Slow Cooker Cream Cheese Chicken with Sherry
Indulge in the velvety richness of Slow Cooker Cream Cheese Chicken with Sherry, a comforting dish that combines succulent chicken breasts with a luxurious, creamy sauce infused with aromatic sherry and fragrant thyme. This effortless slow-cooker recipe brings layers of flavor to your table with tender shredded chicken simmered in a delightful blend of cream cheese, garlic, and onions. Perfectly thickened with a cornstarch slurry, the sauce is ideal for draping over a bed of rice, pasta, or fluffy mashed potatoes. With just 15 minutes of prep time, this slow-cooked masterpiece offers an excellent balance of elegance and ease, making it a go-to meal for weeknight dinners or special occasions. Don't forget the fresh parsley garnish—it adds a vibrant finishing touch to this irresistible dish.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 8 ounces Cream cheese
- 0.5 cups Dry sherry
- 0.5 cups Chicken broth
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Butter
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Place the chicken breasts in the bottom of a slow cooker. Sprinkle the thyme, paprika, salt, and black pepper over the chicken.
Pour the sautéed onion and garlic over the chicken.
In a medium bowl, whisk together the chicken broth and dry sherry. Pour the mixture into the slow cooker over the chicken.
Add the cubes of cream cheese evenly over the chicken mixture.
Cover and cook on low heat for 5-6 hours or until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to combine.
In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the slow cooker and stir. Cover and cook on high heat for an additional 15-20 minutes, or until the sauce thickens.
Garnish with fresh parsley before serving. Serve the cream cheese chicken hot over cooked rice, pasta, or mashed potatoes.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
