Crockpot Million Dollar Chicken (Printable)

Creamy cheese-filled chicken with crispy bacon, slow-cooked to tender perfection in 5 hours.

# What You Need:

→ Poultry

01 - 6 boneless, skinless chicken breasts

→ Cheese & Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup shredded mozzarella cheese
04 - ½ cup grated Parmesan cheese
05 - ½ cup sour cream

→ Vegetables

06 - 3 spring onions, thinly sliced
07 - 2 garlic cloves, minced

→ Meat

08 - 8 slices bacon, cooked and crumbled

→ Pantry & Spices

09 - 1 tsp onion powder
10 - 1 tsp garlic powder
11 - 1 tsp Italian seasoning
12 - ½ tsp salt, or to taste
13 - ½ tsp black pepper

→ Garnish

14 - Chopped fresh parsley or chives

# How To Make It:

01 - Place chicken breasts in a single layer at the bottom of the slow cooker.
02 - Combine cream cheese, mozzarella, Parmesan, sour cream, half the bacon, spring onions, garlic, onion powder, garlic powder, Italian seasoning, salt, and pepper in a medium bowl. Mix until thoroughly incorporated.
03 - Spread the cheese mixture evenly over each chicken breast.
04 - Cover and cook on LOW setting for 5 hours, until chicken reaches internal temperature of 165°F and is tender throughout.
05 - Sprinkle remaining bacon and fresh herbs over the top just before serving. Serve hot alongside rice, mashed potatoes, or steamed vegetables.

# Expert Suggestions:

01 -
  • The cheese sauce gets this incredible rich flavor that only happens when it slow cooks for hours
  • You can literally dump everything in the crockpot and walk away until dinner time
  • Leftovers reheat beautifully and somehow taste even better the next day
02 -
  • Do not lift the lid during cooking, every time you do you add 20 minutes to the cooking time
  • The sauce will look thin at first but will thicken beautifully as the chicken releases its juices
  • If your chicken breasts are very thick, pound them slightly so they cook evenly
03 -
  • Spray your crockpot with cooking spray first, even though it seems unnecessary with all that cheese
  • Use chicken thighs if you prefer juicier meat that does not dry out as easily
  • Let the cream cheese soften completely at room temperature for the smoothest sauce

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