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
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
This recipe is incredible. Absol perfect for the blizzard weather. I served it over spaghetti noodles. Next time ill do it over mashed potatoes. This would also make aBa delicious shredded chicken sandwich
Yes you can cube it first then cook as directed.:)
Also, my new thing is to take the leftovers and put them in a greased dish, top with cream of chicken soup, then Glory honey carrots then cheese then tater tots for 45 minutes 375 degrees then boom tater tot chicken pot pie!
I added fresh mushrooms yummmm
This was a hIt for my family! Do you think it would be good frozen and WaRmed back up on the stove? Thinking about using it for a postpartum meal!
Brooke, I don’t recommend freezing this because of the cream cheese. When you freeze cream cheese it changes the texture a lot.
Do you have to shred the chicken? or can you serve the chicken breasts whole over noodles or rice?
Patty, no you don’t have to shred them. You can leave them whole but sometimes they tend to fall apart when cooked in the slow cooker.
Just made this tonight and yummy! I added broccoli from someone in the comments! Served over spaghetti squash! Amazing and so easy!
I can’t wait to try this! I’m thinking of trying it using Herb and Garlic cream cheese.
Oh I think that’s a great idea!!
I added red & green peppers, baby bella mushrooms a little garlic & horseradish. No milk. Served over Italian noodles. Yum!
Excellent!! My family absolutely loves this recipe. I use my instant pot and cook it for 10 minutes, then let it naturally de-pressure for about 10 more minutes. Cook some noodles while it’s doing its thing, pull together a bagged caesar salad kit – boom! Dinner done in about 30-ish minutes! And lots of leftovers.
Hi this was such a great recipe. Do you happen to know the nutritional facts?
Yes, the macros per serving are: 280 calories / 13 fat / 7 carbs / 29 protein. *(There are 8 servings in the total recipe. This nutrition info only includes the chicken mixture. It does not include any rice, or mashed potatoes, etc.)
Made this last night. Added too much milk to cover my chicken, used 1 package cream cheese to start, added 1 more pack cream cheese to help thicken sauce also added about 1/2 lb. of sliced mushrooms. Turned out wonderful, my friends are asking for leftovers today. Will make again!
So so so good! Followed the recipe except for 1/4 of a block of cream cheese because i don’t love it and i added paprika and other spices! Served over rice and a bag of microwaved frozen veggies!
Hi! This was fantastic as written!
This recipe IS SO delicious!!! I have made it twice and loved it! They only problem I have, both times it came out extremely thick. I used the recipe to a T… Is there anything I can do? Did I maybe cook it too long?
You can add milk to the mixture to thin in out. 🙂
This shredded chicken and gravy over rice sounds good!