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Crock Pot Creamy Italian Chicken

Ingredients:

  • 4 -6boneless skinless chicken breasts, halved
  • 1(1 1/4 ounce) envelope dried Italian salad dressing mix
  • 2ounces water
  • 8ounces cream cheese, softened
  • 1(10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
  • 1(4 ounce) can mushroom stems and pieces, drained
  • hot cooked rice or pasta

Directions:

  • Place the chicken breast halves in the crock pot.
  • Combine the Italian dressing mix and water until smooth; pour over top of chicken.
  • Cover and cook on low for 3 hours.
  • Combine the cream cheese and soup until smooth and blended.
  • Stir in mushroom pieces.
  • Pour soup mixture over chicken.
  • Cook 1 hour more or until chicken is cooked through.
  • Serve over hot cooked rice or pasta.

Reviews:

  • Queenofcamping

    WOW!!!! This is one of those fabulous dishes that the whole family loved. Picky hubby and 5 picky(lately anyway)kids all loved it and said it was a make again. The only thing I would do differently next time is cut the chicken up in bitesize pieces for 2 reasons. 1. they will get more of the flavor of the sauce(the middle of the chicken did not have much flavor) 2. It will make it much easier to serve and I will be able to sit down and eat “with” my family instead of after they are done because I have to cut all the kids chicken up for them. I also left out the mushrooms and added some sweet peas at the end. I served over egg noodles.

  • Chef Lindsay

    We made exactly as directed and LOVED IT! My husband, who is sick and tired of chicken and rice recipes, has requested I make it again. And he even took the leftovers to work and raved about how good they were the second time around. P.S. Could this recipe be any easier, too?!

  • bakermarsha

    This dish hit the spot on this cold, rainy evening. I made a double batch thinking it wouldn’t make enough for my BIG family and boy did it ever make a huge batch. I have to feed a family of six and EVERYONE loved it, including the little ones! Next time i’ll just make a regualr batch. lol

  • IrishMinx

    I have to give this recipe 5 stars even though I did end up changing it. I always read through the reviews to see what little things people have done to “enhance” a recipe. Then, depending on my family’s taste, I adjust the recipe to “fit” us. That being said, the basic recipe for this meal looked awesome. Unfortunately, I did not have all the ingredients on hand, so I improvised and what I came up with was out of this world! Here’s the changes I made if anyone wants to give it a whirl. I didn’t have any Italian Seasoning dressing mix, so I made my own..first YUM. I increased and substituted the water with white wine. Since I had to start with frozen chicken breast, I cooked that on low all day. I then discovered I didn’t have any cream cheese on hand, so I substituted sour cream. Mixed that with Crm of Chicken soup. Was a little too thick, so added some chicken stock to thin it out. Added a small can of mushrooms (with the juice) and tossed in a few more tsps of the dressing mix and some grated Parm cheese…another YUM accomplished. Poured that over the chicken and cranked the slow cooker to high for another 1 1/2. The last 30 mins I tossed in a bag of frozen peas. Served this over buttered noodles. My family LOVED the creation! Nothing left for the next day! As I said, everyone should adjust recipes to their taste, but if you want to try something different, give this a whirl! HAPPY EATING =)

  • Michelle Marshall

    This was really good. We had to make enough to feed 8 people so we used two crock pots to cook this in. It turned out well. We used white rice with it. The chicken was very moist and tender!

  • keen5

    This was very good! I did not thaw my chicken breasts, so they’d be tender and moist. Like Boopster, I heated the cream cheese and soup in the microwave for a couple minutes, then stirred it well. When the chicken was done, I removed chicken and swhisked the soup cheese mixture, before serving. I served over linguine with a side of brussel sprouts. BTW, I used regular cream of chicken soup, since I didn’t have low sodium. It was just right for me…not too salty at all. I even topped it with a little parmesan. Thanks for posting the recipe!

  • Sasha L

    Best tasting crock pot recipe I have tried here! I used the Garlic and Herb envelope instead of Italian. I also used a portabella mushroom sliced instead of the canned. The chicken was so moist and the spices from the dressing were perfect with the mushrooms. It is now in my 5 top recipes. Thanks so much…..

  • TheDancingCook

    Very good! Next time I will follow the recipe and use LOW SODIUM cream of chicken soup; it was a bit on the salty side, but that was my fault. This is a keeper.

  • Boopster

    This is another “UMMMMM” dish. That is Dahling’s comment on any dish he really is enjoying! The changes that I made were to increase the water to 1/2 cup, heated the cream cheese and soup in the microwave and blended, removed the chicken to a plate, whisked the soup/cheese mixture into the drippings, then replaced the chicken making sure it was covered. Served it with rice, lettuce salad with a very tangy dressing and hot rolls. Whoa Baby!! The sauce is wonderful! If you use more than 4 breasts, be sure and double all the other ingredients.Thanks, bunches!

  • John M.

    So easy a 53 yo not particularly culinarily talented guy can do it. Good, tasty, filling. Served over brown rice – Lot of food. Very easy for such a good dish that doesn’t look simple minded. Low sodium cream of chicken by Campbells works just fine – plenty of flavor.

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