Ingredients
- Chicken breasts
- 1 can cream of chicken soup
- 1 block (8 oz) cream cheese
- 1/2 bottle garlic parmesan marinade (from Sweet Baby Ray)
- 1 garlic powder
- 1 onion powder
- Salt and pepper to taste
Optional Ingredients
- Any all purpose seasoning
- 2 finely chopped jalapenos
- Baby potatoes (skin on, if you don't mind)
Optional Toppings
- Chopped bacon
- Sun-dried tomatoes
- Baby spinach
- Shredded mozzarella to taste
- Shredded parmesan to taste
- Green onion
Substitutes
- Some people like using dry ranch seasoning mix seasoning instead of garlic parmesan marinade. You can also skip cream of chicken or use broth instead, depending on the texture you're looking for.
- Can replace green onion with fresh chives
- Can replace cheese with cheddar cheese
Note: Use low calorie versions of cream of chicken and cream cheese, if you're counting calories
Instructions
- Add chicken in crockpot and rub spices on both sides
- Add rest of the ingredients and set on low for 8 hours
- Once done, shred chicken with 2 forks and mix it back in the pot
- Eat as is or serve it over pasta or even rice!
- Additionally, you can add hot sauce and/or green onion while serving.
Note: I may have texture preferences. Some people recommend using hand blender to shred chicken. I didn't like it, so I prefer using forks. It doesn't take long.
Note: If you add toppings, let it sit for another 15 minutes for all flavors to mix in.
Note: Cooking it on high for 4 hours works the same.
Notes
I've tried it without optional ingredients and toppings. It was mildly flavored for my taste but I liked it so far. Going to play around with these toppings to tune to my taste.
Storage
- Up to 3 days refrigerated. Reheat gently over medium-low heat — the sauce can split at high heat.
Variations
- Without cream — Replace heavy cream with coconut milk for a dairy-free version.
- With pasta — Toss the sauce with cooked penne or rigatoni.
Added Aug 27, 2026 · Updated Aug 27, 2026