Instructions
1. Add Ingredients to the Slow Cooker
Arrange the chicken breasts in a single layer. Season with garlic powder, onion powder, herbs, salt, and pepper. Pour the broth around the chicken rather than directly over it, then scatter the cubed cream cheese on top.
2. Cook Gently
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. Keep the lid closed to retain moisture. The chicken is ready when it pulls apart easily and reaches an internal temperature of 165°F.
3. Shred and Combine
Remove the chicken and shred using two forks. Return it to the slow cooker and stir gently until the sauce becomes creamy and well blended. Adjust seasoning as needed.
4. Serve
Serve hot over rice, noodles, or mashed potatoes. Finish with a sprinkle of parsley or chives.
Serving Suggestions
Steamed broccoli or green beans
Warm, crusty bread for dipping
A light side salad
