The Creamiest Crock Pot Chicken

This turned out great with my modifications. I used only half a pkg onion soup mix. If I had of used the whole thing it would have been WAY too salty for our taste. I used cream of mushroom soup, and 1/2 pkg cream cheese which seemed to work out well. Over all it was really yummy over egg noodles and very easy to prepare. I cooked for only 4 hours on low and the chicken was cooked perfectly. Any longer I think the chicken would have dried out. I'd make this again.. thanks for posting!

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This recipe was edible, but I was disappointed. After reading the reviews I had very high expectations, but I found this dish to be to salty and it had way too much onion flavor. Instead of saving the leftovers we threw them away, which never happens in this house. I might make this again and follow some of the other suggestions, but probably not.

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This was delicious! I only used two boneless breasts, but left everything else the same so I'd have lots of sauce for my rice. The chicken was done in just 4 hours on low, and I used sour cream. I'll try the cream cheese next time - and with this recipe there will be many next times for me!

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How easy and yummy! We're getting ready to paint the whole downstairs, so I thought it would be good to have something ready for the next couple of days. There's not much left, I'll have to make more! I used the Campbell's Healthy Request Cream of Chicken and Cream of Mushroom soups, plus 1/4 cup of really good Chardonnay. But when I saw the sodium content of the Onion Soup packet, I opted for another way. I had some Light Alouette herb and garlic cheese and some fat-free cream cheese in the fridge, and used about 1/4 cup of each, after cooking the rest on low for about 2 1/2 hours. I let the crockpot sizzle after adding the cheeses, coverless, to reduce a bit, an hour or so. Then I cooked up some cracked pepper fettucini, about 8 oz, added to the pot, let go a few minutes and Voila! Fabulous meal, served with salad. I will make this again and again, interchangeing soups. Next time I'll try Cream of Asparagus soup and add some asparagus tips. Thanks KPD, this is a real keeper!

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I loved this chicken! I used one can mushroom and one can chicken soup. I used the sour cream instead of cream cheese. I served the sauce over rice. I'll be making this again! Thanks for sharing this delicious chicken!!

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We loved this. Since dh doesn't like obvious onion flavor, I left out the diced onions. I started with frozen chicken and cooked on high for 4 hours. It came out perfect.

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This recipe is scrumptous! Easy, yummy and loved by all; even my picky 12 year old son loved it. We put it over rice. EXCELLENT!!!

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A nice easy tasty dinner. I was concerned about the sodium content so I only used half the onion soup mix. I used sour cream for the "finish" and served it over rice cooker rice pilaf (#175027 and a salad. I managed an entire dinner without ever turning the oven on. Can't beat that. I took the leftovers to my Dad for work tomorrow and he "sampled" and ended up eating his lunch for an evening snack!

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I found this to be just ok. It was too salty for my family's taste. Maybe only using 1/2 envelope of the soup mix would help?

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Very Good! My whole family thought this was great. I used campbell's healty request cream of soup,Lipton's dry golden onion soup mix and lite cream cheese to lessen the fat and cholestrol. I served it over rice. I must tell you that I am obsessed with this dish since the first day I made it. I now make it atleast once a week. Thank You!!!

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Why do they only give 5 stars from which to choose? This recipe goes beyond! I have made a similar on in the oven without the cream cheese and onion mix...my family enjoyed it, but this took on a new level. Only thing that they complained about was no leftovers for tomorrow's lunch! :) Thank you! Oh, and just a note, it was only 4 hours on low before it was definitely time to take it out of the slow cooker. For the side, I sliced potatoes and onions and fried them in a teensy bit of butter and pepper, which was a hit as well. Next time, I'll throw in some sweet peas.

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You can't beat how easy this recipe is! I made it as directed, using cream cheese instead of sour cream. After tasting it, I felt it was lacking something, so I added some garlic powder and thyme and another half a brick (for a total of 12 oz.) of cream cheese. This really seemed to help boost the flavor. Would definitely make this again with these changes.

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It seemed to me like the garlic cancelled out all the other tastes! I used sour cream for my sauce and once I put that in it muted the garlic a little, but it still didn't have as much flavor as I thought it would. I'll probably make it again, but find another ingredient to kick up the taste.

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This dish is awesome! I added a can of mushrooms and served it over egg noodles. It really tasted like a chicken stroganoff. There was just 3 of us and we finished the entire pot! I used cream cheese and DH said it was a little thick so I think next time I will use 1/2 cream cheese and 1/2 sour cream. Thanks for the awesome recipe kpd!

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I'm so glad I found this recipe. It was very good and easy to make. I used half cream cheese and half sour cream. I loved it, but I think your preference is correct. Next time I will just use the cream cheese for a richer sauce because I had to cook the dish longer than the 30 minutes after I added the sour cream. This meal makes a perfect low carb dish that the whole family can eat as well. Thanks for sharing!

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