Slow Cooker Creamy Italian Chicken
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.
Slow Cooker Creamy Italian Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts
- Mr's Dash's Original seasoning blend to taste
- pepper to taste
- 2 cans (10 ounces, each) cream of chicken soup OR use my homemade condensed cream of chicken soup
- 1 envelope Good Season's Zesty Italian dressing mix
- 1/2 block (4 ounces) cream cheese cubed
- 1/4 to 1/2 cup milk as needed
- chopped parsley for garnish (optional)
Instructions
- 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 about one teaspoon) and a sprinkle of black pepper, to taste.
- 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 3 hours.
- 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.
- Serve chicken over cooked noodles, rice, or mashed potatoes. Garnish with parsley, if desired. Enjoy!
Notes
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This looks so creamy and delicious! I think that I would put it over rice.
My family loves these flavors. A perfect meal for busy nights.
Omg it looks so good most definite making this and in my crock pot , i love using my crock pot its so easy for me being disabled helps me alot so no big mess to do with ,thank you.
Wow. these look amazing. I will see how I can do it dairy free.
I love creamy recipes! Reminds me of chicken ala king.
Oh now I need this in my life!
Can you use Good Seasons Italian Salad Dressing mix instead of the Zesty one
yes, definitely 🙂
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!
One of my favorite recipes growing up, make it for my own family a couple times a month now.
Yes! ThaT is exactly what I used! This has become Our WEEKLY tuesday ni supper!!! Over white rice with canned carrots miXed in.
I like your idea of adding canned carrots. I’d like to try green beans, too
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!
Made it again! This time adding fresh thinly sliced mushrooms and fresh broccoli in the last hour of the cook!!
Ooooh, I’m going to use these add on’s you have suggested!! Sounds so yummy!!
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. 🙂
I make this but add onions, finely diced celery and shredded carrots and I use my own seasoning blend. (garlic powder, onion powder, Italian seasoning.)
This might also be good with a can of cream of celery soup added and served over a pan of dressing or stuffing!
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!
Can I make this without the cream cheese? Hubby doesn’t like it. What would I replace it with? Or just leave it out?
I honestly have never tried it without the cream cheese so I am not sure what it would taste without it. Sorry!
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!?!
This looks delicious I wonder if I could fill 2 pie crusts for pot pie?
I think it could work! But I haven’t tried it. Let me know if you do 🙂
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!
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
Thank you for taking the time to share this! Just need to pick up some marjoram and I am good to go! Look forward to making this.
Too much cream cheese for me. When I make it again I will half the amount.
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.
G’day! ☺️
She is just referring to a salad dressing mix in a paper PACKET. I’m sure you probably have those down in Oz, but if not, I’m sure you could probably look up a simple homemade dry Italian dressing mix recipe and use it the very same way, mixing it in when you prepare this meal.
Are low fat soups and cream cheese essential, or can I go high test?
You can use the regular kinds. The low fats are just a personal preference 🙂
Quick question – what size cook or do you have? Mine is 2 1/2 quarts.
I use a 7 quart crock pot.
Hi! Have you tried making this in a pressure cooker? If so, how did it turn out? Thanks
How long would I cook this in my Instant Pot?
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!
My husband doesn’t like cream cheese. Can I sneak it in without him noticing or is it really powerful?
I feel like it’s not that overpowering. But he may detect it..
My husband doesn’t like cream cheese either but he doesn’t even know it’s in there.
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?
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.
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.
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. 🙂
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.
This may sound silly, but do you add the water that the cream of chicken soup calls for?
Not a silly question at all! But no, you don’t add the water called for on the soup can 🙂
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.