Chicken breasts are cooked in the slow cooker in delicious creamy sauce in this recipe for Crock-Pot Creamy Italian Chicken. Your family will love it!
Slow Cooker Creamy Italian Chicken
OK ladies and gents get ready to have your socks knocked off with this yummy recipe for creamy Italian chicken. It is SO good!
I first made this recipe way back in 2011, the first year we started this blog. But my food photography skills left much to be desired. I am still not a “professional food photographer” but, I am learning more every single day.
So this was one of my families favorite recipes and one I have made multiple times now over the course of the years. And I thought it was time to re-shoot the photos for the recipe and see if I can do a little bit better.
The recipe has stayed the same though. Because it is a winner!
Enjoy!
Special Diets
Gluten Free | Low Calorie | Low Carb | Low Cholesterol | Low Fat | Low Sugar
This recipe for Crock-Pot Creamy Italian Chicken is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Creamy Italian Chicken Recipe
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts
- ¼ Cup Yellow Onion (finely diced)
- 8 ounces Cream Cheese (cubed)
- 10.5 ounces Canned Cream Of Chicken Soup
- 2 tablespoons Italian Dressing Mix (Homemade) OR 1 envelope store bought )
- 1 teaspoon Garlic Powder
Instructions
- Place cubes of chicken in the bottom of a 5 quart or larger slow cooker.
- Dump the diced onion on top of the chicken.
- Place the cubes of cream cheese around and on top of the chicken and onion.
- In a medium mixing bowl mix together the cream of chicken soup, dry Italian dressing mix and garlic powder and pour over everything in the slow cooker.
- Cover and cook on LOW for 6 hours.
- With a slotted spoon scoop out the chicken and use a wire whisk to mix the sauce mixture to get the sauce to even out as the cream cheese may still be a little clumpy. Mix the chicken back into the sauce.
- Serve over pasta or rice and enjoy!
Notes
Nutrition
This looks fantastic! So…question…I have wanted to use the liners, but never really thought they worked. Do they? I would love to try them but no one I know use them…
They work!😊
Crock-pot liners are AMAZING Phaedra, we all use them all the time and they save so much time on clean up!
Thanks!! I will always debate with myself on actually spending the money even going so far as to put them in my cart then put them back on the shelf! 🙂
99% of the dishes I make I use a liner, every once in a while you will have a little bit of leakage..but it still makes clean up a whole lot easier..you don’t have the baked on mess that you normally would have..just a little bit of liquid will seep through. I think the last time I didn’t was with the Spiced Cider, as I knew that one would scorch the liner, and would be easy to clean up anyways. NOT to mention, if you are baking bread in the crock-pot it literally can make it way easier to get the bread back out of the crock-pot.
Look out on FB for a periodical link for a coupon. It has a reset all the time.
Removing crock pot ladies from my news stream only because every recipe use “cream of something soup”. Have food intolerance to msg and artificial flavorings and above all Yeast Extract which is a form of msg! All cream soups on the grocery shelf are loaded with bad bad ingredients!
Sorry to see your go Cali…we try to have a variety of recipes that use all sorts of ingredients. And yes SOME of our recipes use “cream of” soups. Some of them but not all of them. Of course if you have an intolerance to any ingredient it is wise, nay, prudent to avoid that ingredient. It is hard for us to create recipes that meet all readers dietary needs. Since none of us ladies are intolerant to MSG we don’t have reason to avoid it. Of course everything in moderation.
But we understand if our recipes are not suitable to your own personal diet.
Quick “cream of” soup substitute:
Meet 2 Tbsp butter in anal saucepan over med-low heat.
Whisk in 3 Tbsp flour and let cook 1-2 min.
Slowly whisk in 1/2 cup chicken broth, then 1/2 cup milk.
Whisk until it starts thickening and simmer about 2 min.
Season with salt & pepper or as desired.
This can be used in place of 1 can of soup.
Thanks Lauriann81!
Thanks Lauiannu1!
This was ok. Maybe I just had too high of hopes. I saw this and ran out to the store to get everything as it looked and sounded so good. I’d make it again but it just wasn’t what I was hoping for.
Sorry this recipe didn’t meet your expectations Wayne. What do you think was lacking?
Shouldn’t water or milk be added for the cream of chicken soup? It’s not listed but won’t it burn without it?
No water or milk needed Sprin. As everything cooks liquid is released.