Creamy shredded chicken is another great slow cooker recipe. Super easy to make while packing a big punch on flavour.
If you've never tried Creamy Shredded Chicken before you are in for a treat! Cooked in the slow cooker for 4 hours, the chicken becomes tender enough to shred and doesn't dry out.
Loosely based on the American dish for creamy buffalo chicken, the main ingredients for this recipe are chicken, chipotle sauce and cream cheese. Chipotle sauce offers a lovely smokey flavour to the meat.
How to make Shredded Chicken:
Add the crushed tomatoes, chipotle sauce, brown sugar, mixed herbs and salt to the slow cooker. Mix to combine. Add the chicken breast to the slow cooker and coat in the sauce.
Cut the cream cheese into chunks and add it to the slow cooker making sure it doesn't touch the sides.
Cook on high for 4 hours or low for 7 hours. When the chicken is cooked through, shred it in the slow cooker using two forks. Mix the sauce through the shredded chicken.
Serve your creamy chicken in fresh toasted buns with coleslaw, spring onions and cheese.
Burgers are a great meal for kids, as well as feeding a large crowd. For other great burger ideas, check out my recipes for Crispy Fresh Fish Burgers as well as my epic Homemade Big-Mac Style Sauce - which can be served on any type of meat patty.
Recipe FAQs:
This versatile chicken recipe can be served on top of pizza, wraps, subs, scrolls, baked potatoes or wedges. I also have an amazing recipe for Cheesy Buffalo Chicken Scrolls that would be perfect for using up leftovers. These are homemade scrolls filled with creamy chicken and topped with cheese!
Yes if you want a dairy free version or something lighter leave out the cream cheese. Or use a dairy free version.
Yes! Once the creamy chicken has cooled, place it in snap lock bag and freeze for up to three months. Reheat until piping hot.
Storage:
Store any leftover in an airtight container in the fridge for up to three days. Reheat in the oven/stovetop/microwave until piping hot.
Creamy shredded chicken can also be frozen. Once the creamy chicken has cooled, place it in snap lock bag and freeze for up to three months. Reheat until piping hot.
Top tips:
- I love the taste of chipotle sauce in this meal. If it's too hot for you (or your kids) feel free to leave it out or swap for BBQ sauce.
- I like to spray my slow cooker with an oil spray before adding the ingredients. This makes it easier to clean up at the end.
- The cream cheese could stick and burn if it cooks against the side of the slow cooker.
Related Recipes:
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Slow Cooker Creamy Shredded Chicken
Versatile, creamy shredded chicken made in the slow cooker.
Ingredients
- 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
Instructions
- Add the crushed tomatoes, chipotle sauce, brown sugar, mixed herbs and salt to the slow cooker. Mix to combine.
- Add the chicken breast to the slow cooker and coat in the sauce.
- Cut the cream cheese into chunks and add to the slow cooker making sure it doesn’t touch the sides.
- Cook on high for 4+ hours or low for 7+ hours.
- When the chicken is cooked through, shred it in the slow cooker using two forks. Mix the sauce through the shredded chicken.
- Serve your chicken in fresh toasted buns with coleslaw, spring onions and cheese.
Notes
- I like to spray my slow cooker with oil spray before adding the ingredients. This makes it easier to clean at the end.
- I used chipotle sauce but you can use your favourite hot sauce or BBQ sauce. Or leave it out if you don’t want any spice.
- Freeze any leftover shredded chicken in ziplock bags or airtight containers for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 190mgSodium: 812mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 57g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Rose says
Could you omit the cream cheese? What would you replace it with?
VJ cooks says
The cream cheese is what makes it creamy. It could be replaced with pouring cream, greek yoghurt, sour cream or a combination of those ingredients.
Kaitlin says
Hi there, did the buns you use have a specific name other than dinner buns or anything as I’d love to make them from scratch or buy the exact same if possible. Thank you! :))
VJ cooks says
Hi Kaitlin, these are just Burger Buns from the bakery section at Countdown. I've also made these recently with brioche buns and that was delicious!
Karen says
How about Reduced Cream and half Cream Cheese?
VJ cooks says
Sure give it a go! Let me know how it turns out.
Monique says
Thank you. If using greek yogurt would you add to the crockpot the same as the cream cheese?
VJ cooks says
Yes
Tracy says
I made this and it did not turn out according to the recipe. There was way too much liquid and the cream cheese block did not make it creamy at all. The flavor was lacking so I added more barbecue sauce, salt, pepper, and chipotle sauce. I made it work but there's a heck of a lot of liquid left over it feels wasteful.
VJ cooks says
I'm not sure where you've gone wrong here, Tracy? Did you follow the recipe exactly? The only liquid is the half can of crushed tomatoes which really isn't a lot for 1 kg of chicken. The cream cheese absolutely should make it thick and creamy like the pictures and there shouldn't be any liquid leftover at the end?
Polly says
How could I cook this if I don’t have a slow cooker please? Sounds deeeelish!
VJ cooks says
Hi Polly, you could cook it in a cast iron dish in the oven, just increase the crushed tomato from 200g to 300g so it doesn't dry out. I would cook it at 160°C for 45-60 minutes or until the chicken can be shredded easily.
Courtney says
Hi, How long would you recommend when cooking it in a pressure cooker?
VJ cooks says
Yes you can. 20 minutes at manual, release the pressure and stir it together.