Creamy Italian Chicken (Crock Pot Recipe)

Creamy Italian chicken over pasta on a plate.

5 from 2 votes

Creamy Italian Chicken (Crock Pot Recipe)

This Crockpot Creamy Italian Chicken will become your go-to slow cooker recipe. It’s quick to set up and is full of flavor with a silky, cheesy Italian sauce.

Prep Time5

Cook Time6

Total Time6 5

Servings: Servings

Calories: 261kcal

Author: Karin and Ken

Ingredients

1 10.5-ounce can cream of chicken soup
1 8-ounce block cream cheese, softened
2 1.5-ounce Italian dressing powder mix
2 pounds boneless skinless chicken about 3-4 breasts

Serving Suggestion

parsley optional garnish
your favorite noodles, mashed potatoes, or rice

Instructions

Make the sauce. In the basin of your crockpot, combine the cream of chicken soup, cream cheese, and Italian dressing powder until smooth. (It's okay if the cream cheese doesn’t fully incorporate, it will melt when cooked.)
Add the chicken. Add the chicken and spoon some of the sauce over the top of the breasts so that they are covered.
Cook. Cover your crockpot and cook on low for 6 hours or high for 3 hours.
Shred the chicken. Once cooked, use 2 forks or shredding gloves to shred your chicken in the crockpot and mix well to combine it with the sauce.
Garnish and serve. Garnish with chopped parsley if you’d like and serve warm. This recipe is great over rice, mashed potatoes or cooked pasta.

Video

Notes

Store leftover creamy Italian chicken in an airtight container in the fridge for up to 3 days.
Use a meat thermometer to check the doneness of the chicken, if needed. It must be cooked to a minimal internal temperature of 165 degrees F.
Try using a crockpot liner to minimize cleanup. Shred your chicken in a separate bowl to prevent the liner from tearing.

Nutrition