Ingredients
Equipment
Method
- Place chicken breasts or thighs in the bottom of the slow cooker.
- In a bowl, combine garlic parmesan wing sauce and softened cream cheese until mostly smooth.
- Pour the sauce mixture over the chicken, then sprinkle grated Parmesan on top.
- Cover and cook on low for 4 to 6 hours, until chicken is fork‑tender and sauce is bubbling.
- Shred chicken with two forks directly in the crockpot and stir to coat in the creamy sauce.
- Serve over pasta, rice, mashed potatoes, or low‑carb sides like cauliflower or zoodles.
Notes
To soften cream cheese quickly, leave it at room temperature or microwave for a few seconds. Try adding chopped spinach, sun‑dried tomatoes, or a pinch of red pepper flakes for variation.