Slow Cooker Monday: Cream Cheese Chicken


This slow cooker recipe for Cream Cheese Chicken is one of my family’s FAVORITES!  We rarely have leftovers because it’s THAT good and honestly, a few family members have been known to try to lick the plate clean!  I love it because it’s so simple to make, too!  I’ve said it before and I’ll say it again – I’m not a photographer.  This picture does not do this recipe justice!

2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup (you can also use cream of mushroom if you prefer or that’s what you have on hand)
8 oz. cream cheese – cut into cubes – substitute Philadelphia Cooking Creme, too!
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Add cream of chicken soup and chicken broth.  Cover and cook on low for 6-7 hours. About 45 minutes before serving, add second packet of dry dressing mix (if you choose – we don’t usually use it) and cream cheese or cooking creme . Cook until smooth.  Serve over rice or pasta.

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Slow cooker Mondays: Melt in Your Mouth Meatloaf

I know what you’re thinking…meatloaf? Really? Give this one a chance, though! My entire family (including my two kids who are picky eaters) LOVES this recipe!  I got this recipe for “Melt in Your Mouth Meatloaf” a few years ago from – it’s so easy to make!


2 eggs
3/4 c. milk (we use skim)
2/3 c. seasoned bread crumbs
2 tsp dried, minced onion
1 tsp salt
1/2 tsp rubbed sage
1 1/2 pounds ground beef (we always make this with ground turkey instead and it’s yummy!)
1/4 c. ketchup
2 T brown sugar
1 tsp ground mustard
1/2 tsp Worcestershire sauce

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F.

2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

NOTE:  I fold two pieces of aluminum foil in half and criss-cross them in the slow cooker (hanging over the sides) so that the meatloaf doesn’t stick to the sides of the slow cooker and it’s easy to get out because you just pull up on the pieces of foil and lift it out.  I was hoping to post a picture to show you, but my pictures came out too dark!

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