Why You’ll Love Slow Cooker Creamy Shredded Chicken Recipe

I enjoy this recipe because it requires almost no prep and delivers big flavor. Everything goes straight into the slow cooker, and a few hours later I have perfectly shredded chicken coated in a creamy, savory sauce. It’s great for meal prep, family dinners, or feeding a crowd, and it reheats beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1⁄2 can crushed tomatoes, 200g
2 Tbsp chipotle sauce, optional
1 Tbsp mixed herbs
1 tsp salt
2 tsp brown sugar
1kg chicken breast
250g cream cheese

To serve
Buns
Coleslaw
Cheese slices
Spring onion

Directions

1. I add the crushed tomatoes, chipotle sauce, mixed herbs, salt, and brown sugar to the slow cooker and stir everything together.

2. I place the chicken breasts into the slow cooker and coat them well in the sauce.

3. I cut the cream cheese into chunks and add them on top of the chicken, making sure the pieces do not touch the sides of the slow cooker.

4. I cook on high for 4 hours or on low for 7 hours, until the chicken is tender and cooked through.

5. Once done, I shred the chicken in the slow cooker using two forks, mixing the cream cheese and sauce into the shredded chicken until smooth and creamy.

6. I serve the chicken on toasted buns with coleslaw, cheese slices, and spring onions.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 4 hours (high) or 7 hours (low)
Total Time: 4 hours 10 minutes (high) or 7 hours 10 minutes (low)

Variations

• I often swap the chipotle sauce for BBQ sauce or leave it out for a mild version.

• I add garlic powder, smoked paprika, or cumin to deepen the flavor.

• I stir in corn or black beans at the end for a Southwest twist.

• I use the chicken for tacos, quesadillas, nachos, or baked potatoes instead of buns.

• I top the shredded chicken with jalapeños or pickles for extra tang.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze portions in zip-top bags or containers for up to 3 months. To reheat, I warm the chicken gently in a saucepan over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs stay very juicy and shred beautifully.

Can I double the recipe?

Yes, I simply make sure the slow cooker isn’t overly full so everything cooks evenly.

Does the cream cheese curdle?

No, it melts smoothly as long as the chunks aren’t touching the sides.

Can I skip the chipotle sauce?

Yes, the chicken will still be creamy and flavorful.

How do I prevent the chicken from drying out?

I avoid lifting the lid during cooking and shred the chicken as soon as it’s done.

Can I add vegetables?

Yes, I mix in corn, bell peppers, or spinach at the end.

Can I use low-fat cream cheese?

It works, but the sauce won’t be quite as rich.

Can I cook it for longer than 4 hours on high?

I avoid overcooking to keep the chicken tender, but an extra 30 minutes is usually fine.

What buns work best?

Brioche, potato buns, or soft rolls are great options.

Can I make it spicier?

Yes, I add chili flakes, hot sauce, or spicy cheese when serving.

Conclusion

I love making this Slow Cooker Creamy Shredded Chicken because it’s effortless, comforting, and endlessly versatile. With just a few ingredients and almost no hands-on time, it creates a flavorful, creamy chicken filling that works for sandwiches, bowls, wraps, and so much more. It’s a dependable recipe I return to again and again.