Slow Cooker Creamy Italian Chicken

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Slow Cooker Creamy Italian Chicken has been a favorite recipe of my family’s for years! This hearty and delicious meal will make everyone happy and asking for seconds!

I think the first time I ever made this recipe was the year Kale and I got married. One of my sweet friends, Mary Kay, who I worked with at Rococo’s gave me this recipe one night at work. Mary Kay and I were always swapping recipe ideas. Or at least she was always giving me ideas and I would write them all down. 🙂 Well, I ended up making this Slow Cooker Creamy Italian Chicken for dinner the following night and the rest is history. It’s been on our dinner rotations ever since.
I do have a very similar recipe already on my blog. But I have tweaked it a bit over the years and make this version always now. It’s lightened up but still tastes delicious as ever. My kids sometimes ask me to make this for their birthday dinners! They love it that much. 
We like to serve this yummy chicken over all kinds of things! Mashed potatoes, rice, cauliflower rice (yum), noodles.. basically any carb! haha. It really is so delicious. I usually make green beans or a green salad to go a long side it. It truly is one of our very favorite dinners at the Lofthouse residence. 😀 
P.S. For those of you that do not like to use canned cream of chicken soup, here is a homemade version I make with this Slow Cooker Creamy Italian Chicken recipe all the time. —> HOMEMADE CONDENSED CREAM OF CHICKEN SOUP. 

4.9 from 20 reviews
Slow Cooker Creamy Italian Chicken
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 8
  • 4 medium boneless skinless chicken breasts
  • Mr's Dashs Original seasoning blend
  • Black pepper
  • 2 cans (10 ounces each) fat-free cream of chicken soup
  • 1 envelope Good Season's Zesty Italian dressing mix
  • 1 block (8 ounces) low fat cream cheese, cubed
  • ¼ to ½ cup milk, as needed
  • chopped fresh Parsley, for garnish
  • Cooked noodles, rice, mashed potatoes to serve chicken over
  1. Spray a large slow cooker insert with cooking spray. Lay chicken breasts in the bottom. Season with Mr's Dash's original seasoning ( I use a teaspoon or two) and a sprinkle of pepper.
  2. Pour cream of chicken soups and Italian dressing mix evenly over chicken. Lay the cubed cream cheese all over the tops. Cover slow cooker with lid and cook on low heat 5 to 6 hours OR on high heat 4 hours.
  3. Carefully shred chicken with two forks and mix up the sauce/gravy. If it's too thick you can thin it out with a little milk.
  4. Serve over noodles, rice or mashed potatoes and garnish with Parsley. Enjoy!



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58 thoughts on “Slow Cooker Creamy Italian Chicken

      1. Have this in my Crock-Pot right now! Also used Good Seasons because that’s all I could find. Hoping my family, especially the kids, love it!

  1. I made this last night… added about 5 cloves of minced garlic and 1/3 stick of butter..,, mmmmmmmmm it was amazing!!! Over rice to boot!

      1. I did the same thing. Added thinly sliced mushrooms that i sautéed in oil and sprinkled with garlic salt then sautéed some broccoli in garlic and oil and added that to the chicken. Delicious. I’m sure you wouldn’t have to sautéed them first if you didn’t want to and it would still be fine. 🙂

  2. I made this yesterday, and we loved it! I used what I had in the pantry, which was one can of cream of chicken and one can of cream of mushroom soup. Didn’t have Zesty Italian mix, used a packet of Ranch instead. I also used a bag of frozen broccoli florets to add a green vegetable. Served it over brown rice. Yummy!

  3. Can I make this without the cream cheese? Hubby doesn’t like it. What would I replace it with? Or just leave it out?

    1. I make chicken with zesty italian oil type not creamy dressing in Crock-Pot often.delicious!! Serve with m.potatoes,great beans,salad n garlic bread.yum!?!

  4. This looks amazing and cannot wait to try it. Quick question, however. I try to avoid seasoning mixes because of concerns about hidden salt and the fact that whenever I buy mixes for a one off dish I usually never use the remainder before it looses its potency. I am not familiar with Mrs Dash. Can you recommend a mix of basic seasonings that one might have in their pantry? I want to make sure I get the flavor profile you are going for. Thanks!

    1. Here are some basic seasonings that make a great Italian seasoning!
      1 1/2 teaspoons dried oregano.
      1 teaspoon dried marjoram.
      1 teaspoon dried thyme.
      1/2 teaspoon dried basil.
      1/2 teaspoon dried rosemary.
      1/2 teaspoon dried sage

  5. G’day. I live in Australia. What sort of spices is original blend and Italian zesty blend?? And noodles, is that just any pasta to put in the dish?Cheers.

  6. This looks like the easiest and quickest sauce Ive seen yet. Not only does it look delicious, but it’s easy to whip up and put into the slow Cooker. My husband LOVES this type of sauce so I’m gonna whip it up for tonight’s dinner. I am going to add in some minced garlic and broccoli florets and a litten freshly grated Parmesan Cheese to this recipe since my husband LOVES Alfredo Sauce. In fact, I’m going to head into my kitchen now and start whipping it up for dinner. Hope it comes out perfect and delicious!

  7. This looks delicious! I don’t have any cream cheese so I am going to make it without it and stir in some sour cream at the end. Have you ever made this using frozen chicken breasts or do they need to be thawed first?

    1. It is so delicious, Judy. I hope you try it. I just recently have started using frozen chicken breasts in my slow cooker recipes. It works just fine. Let me know how using sour cream instead of cream cheese turns out. I’m worried it won’t be as creamy.

  8. Holly, do you really add the cream cheese before cooking? Typically dairy products are added at the end, close to serving. I want to make this recipe this week, but I am worried that the cream cheese will curdle.

    1. Yep, I always add it at the very beginning. It doesn’t curdle on me, but will leave tiny little specs of cream cheese. I just stir it up really good. 🙂

    2. Insofar as the cream cheese is concerned, you’re using a SLOW cooker so curdling is a non issue. In low-carb cooking, cream cheese and cream are used as a replacement for standard bechamel sauce with no problem. Also, cheesecake uses plenty of cream cheese and doesn’t seem to be bothered by oven heat for extended periods of time. My rule of thumb for heating any dairy is Low and Slow.

  9. I’m going to try and change this up since we like cream of mushroom better than chicken. I’m also trying this with a dry Ranch seasoning instead of Italian and adding mushrooms. Reading a few comments, I’m cutting the cream cheese in half (but can add more as it’s cooking if I feel it’s needed). It’s only been cooking an hour and oh gosh it smells wonderful! Hubby prefers over toast instead of rice or mashed potatoes.

  10. I really liked how easy this recipe was holly. My sons are adults and very critical of my cooking (I am not that great), but when I came across your website I fell in love with the ease of your recipes. They all look so good to. I made the Creamy Italian Chicken with Mashed Potatoes. My son accidentally added to much milk when I was at work and I whisked in 2 tblsps of flour and it thickened up. They both really liked it. Tonight I can’t wait to try the Creamy Beef Enchilada recipe. Thanks a bunch (also, I didn’t have Mrs. Dash at home so i used 1 tsp of garlic powder.

  11. This turned out very good. Next time I’m skipping the cream cheese. It didn’t blend very well and we were left with little white chunks. The taste was great and the chicken was really tender.

  12. It is truly WONDERFUL!!!!!!!!!!!!! We took it one step further at the suggestion of my husband 🙂 he transferred it to a baking dish, sprinkled it with mozzarella cheese and some parsley for color and placed it under the broiler until light brown and melted.

  13. Wonderful! Love the homemade soup addition as well. No more running to the store because im out of cream of chicken soup, i can just make my own!

  14. I want to rate this recipe but 1) my typing is in all caps (no caps lock on) and 2) I can’t give it the 5 stars I would like to. No matter how I move my cursor only 4 stars light up. Help!!

  15. Yeah! I’m so glad I can give this recipe the 5 stars it deserves. So easy. So delicious. I’ve used it over pasta noodles, zoodles, rice or steamed veg. I make a batch and then switch out the base so leftovers don’t get boring. I even dumped in some frozen peas and carrots once and it tasted like crustless chicken pot pie! Thank you so much for sharing.

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