Crock Pot Creamy Italian Chicken

Prep Time: 5 mins

Total Time: 4 hrs 5 mins

Servings: 4-6

Ingredients

4 -6boneless skinless chicken breasts, halved

1 (1 1/4 ounce) envelopes dried Italian salad dressing mix

2ounceswater

8ouncescream cheese, softened

1 (10 1/2 ounce) cans reduced-sodium cream of chicken soup, undiluted( or regular soup)

1 (4ounce) cans mushroom stems and pieces, drained

hot cooked rice orpasta

Directions

Place the chicken breast halves in the crock pot.

Combine the Italian dressing mix and water until smooth; pour over top of chicken.

Cover and cook on low for 3 hours.

Combine the cream cheese and soup until smooth and blended.

Stir in mushroom pieces.

Pour soup mixture over chicken.

Cook 1 hour more or until chicken is cooked through.

Serve over hot cooked rice or pasta.

Reviews

“Very good!Next time I will follow the recipe and use LOW SODIUM cream of chicken soup; it was a bit on the salty side, but that was my fault.This is a keeper.”

“This was really good. We had to make enough to feed 8 people so we used two crock pots to cook this in. It turned out well. We used white rice with it. The chicken was very moist and tender!”

“This is another “UMMMMM” dish. That is Dahling’s comment on any dish he really is enjoying! The changes that I made were to increase the water to 1/2 cup, heated the cream cheese and soup in the microwave and blended, removed the chicken to a plate, whisked the soup/cheese mixture into the drippings, then replaced the chicken making sure it was covered. Served it with rice, lettuce salad with a very tangy dressing and hot rolls. Whoa Baby!! The sauce is wonderful! If you use more than 4 breasts, be sure and double all the other ingredients.Thanks, bunches!”

“So easy a 53 yo not particularly culinarily talented guy can do it.Good, tasty, filling.Served over brown rice – Lot of food.Very easy for such a good dish that doesn’t look simple minded.Low sodium cream of chicken by Campbells works just fine – plenty of flavor.”

“Best tasting crock pot recipe I have tried here! I used the Garlic and Herb envelope instead of Italian. I also used a portabella mushroom sliced instead of the canned. The chicken was so moist and the spices from the dressing were perfect with the mushrooms.It is now in my 5 top recipes. Thanks so much…..”

“I have to give this recipe 5 stars even though I did end up changing it.I always read through the reviews to see what little things people have done to “enhance” a recipe.Then, depending on my family’s taste, I adjust the recipe to “fit” us.That being said, the basic recipe for this meal looked awesome.Unfortunately, I did not have all the ingredients on hand, so I improvised and what I came up with was out of this world!Here’s the changes I made if anyone wants to give it a whirl.I didn’t have any Italian Seasoning dressing mix, so I made my own..first YUM.I increased and substituted the water with white wine.Since I had to start with frozen chicken breast, I cooked that on low all day.I then discovered I didn’t have any cream cheese on hand, so I substituted sour cream.Mixed that with Crm of Chicken soup.Was a little too thick, so added some chicken stock to thin it out.Added a small can of mushrooms (with the juice) and tossed in a few more tsps of the dressing mix and some grated Parm cheese…another YUM accomplished. Poured that over the chicken and cranked the slow cooker to high for another 1 1/2.The last 30 mins I tossed in a bag of frozen peas.Served this over buttered noodles.My family LOVED the creation!Nothing left for the next day!As I said, everyone should adjust recipes to their taste, but if you want to try something different, give this a whirl!HAPPY EATING =)”

“We made exactly as directed and LOVED IT!My husband, who is sick and tired of chicken and rice recipes, has requested I make it again.And he even took the leftovers to work and raved about how good they were the second time around.P.S.Could this recipe be any easier, too?!”

“WOW!!!! This is one of those fabulous dishes that the whole family loved.Picky hubby and 5 picky(lately anyway)kids all loved it and said it was a make again.The only thing I would do differently next time is cut the chicken up in bitesize pieces for 2 reasons.1. they will get more of the flavor of the sauce(the middle of the chicken did not have much flavor) 2. It will make it much easier to serve and I will be able to sit down and eat “with” my family instead of after they are done because I have to cut all the kids chicken up for them.I also left out the mushrooms and added some sweet peas at the end.I served over egg noodles.”

“This was a really good meal. It smelled so good while it was cooking. I could hardly keep my kids away from the crockpot while it was cooking–my whole house smelled wonderful. Tasted great. I served it over linguine noodles. We will make this one again soon. Thanks for posting this one. “

“This was very good! I did not thaw my chicken breasts, so they’d be tender and moist. Like Boopster, I heated the cream cheese and soup in the microwave for a couple minutes, then stirred it well. When the chicken was done, I removed chicken and swhisked the soup cheese mixture, before serving. I served over linguine with a side of brussel sprouts. BTW, I used regular cream of chicken soup, since I didn’t have low sodium. It was just right for me…not too salty at all. I even topped it with a little parmesan. Thanks for posting the recipe!”

“Yummy and easy!!!Added a bit of onion and it was perfect!!Thanks!”

“I use cream of mushroom vs cream of chicken in this and we love it.Sometimes I even add a tiny dash of cayenne to the creamy sauce for a kick.We normally serve with egg noodles.It’s affordable, easy and it makes a TON of food.”

“Absolutely amazing recipe! I made it for my boyfriend and he would have had all of it and taken all the leftovers if I let him.This was very successful for me.Lots of flavor, creamy and the chicken just fell apart. I may use fresh and more mushrooms as I love them but other than that I would leave it exactly the way it is.”

“This dish hit the spot on this cold, rainy evening.I made a double batch thinking it wouldn’t make enough for my BIG family and boy did it ever make a huge batch.I have to feed a family of six and EVERYONE loved it, including the little ones!Next time i’ll just make a regualr batch. lol”

“So Yummmmy!I used 4 skinless but bone-in chicken breasts. The meat came out so tender. The Italian dressing and the creamy stuff went well together to give a rich and zesty flavor. I served the chicken over rice. My family loved it and we do appreciate you sharing this.”

“Lick your plate delicious!I cooked the chicken in crockpot on high for 1 hour and then added the soup mixture and 2 cans of mushrooms and cooked on low an additional hour.Served with parsley butter noodles, carrots and sour cream n chive potatoes.Thanks for this great recipe!”

“AMAZING! I became a member just to let people know this recipe is a must try. I gave 4 stars only because I made some changes. I seasoned the chicken with adobo, garlic powder and Italian seasoning before I put it in the crock pot. I used cream of mushroom soup and omitted the mushrooms. On the suggestion of another member I took the chicken out of the crock pot before stirring in the soup/ cream cheese mixture and them put it back in to finish cooking. My picky 10 yr old loved it. She was asking when we could have it again before she even finished her first plate( she had seconds and wanted thirds). The flavor is amazing and the sauce is so yummy and creamy. I am adding this to the regulate rotation.”

“Excellent and easy recipe that was perfect for my busy day.The sauce was so delicious and rich.I put ours over rice and it was so amazing.”

“Great dish!The chicken was absolutely fall apart!I too used the low sodium cream of chicken and it was perfect!! I served this dish on farfalle pasta and we added just a little bit of shredded parmesan cheese to taste.”

“awesome!”