Crock Pot Creamy Italian Chicken
Crock Pot Creamy Italian Chicken is slowly cooked and made with just 5 simple ingredients. This delicious meal is a favorite in my home!
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!
Crock Pot Creamy Italian Chicken
Crock Pot Creamy Italian Chicken is slowly cooked and made with just 5 simple ingredients. This delicious meal is a favorite in my home!
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Servings: 6
Ingredients
- 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
Instructions
- 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!
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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!
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!
Holly, this looks fantastic!!!!
This is a perfect busy weeknight meal!
mmmm rich and creamy chicken and sauce over noodles! My kind of meal! It looks great!!!
We love this over mashed potatoes. Mmmm…
Hey, this is great summer meal, Holly! Easy, peasy! Great recipe!!
Creamy indeed! Looks delicious!
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.
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Mmmmm…my hubby would love this dish!!! And I don’t have to heat up my kitchen while it’s cooking…we both win 🙂
I’m one of those people who had never heard of this before and I’ve used my crock pot forever! It looks great and I would love this summer OR winter. Thanks!
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.
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!
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.
We always use cream of mushroom when we make this..we just like it better!
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!!
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?
Can i throw in frozen chicken breasts or do they need to be thawed already?
who works only 6 hours? What happens when you have to leave it for 9 1/2?
Then it becomes more tender… Beauty of the crockpot
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!
Can you make this in the oven too? If so what temp and how long?
Can you make this in the oven too? If so what temp and how long?
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.
Can someone answer the questions about leaving it on for 9+ hours?
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.
If you start it out as full breasts frozen, on low, it’ll be fine!
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..