This recipe was very intriguing to me because the thought of Chicken and Cream cheese just sounded delicious!

Crock-Pot Creamy Italian Chicken

Prep time: 

Cook time: 

Total time: 

Serves: 8

Serving size: 



  • 3 Pounds Boneless Skinless Breasts
  • 1 Stick Butter, Cut into 1 inch Cubes
  • 1 Package Dry Italian Salad Dressing
  • 1 Can of Cream of Chicken Soup
  • 1 Teaspoon of Garlic
  • 8 Ounces of Cream Cheese Cut into 1 inch Cubes
  • ¼th Cup of Shredded Yellow Onion
  • Rice (will not go into Crock-Pot) 2-3 cups.

  1. Grease crock-pot (I use liners!)
  2. I put a little bit of the soup at the bottom first.
  3. Lay down the chicken.
  4. Then in a bowl mix the italian dressing, garlic, onion and the rest of the soup and spread over the chicken.
  5. Then put the cubes of cream cheese and butter around the chicken.
  6. Cook for 6 hours.
  7. Right before the 6 hours is up, cook the rice (depending on whether you cook a long grain rice or minute rice).
  8. I found I had to then pull out the chicken, and pour the sauce into a mixing bowl and whisk it for a few minutes to get the sauce to even out real well.
  9. Serve the sauce and chicken over the rice.