Crock Pot Creamy Italian Chicken

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Crock Pot Creamy Italian Chicken is slowly cooked and made with just 5 simple ingredients. This delicious meal is a favorite in my home!

Crock Pot Creamy Italian Chicken is chicken breasts slow cooked in a creamy mixture full of Italian flavor.

I’m guessing everyone has this recipe for Crock Pot Creamy Italian Chicken. If you don’t, I’m happy to share it with you!

This is another fabulous crock pot meal that you throw all the ingredients in before work, and when you come home, dinner is waiting and ready to eat! Wait. Scratch that. You’ll first need to boil some egg noodles or make a batch of 5 minute rice to serve this over, and then you’ll be ready to chow down.

I love serving this with a green veggie or a side salad. It makes the perfect family-friendly meal!

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5 from 1 vote

Crock Pot Creamy Italian Chicken

Servings 6
Author Life in the Lofthouse


  • 4 to 5 boneless skinless chicken breasts
  • 1 packet Good Seasons Italian dressing mix
  • 1 can (10 ounces) cream of chicken soup
  • 1 can (10 ounces) cream of mushroom soup
  • 1 block (8 ounces) cream cheese, cut into cubes
  • Cooked egg noodles or cooked rice to serve with


  • Spray crock pot with non-stick spray. Place the chicken breasts in crock pot and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.
  • Cover and cook on Low heat for 4 to 6 hours. (OR on High for 2 to 3 hours) Remove lid and stir mixture together. Cut chicken into bite-size pieces. (If the sauce seems too thick, you can thin it out with a little milk)
  • Serve chicken and sauce over cooked egg noodles or rice. Enjoy!



Creamy Italian Chicken made in the crock pot.
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73 thoughts on “Crock Pot Creamy Italian Chicken

  1. Have you ever cut the chicken into bite-sized pieces before cooking? I’m wondering how that would work out instead of cutting when it is covered in sauce?

    Either way, sounds yummy and my hubby is excited to try it. We only eat the breast of chicken, so I am really excited to have a new recipe to add to my collection. Thank you for posting this!

  2. Darlene- yes I’ve cut the chicken before putting it in. I always just throw them in whole. They’re a little easier to cut when they’ve cooked all day, so that’s the way I prefer to do it. I hope you enjoy the recipe!

  3. This may just be the recipe that gets me motivated to buy a crock pot once again. (My daughter took my brand new one last year as she was learning to do hot stone massages). I love this recipe. It’s so nice an creamy and the sauce can go over potatoes and rice too.

  4. This was awesome! I tried it last night, and what a success! My husband and I are picky eaters and both loved it!. I called my mom and told her about it, and she made it for dinner tonight! My dad just texted me saying that they love it. Thanks for the great recipe.

  5. I am so glad you posted this. I have made it a million times and almost gave you the recipe. The only difference is: I mix the italian dressing powder, soup and cream cheese together and pour it on top. 1/2- 1hr before done you sprinkle parmesan cheese (I ball your desired amount) and add quartered marinated artichoke hearts for added bonus. You can omit the last 2 depending on who you are cooking for. Add bow tie pasta to cook seperate and some broccoli – yum!

  6. This was amazing! I only had one can of cream of chicken so I threw in a can of cream of mushroom and it was delicious. This will become a go to meal in our house.

  7. I made this for the first time tonight. I started later than I intended so I cooked in on high 1 hours and low for 5. When I went to stir it the chicken just broke apart. It was SO AMAZING. My husband usually isn’t a fan of crock pot meals but he LOVED this. I forsee this recipe becoming a new staple in our house!!

  8. Has anyone tried this with chicken with bones? (thinking hindquarters) I would need to leave it in for 8-9 hours, I work about 20 min from home (so I can’t run home to throw it in over lunch) Thinking that it would need to cook longer if it had bones? Any thoughts?

  9. I have made this multiple times, except I cook on high for 3 hours. 6 hours does not fit in my schedule at all – tastes just as delicious!

  10. I’ve made this several times and it always turns out great! I use frozen chicken breasts and then just shred them when they’re cooked – super easy over pasta or mashed potatoes.

    1. albruner84, I’ve never cooked it for 9+ hours that’s why I haven’t answered the question. I would think it would be fine, but not totally sure. It may be over cooked.

      1. albruner84 What about buying a timer? Set it for 6 hours and the timer will shut it off and you can even set most timers so it will turn it back on and have it heated and ready to eat when you get home. Or buy a crock pot with a built in timer..Good Luck..

  11. I’ve made this several times and use whatever Italian dressing I have on hand, usually Kraft Tuscan or Wishbone Robusto Italian. Sometimes I throw some capers or chives in for a little added zing and texture.

  12. If u half the recipe
    Holly( only cooking for 2) do u have to adjust the cooking time
    Or can u still cook on high for 3 hours ? Thanks emma

      1. Thanks a million for the reply holly. Am so looking forward to making this.
        I absolutely love ur blog, any recipe iv tried has been amazing.

  13. Can this still be good if cooked low fat? Low fat cream of chicken soup and 98% fat free cream cheese? Just wondering if it will turn out as good? Thanks.

  14. I have made a recipe very similar to this for years it was from the taste of home magazine. The recipe I use however you put just the italian dressing package mix with 1/4 cup water in the crockpot with the chicken on low for 4-6 hours. Doing this makes the chicken extra tender and the italian flavoring is distributed throughout the chicken. About after 4-6 hours or the chicken looks done you mix together one can cream of chicken and one regular sized block of cream cheese with your mixer until it is creamed together. You add this to the chicken and shred the chicken with a fork and knife into the sauce. The recipe also has an option for adding either canned or fresh mushrooms, I love the addition of mushrooms especially fresh ones. My kids are picky and prefer it without. You would add the mushrooms at the same time you add the sauce. Cook for 1-2 more hours on high then serve. We serve this over rice most of the time with frozen peas it tastes great with the peas mixed in. Yummy.

  15. Hi!
    I’ve seen a similar recipe to this one on “sparkrecipes” I must say though, I’m so glad I went with your version of the recipe. It was delicious, the hubby and baby enjoyed it as well. Thank you for sharing this recipe with all of us I appreciate it. ( All your recipes look amazing. In addition, its very helpful that you post pictures which gives me reassurance that I’m following the steps correctly.) I do however have a question, I followed the recipe to the T but I noticed after cooking this recipe on low for six hours the cubed cream cheese didn’t melt it kinda just kept its original form. Is this normal? once of course I took the chicken out to cut the pieces up and place it back into the crock pot I stirred everything up real good and let it cook for a few minutes longer so the cream cheese could melt completely.

    Thanks again.

    1. Bonsnianbaby- Thank you so much! Glad you’re enjoying my recipes. As for the cream cheese in this one, mine doesn’t melt all the way either. If you look closely in the pic, you can see that there are still small pieces of cream cheese not thoroughly melted. It doesn’t bother me. My family and I love this dish! 🙂

  16. I think this recipe tastes even better with broccoli florets in it. It gets some veggies in and adds more flavor.

  17. I love this recipe. I add onions and a pinch of cayenne. I also add mushrooms the last 3 hours.


  18. This recipe looked way too easy so I thought “no way will it be THAT good.” I was wrong. It was AMAZING. Even my 4 year old and 18 month old gobbled it up. I’ve made it a couple times since I discovered this recipe and everyone raves about it. Thanks for another great recipe!

  19. 5 stars
    I usually don’t like chicken breast but these were so good! They were moist, tender, and lots of flavor all the way through.

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