12 Creamy Crockpot Recipes For The Ultimate Comfort Food

These creamy Crockpot recipes make comfort cooking feel effortless. They’re rich, cozy, and full of that slow-cooked goodness that turns simple ingredients into something special. As the Crockpot works its magic, every bite tastes like it’s been simmering all day. From cheesy pastas and creamy soups to saucy chicken dinners and smooth casseroles, these recipes bring easy, comforting meals to your table any night of the week.

Crockpot Chicken Alfredo

This Crockpot chicken Alfredo is everything you love about the classic pasta: creamy, comforting, and effortless. Tender chunks of chicken simmer in a rich blend of cream, butter, and Parmesan, creating a silky sauce that clings to every strand of fettuccine. It’s an easy weeknight dinner that feels like restaurant comfort food made right at home.

Ingredients

• 2 chicken breasts, boneless and skinless, cut into large chunks
• 3 cups heavy cream
• 2 cups chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 8 oz fettuccine
• 4 oz cream cheese, cubed
• 2 tablespoons unsalted butter

Instructions

1. Place chicken, heavy cream, chicken broth, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper into your Crockpot. Stir gently to combine.
2. Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and tender. Remove the chicken, shred with two forks, and return it to the Crockpot.
3. Stir in the cream cheese, butter, and uncooked fettuccine (broken in half for easier mixing). Make sure the pasta is submerged in the liquid as much as possible.
4. Cover and cook on high for 30 to 40 minutes, stirring once or twice, until the pasta is cooked and the sauce is creamy. If the sauce seems thin, cook uncovered for the last 10–15 minutes to help it thicken.
5. Give everything a final stir, garnish with parsley if desired, and serve hot.

Crockpot Chicken Stroganoff

This creamy Crockpot chicken stroganoff turns a timeless favorite into an easy slow-cooked meal. Juicy chicken, tender mushrooms, and a velvety sauce made with sour cream and broth come together in perfect harmony. Serve it over egg noodles or rice for the kind of cozy dinner that practically makes itself.

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini or white mushrooms, sliced
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 cup low-sodium chicken broth
• 1 (10.5 oz) can cream of mushroom soup
• 4 oz cream cheese, cubed
• ½ cup sour cream
• 1 tablespoon cornstarch (optional, for thickening)

Instructions

1. Place the diced chicken, onions, garlic, mushrooms, salt, pepper, paprika, Worcestershire sauce, and chicken broth into the crockpot. Stir gently to coat the chicken. Cover and cook on low for 4 hours or high for 2 hours, until the chicken is fully cooked and tender.
2. Stir in the cream of mushroom soup, cream cheese, and sour cream until smooth. If the sauce needs thickening, mix cornstarch with 2 tablespoons of water and stir it in. Let cook for another 15-20 minutes until the sauce thickens and everything is well combined.
3. Serve over egg noodles or rice and garnish with fresh parsley.

Crockpot Cream Cheese Chicken

When you need comfort in a bowl, Crockpot cream cheese chicken delivers. The cream cheese melts into a smooth, rich sauce that coats the chicken beautifully, making every bite irresistible. It’s simple, satisfying, and the perfect balance of creamy and savory, a true favorite for family nights.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 (8 oz) block cream cheese, cubed
• 1 (10.5 oz) can cream of chicken soup
• 1 packet ranch seasoning mix
• ½ cup chicken broth
• ½ teaspoon each of garlic powder and onion powder
• Salt and pepper to taste
• 2 tablespoons butter
• Fresh parsley, for garnish (optional)

Instructions

1. Place the chicken breasts at the bottom of the Crockpot. Sprinkle ranch seasoning, garlic powder, onion powder, and black pepper over the chicken. Pour in the chicken broth and top with cubed cream cheese and butter.
2. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender. Shred the chicken directly in the Crockpot and mix it into the creamy sauce. Stir well until smooth and evenly combined.
3. Serve over mashed potatoes, rice, or pasta. Garnish with fresh parsley if desired.

Crockpot Chicken Gnocchi Soup

This Crockpot chicken gnocchi soup brings café-style comfort straight to your kitchen. Pillowy gnocchi, tender chicken, and a luxuriously creamy broth make this soup hearty enough for dinner. It’s the kind of recipe that warms you up from the inside out, especially on a chilly day.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, thinly sliced
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 teaspoon each of dried thyme and Italian seasoning
• Salt and pepper to taste
• 1 cup heavy cream
• 2 tablespoons cornstarch (optional, for thickening)
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach, roughly chopped

Instructions

1. Place chicken, onion, garlic, carrots, celery, broth, thyme, Italian seasoning, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender.
2. Remove the chicken, shred it using two forks, and return it to the slow cooker. If you want a thicker broth, whisk cornstarch into the heavy cream before adding it. Stir the cream into the soup.
3. Add the gnocchi and spinach. Cover and cook on LOW for an additional 20-30 minutes until the gnocchi is soft.
4. Ladle the soup into bowls and top with grated Parmesan cheese. Enjoy with a side of crusty bread.

Crockpot Cottage Cheese Mac and Cheese

Creamy, cheesy, and a little lighter thanks to cottage cheese, this Crockpot mac and cheese is the ultimate set-it-and-forget-it comfort food. The slow cooker turns simple ingredients into a velvety sauce that hugs every noodle. It’s a family-friendly dish that tastes indulgent without the fuss.

Ingredients

• 16 ounces of elbow macaroni, uncooked
• 2 cups cheddar cheese, shredded (preferably freshly grated)
• 1 cup cottage cheese
• 1½ cups whole milk (plus up to ½ cup more)
• ½ cup cream cheese
• 1 teaspoon garlic powder
• ½ teaspoon each of onion powder and ground mustard
• Salt and black pepper to taste
• 2 tablespoons unsalted butter

Instructions

1. Lightly grease your crockpot insert.
2. Add uncooked elbow macaroni, shredded cheddar, cottage cheese, milk, cream cheese, all seasonings, and butter. Stir gently to combine, making sure the pasta is evenly coated.
3. Cover and cook on low for 2 to 2½ hours, stirring once about halfway through.
4. Note: If the pasta still looks dry at the halfway point, stir in up to ½ cup more milk or hot water. Slow cookers and pasta brands can vary in how much liquid is absorbed.
5. Check for doneness around the 2-hour mark. Pasta should be tender and the sauce creamy.
6. Give it a final stir, then serve hot. Top with extra cheddar or crushed red pepper before serving.

Ranch Chicken and Veggies with Cottage Cheese

This ranch chicken and veggies with cottage cheese is creamy, tangy, and full of cozy, homestyle flavor. The sauce coats every bite of chicken and tender vegetables, making this an easy one-pot dinner that’s secretly protein-packed. It’s comfort food that fits right into your everyday meal rotation.

Ingredients

• 1½ lb boneless skinless chicken thighs
• 1 pound baby potatoes
• 3 large carrots, peeled and sliced into thick coins
• ¾ cup cottage cheese
• 1 packet ranch seasoning mix
• ½ teaspoon each of garlic powder and onion powder
• ¼ cup low-sodium chicken broth
• Salt and black pepper, to taste

Instructions

1. Place chicken, potatoes, and carrots in the crockpot.
2. In a small blender or food processor, blend cottage cheese, ranch seasoning, garlic powder, onion powder, and broth until smooth. Pour over the contents in the crockpot and gently stir to coat.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the vegetables are cooked through.
4. Shred the chicken and stir everything together before serving. Garnish with chopped parsley and cracked black pepper if desired.

Creamy Tuscan Chicken with Cottage Cheese Sauce

Creamy Tuscan chicken with cottage cheese sauce takes weeknight chicken to a whole new level. Juicy chicken breasts simmer in a luscious sauce of cottage cheese, sun-dried tomatoes, and garlic, creating a rich, velvety finish. Serve it over pasta, rice, or with a side of roasted veggies for an easy dinner that feels special.

Ingredients

• For the Crockpot:
  • 4 boneless, skinless chicken breasts or thighs
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • ½ cup oil-packed sun-dried tomatoes, drained and chopped
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
• For the Sauce (to be blended):
  • 1½ cups cottage cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup milk or broth (for blending)
• Add Later: 3 cups baby spinach

Instructions

1. Add chicken, onion, garlic, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and pepper to the slow cooker.
2. Blend cottage cheese, Parmesan, and milk until completely smooth. Pour the sauce over the chicken.
3. Cover and cook on low for 4 to 5 hours or until the chicken is fully cooked and tender. In the last 15 minutes, stir in the spinach and let it wilt.
4. Serve the chicken over pasta or mashed potatoes with extra sauce and garnish with fresh basil.

Slow Cooker Cottage Cheese Chili

This slow cooker cottage cheese chili is hearty, creamy, and a delicious twist on classic chili night. The cottage cheese adds a smooth, tangy texture that blends perfectly with the beans, spices, and tomatoes. It’s a cozy meal that tastes like it’s been simmering all day, because it has.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (15 oz) pinto or black beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon each of smoked paprika and ground cumin
• Salt and black pepper to taste
• ½ cup water or vegetable broth
• 1 cup full-fat cottage cheese

Instructions

1. In a skillet, heat olive oil and sauté onion, garlic, and bell pepper for 5-6 minutes until softened.
2. Add the mixture to the slow cooker along with beans, corn, tomatoes, tomato paste, chili powder, paprika, cumin, salt, and water or broth. Stir to combine.
3. Cover and cook on Low for 6-7 hours or High for 3-4 hours. Just before serving, stir in cottage cheese until fully melted into the chili. Ladle into bowls and top with cilantro, scallions, and lime juice. Serve warm with crusty bread or tortilla chips.

Slow Cooker Cottage Cheese Chicken Alfredo

This cottage cheese chicken Alfredo is your favorite creamy pasta, lightened up but still rich in flavor. The cottage cheese melts into the sauce for a smooth, silky texture that clings beautifully to every noodle. It’s an easy Crockpot dinner that delivers comfort without the extra effort.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ cups full-fat cottage cheese
• 1 cup milk
• ½ cup chicken broth
• 1 cup shredded Parmesan cheese
• 8 ounces fettuccine (broken in half)
• 1 cup additional milk or broth (for cooking pasta in the final stage)

Instructions

1. Place the chicken breasts in the slow cooker. Season with garlic powder, onion powder, salt, and pepper.
2. In a blender, combine cottage cheese, 1 cup milk, ½ cup broth, and Parmesan. Blend until completely smooth. Pour over the chicken.
3. Cover and cook on LOW for 5 to 6 hours, until the chicken is tender and shreds easily. Remove the chicken, shred it with two forks, and return it to the sauce in the slow cooker. Stir to combine.
4. Add 8 ounces of fettuccine (broken in half) and 1 cup of additional milk or broth to the pot. This step is important to ensure the pasta has enough liquid to cook evenly, since the chicken’s natural juices alone aren’t sufficient.
5. Press the noodles gently into the sauce to submerge. Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the pasta is tender and fully cooked. Stir gently, garnish with chopped parsley and more Parmesan, and serve warm.

Slow Cooker Chicken Enchilada Soup with Cottage Cheese

All the creamy, cheesy goodness of enchiladas in one comforting bowl, that’s this slow-cooker chicken enchilada soup. The cottage cheese adds a smooth, rich texture to the broth, while the spices bring warmth and depth. Top it with tortilla strips or avocado for a bowl that’s as satisfying as it is cozy.

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 yellow onion, finely chopped
• 1½ cups corn (frozen or canned and drained)
• 1½ cups canned black beans, drained and rinsed
• 1 can (14 oz) fire-roasted diced tomatoes
• 2 cups chicken broth
• 1½ cups red enchilada sauce
• 1 teaspoon each of ground cumin, chili powder, and garlic powder
• 1 cup cottage cheese (blended until smooth)
• Salt to taste

Instructions

1. Add chicken, onion, corn, black beans, tomatoes, enchilada sauce, broth, and spices to the slow cooker.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours. Remove chicken, shred it, and return it to the pot.
3. Stir in blended cottage cheese until fully incorporated and the soup turns creamy. Taste and adjust seasoning. Let it warm for 5-10 minutes.
4. Ladle into bowls and garnish with tortilla strips, sour cream, cilantro, and a squeeze of lime.

Crockpot Chicken and Dumplings

Crockpot chicken and dumplings are comfort food made effortless. Tender chicken, fluffy dumplings, and a creamy base come together for the kind of dinner that feels like a hug in a bowl. This creamy crockpot recipe is perfect for busy nights when you still want that slow-cooked, from-scratch taste.

Ingredients

• 2 chicken breasts, boneless, skinless
• 1 can of cream of chicken soup (10.5 oz)
• 1 can cream of celery soup (10.5 oz)
• 3 cups chicken broth
• ½ cup onion, diced
• ½ cup celery, diced
• ½ teaspoon each of garlic powder and dried thyme
• Salt and pepper to taste
• 1 can refrigerated biscuits (8-count)
• 1 cup frozen peas and carrots
• ½ cup heavy cream

Instructions

1. Add chicken, cream of chicken soup, cream of celery soup, broth, onion, celery, and seasonings to the Crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
2. Remove the chicken, shred it with two forks, and return it to the Crockpot. Stir in frozen peas and carrots.
3. Cut biscuit dough into small 1-inch pieces and gently place them on top of the chicken mixture. Do not stir.
4. Cover and cook on high for another 1 hour, or until the biscuit dough is puffed and cooked through (center should not be raw).
5. Stir in heavy cream, and let it warm through for a few minutes. To serve, ladle into bowls and garnish with chopped parsley!

Crockpot Butter Chicken

This Crockpot butter chicken is rich, creamy, and packed with bold, aromatic spices. The tender chicken simmers in a buttery tomato sauce that’s smooth and perfectly balanced with garam masala and cream. Serve it with warm naan or fluffy rice for a cozy, flavor-packed dinner that rivals takeout.
Get the recipe: Crockpot Butter Chicken.