/15 or 90/10)
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 2 bay leaves

For Toppings:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Green onions, sliced
• Diced red onion
• Jalapeño slices
• Avocado, diced
• Corn chips or tortilla chips

Instructions

Brown the Meat:

1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat.
2. Add diced onion and bell peppers to the skillet with the beef. Cook for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more until fragrant.

Assemble in Slow Cooker:

1. Transfer the beef and vegetable mixture to the slow cooker.
2. Add diced tomatoes, tomato sauce, tomato paste, all three beans, beef broth, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne (if using), salt, pepper, and bay leaves. Stir well to combine.

Slow Cook:

1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until flavors are well blended and chili has thickened.

Finish and Serve:

1. Remove bay leaves. Taste and adjust seasoning with additional salt, pepper, or chili powder if needed.
2. Ladle into bowls and top with your favorite toppings. Serve hot with cornbread or crackers.

Pro Tips

• Don't skip browning the meat: This step adds deep, rich flavor that you can't get from raw meat. It's worth the extra few minutes!
• Use a mix of beans: Different beans add variety in texture and flavor. Kidney, pinto, and black beans are a classic combination.
• Adjust the heat: Start with less cayenne and add more at the end if you want it spicier. You can always add heat, but you can't take it away.
• Thicken if desired: If your chili is too thin, mash some of the beans against the side of the slow cooker or stir in a cornstarch slurry.
• Make it ahead: Chili always tastes better the next day! Make it a day ahead and reheat gently.

Recipe Variations

• Turkey Chili: Substitute ground turkey for beef – add a little olive oil for moisture.
• Vegetarian Chili: Omit meat and add extra beans, corn, and diced zucchini.
• White Chicken Chili: Use shredded chicken, white beans, and green chiles with a creamy broth.
• Spicy Chili: Add 2 chopped jalapeños and extra cayenne; use hot Italian sausage instead of beef.
• Beer Chili: Replace beef broth with 1 cup of your favorite dark beer.
• Cincinnati-Style: Serve over spaghetti and top with shredded cheese and onions.
• Texas-Style: Omit beans and add chunks of beef chuck instead of ground beef.

FAQs

How long does chili last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually get better over time!

Can I freeze chili?
Absolutely! Chili freezes beautifully for up to 3 months. Cool completely, then freeze in portions. Thaw overnight in the refrigerator and reheat gently.

Can I use dried beans instead of canned?
Yes, but they need to be cooked first. Soak overnight, then cook until tender before adding to the chili.

How can I thicken my chili?
Mash some beans against the side of the pot, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water), or simmer uncovered for 30 minutes.

What can I serve with chili?
Cornbread, crackers, rice, baked potatoes, or Fritos for Frito pie are all perfect. Toppings like cheese, sour cream, and onions are essential!

Can I make this in an Instant Pot?
Yes! Use the sauté function to brown meat, then pressure cook on high for 20 minutes with natural release.

Is chili gluten-free?
This recipe is naturally gluten-free. Just double-check your broth and tomato products to be sure.

This Slow Cooker Chili is the ultimate comfort food – rich, hearty, and packed with flavor. The combination of tender ground beef, three kinds of beans, and a perfectly spiced tomato base creates a chili that's deeply satisfying and completely irresistible. And the best part? The slow cooker does all the work while you go about your day.

Perfect for game day gatherings, cold winter nights, or meal prep for the week, this chili is sure to become a family favorite. Set up a toppings bar with cheese, sour cream, onions, and jalapeños, and let everyone customize their bowl. Serve it with cornbread or crackers for the ultimate comfort meal. Make a double batch – it freezes beautifully, so you can enjoy it again on another busy day.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.

Pin It For Later

Don't lose this recipe – save it to your Slow Cooker Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Incredibly flavorful broth – smoky, spicy, and perfectly seasoned
• Perfect for busy days – just toss and go
• Loaded with protein and fiber from chicken and beans
• Customizable toppings bar – everyone builds their own bowl
• Freezer-friendly and great for leftovers

Tools You'll Need

• 6-quart or larger slow cooker
• Sharp knife and cutting board
• Can opener
• Measuring cups and spoons
• Tongs or forks for shredding chicken

Ingredients

For the Soup:

• 1½ lbs boneless, skinless chicken breasts (about 3 breasts)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup frozen corn
• 4 cups chicken broth
• 1 can (4 oz) diced green chiles
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1-2 chipotle peppers in adobo, minced (optional, for heat)
• 2 tablespoons fresh lime juice
• ¼ cup fresh cilantro, chopped

For the Tortilla Strips:

• 4-6 corn tortillas, cut into thin strips
• 1 tablespoon olive oil
• Salt to taste

For Toppings:

• Avocado, diced
• Shredded cheese (cheddar or Mexican blend)
• Sour cream or Greek yogurt
• Fresh cilantro
• Lime wedges

Instructions

Prepare the Soup:

1. Sauté aromatics (optional but recommended): Heat olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and jalapeño (if using) and cook for 1 minute until fragrant. Transfer to the slow cooker. (You can skip this step and add raw onions, but sautéing adds depth.)
2. Add to the slow cooker: chicken breasts, fire-roasted tomatoes, black beans, pinto beans, corn, chicken broth, green chiles, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, pepper, and chipotle peppers (if using). Stir to combine.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and tender.

Shred the Chicken:

1. Remove chicken breasts from the slow cooker and place on a cutting board. Shred with two forks.
2. Return shredded chicken to the slow cooker. Stir in fresh lime juice and cilantro.

Make the Tortilla Strips:

1. Preheat oven to 375°F. Toss tortilla strips with olive oil and salt. Spread on a baking sheet and bake for 8-10 minutes until crispy and golden.

Serve:

1. Ladle soup into bowls. Top with tortilla strips, avocado, cheese, sour cream, and fresh cilantro. Serve with lime wedges.

Pro Tips

• Use fire-roasted tomatoes: They add a smoky depth that regular tomatoes can't match.
• Don't skip the chipotle: Even one chipotle pepper adds amazing smoky heat. For less spice, use just the adobo sauce.
• Make your own tortilla strips: They're so much better than store-bought and take just minutes.
• Set up a toppings bar: Let everyone customize their bowl – it's fun and ensures everyone gets exactly what they want.
• Double the recipe: This soup freezes beautifully, so make a big batch for future meals.

Recipe Variations

• Vegetarian Tortilla Soup: Omit chicken and use vegetable broth; add extra beans and corn.
• Spicy Version: Add extra chipotle peppers and a diced jalapeño with seeds.
• Creamy Tortilla Soup: Stir in ½ cup heavy cream or cream cheese at the end.
• Chicken and Rice: Add 1 cup cooked rice at the end for a heartier soup.
• Instant Pot Version: Sauté using sauté function, then pressure cook on high for 15 minutes with natural release.
• Green Enchilada: Use green enchilada sauce instead of tomatoes and add tomatillos.
• Protein-Packed: Add quinoa instead of beans for extra protein.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more flavorful and stay juicy. Cook as directed.

How long does this soup last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days. The flavors get even better overnight!

Can I freeze chicken tortilla soup?
Yes! Freeze without toppings for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

How do I make this soup less spicy?
Omit the chipotle peppers and use mild green chiles. You can also serve with extra sour cream to cool it down.

Can I use canned chicken?
Fresh or frozen chicken works best for texture and flavor, but you can use rotisserie chicken added at the end.

What can I use instead of tortilla strips?
Crushed tortilla chips work great in a pinch. You can also serve with cornbread or crusty bread.

Can I make this in advance?
Absolutely! This soup is even better the next day. Make it up to 2 days ahead and reheat gently.

This Slow Cooker Chicken Tortilla Soup is everything you want in a comfort meal – rich, flavorful, and deeply satisfying. The smoky chipotle broth, tender chicken, hearty beans, and sweet corn create a perfect balance of flavors and textures. And the toppings? They take it over the top. Crispy tortilla strips, creamy avocado, tangy sour cream, and fresh cilantro make every bowl a celebration.

Perfect for chilly evenings, busy weeknights, or feeding a crowd, this soup delivers big flavor with minimal effort. The slow cooker does all the work while you go about your day, and the result is a meal that tastes like you've been simmering it for hours. Make a double batch – it freezes beautifully, so you can enjoy it again on another busy day.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.

Pin It For Later

Don't lose this recipe – save it to your Slow Cooker Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Incredibly tender and juicy – falls apart with a fork
• Perfect for feeding a crowd – makes plenty of leftovers
• Versatile – use for sandwiches, tacos, bowls, and more
• Minimal hands-on time – the slow cooker does the work
• Freezer-friendly for future meals

Tools You'll Need

• 6-quart or larger slow cooker
• Small bowl for spice rub
• Measuring spoons
• Tongs
• Two forks for shredding
• Baking sheet (optional, for broiling)

Ingredients

For the Pork:

• 3-4 lbs pork shoulder (also called pork butt), trimmed of excess fat
• 1 cup chicken broth or beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar

For the Dry Rub:

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)

For Serving:

• Hamburger buns or slider buns
• Your favorite BBQ sauce
• Coleslaw (optional)
• Pickles

Instructions

Prepare the Pork:

1. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, pepper, and cayenne (if using). Mix well.
2. Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, covering every surface. If you have time, wrap in plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.

Slow Cook the Pork:

1. Place the seasoned pork in the slow cooker. Pour chicken broth, apple cider vinegar, Worcestershire sauce, and 2 tablespoons brown sugar around (not over) the pork.
2. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fall-apart tender.

Shred the Pork:

1. Carefully transfer the cooked pork to a large cutting board or baking sheet. Let cool slightly until safe to handle.
2. Using two forks, shred the meat, discarding any large pieces of fat.
3. Skim excess fat from the cooking liquid in the slow cooker. Add about 1 cup of the cooking liquid back to the shredded pork to keep it moist and flavorful. Add more as desired.

Optional Crispy Edges:

1. For crispy edges, spread shredded pork on a baking sheet and broil for 3-5 minutes until edges are crispy. Toss with BBQ sauce before or after broiling.

Serve:

1. Serve on buns with BBQ sauce, coleslaw, and pickles. Enjoy!

Pro Tips

• Choose the right cut: Pork shoulder (also called pork butt) is the best cut for pulled pork. It has the perfect amount of fat to keep the meat moist during long cooking.
• Trim excess fat: Leave some fat for flavor and moisture, but trim large chunks to avoid greasy results.
• Season ahead: Rubbing the pork with spices the night before and refrigerating allows the flavors to penetrate deeply.
• Don't add too much liquid: The pork releases plenty of juices as it cooks. Too much liquid will dilute the flavor.
• Save the juices: The cooking liquid is liquid gold! Use it to moisten the shredded pork and add incredible flavor.

Recipe Variations

• Spicy Chipotle: Add 2-3 chopped chipotle peppers in adobo to the cooking liquid.
• Root Beer Pulled Pork: Replace broth with 1 cup root beer and reduce brown sugar to 1 tbsp.
• Dr. Pepper Pulled Pork: Replace broth with 1 cup Dr. Pepper for a sweet, tangy flavor.
• Mexican-Style: Use cumin, oregano, and lime; serve in tacos with salsa and cilantro.
• Carolina-Style: Use a vinegar-based sauce with apple cider vinegar, red pepper flakes, and a touch of sugar.
• Honey Garlic: Add ¼ cup honey and 2 tbsp soy sauce to the cooking liquid.
• Keto-Friendly: Omit brown sugar from rub and use sugar-free BBQ sauce.

FAQs

Can I use pork loin instead of pork shoulder?
Pork loin is too lean and will dry out during long cooking. Pork shoulder (or pork butt) is essential for tender, juicy pulled pork.

How long does pulled pork last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days. The flavor often gets even better overnight!

Can I freeze pulled pork?
Absolutely! Freeze in portions with some cooking liquid for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

How do I reheat pulled pork?
Reheat in a covered dish in the oven at 300°F with a splash of broth or water, or in the microwave. For crispy edges, spread on a baking sheet and broil briefly.

Can I make this in an Instant Pot?
Yes! Cook on high pressure for 90 minutes with a natural release, then shred and broil if desired.

What can I serve with pulled pork?
Sandwiches, tacos, nachos, baked potatoes, mac and cheese, coleslaw, baked beans, or cornbread are all perfect.

How do I get crispy edges?
After shredding, spread the pork on a baking sheet and broil for 3-5 minutes. Toss with BBQ sauce before or after broiling.

This Slow Cooker Pulled Pork is everything you want in a meal – incredibly flavorful, perfectly tender, and completely effortless. The dry rub creates an amazing crust, while the long, slow cooking transforms the pork shoulder into meat so tender it falls apart at the touch of a fork. It's the kind of meal that makes you look like a hero with minimal effort.

Perfect for game day gatherings, summer cookouts, or meal prep for the week, this pulled pork is incredibly versatile. Serve it on buns with coleslaw and BBQ sauce, pile it onto nachos, stuff it into tacos, or enjoy it on its own. Make a big batch – it freezes beautifully, so you can enjoy it for months to come.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.