Ingredients
Method
- Place the chicken breasts at the bottom of your slow cooker.
- Sprinkle the salt, pepper, and dried basil evenly over the chicken. Add the minced garlic for extra flavor.
- Layer on the artichokes, mushrooms, and diced onion.
- Pour in the chicken broth to help everything cook down beautifully.
- Place the cream cheese blocks on top of the other ingredients.
- Set your slow cooker to LOW and cook for 7 hours. Resist the urge to peek—the lid stays on to lock in heat and moisture!
- Once done, use two forks to shred the chicken right in the pot. Stir everything together until the sauce is smooth and creamy.
- Serve over cooked noodles or steamed rice. Garnish with fresh basil, if desired.
Notes
Don’t skip the cream cheese: It’s what makes the sauce luxuriously creamy, so don’t leave it out. Experiment with seasonings: Throw in a pinch of red pepper flakes if you like a little heat, or swap basil for Italian seasoning. Prep ahead: Dice the onion and slice the mushrooms the night before to shave off precious minutes in the morning. Store it right: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. Batch cooking tip: Double the recipe and freeze half for a no-stress dinner down the line.