For extra richness, stir in 2 to 4 ounces of softened cream cheese at the end of cooking until fully melted and smooth. To lighten things up a bit, use reduced-sodium condensed soup and unsalted butter, and serve the chicken over steamed vegetables or cauliflower rice instead of potatoes or noodles.
You can also add vegetables directly to the slow cooker: layer sliced carrots or quartered baby potatoes under the chicken so they cook in the sauce, keeping in mind they may slightly thicken the mixture as they release starch. For a little color and freshness at the end, stir in a handful of frozen peas during the last 15 minutes of cooking.
Food safety tips: Always start with fully thawed chicken for even cooking; using frozen chicken in the slow cooker can keep it in the temperature “danger zone” too long. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) before shredding. Keep the slow cooker covered during cooking so it maintains a safe temperature. Refrigerate leftovers within 2 hours in shallow containers, and use within 3 to 4 days, reheating until steaming hot before serving.
