Crockpot Italian Chicken
This Crockpot Italian Chicken is one the whole family loves. Everything is thrown in the slow cooker for an easy, creamy chicken dinner. It’s tender chicken topped with a creamy Italian dressing seasoning. Serve over pasta or rice for those busy weeknights.
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CROCK POT ITALIAN CHICKEN
(Originally posted 2009)
HOW TO MAKE CROCKPOT ITALIAN CHICKEN
INSTANT POT INSTRUCTIONS
- Place chicken in a Instant Pot and pour the cream of chicken soup on top. Sprinkle dry Italian dressing mix on top. Top with block of cream cheese and pour in chicken broth. Make sure lid is in locked position and the knob is in the sealing position.
- Cook on manual, poultry, or meat setting for 15 minutes. Let the Instant Pot natural release or quick release. Once chicken is done you can remove it and shred chicken with two forks or with a mixer. Stir the sauce in the crockpot until the cream cheese is fully combined and then stir in the chicken. If you feel the sauce is too thick you can thin it to your preferred consistency with a little more chicken broth or milk. Serve over pasta or rice. Sprinkle with parmesan cheese if desired.
STOVE TOP INSTRUCTIONS
- Cook chicken in a pot with some olive oil until no longer pink. Remove from pot and shred with two forks or a mixer.
- In the pot, heat the cream of chicken soup, Italian dressing, and cream cheese over medium heat until creamy. Add milk or chicken broth to desired consistency. Stir in shredded chicken.
- Serve over pasta, rice, or egg noodles.
OTHER SLOW COOKER RECIPES:
- Slow Cooker Chicken Caesar Sandwiches
- Slow Cooker Cashew Chicken
- Easy Crockpot Fiesta Chicken
- Cheesy Bean Chicken Salsa
- Slow Cooker Chicken Parmesan
- Crockpot Butter Chicken
Crockpot Italian Chicken
Ingredients
- 4 boneless skinless chicken breasts or thighs, (about 1.5 to 2 lbs)
- 1-2 10.5 ounce cans cream of chicken soup, (two if you want a thinner sauce)
- 1 packet dry Zesty Italian dressing mix, (Regular is fine but I like zesty better)
- 1 8 ounce package cream cheese
- 1/2 cup chicken broth
Instructions
- Place the chicken in a crockpot and pour the cream of chicken soup on top. Sprinkle dry Italian dressing mix on top. Top with cream cheese and pour in chicken broth.
- Cook on low in the crockpot for at least 4-6 hours. Once chicken is done you can remove it from the crockpot and shred it with two forks or with a mixer. Stir the sauce in the crockpot until the cream cheese is fully combined and then stir in the chicken. If you feel the sauce is too thick you can thin it to your preferred consistency with a little more chicken broth or milk. Serve over pasta or rice.
Notes
STOVE TOP INSTRUCTIONS
- Cook chicken in a pot with some olive oil until no longer pink. Remove from pot and shred with two forks or a mixer.
- In the pot, heat the cream of chicken soup, Italian dressing, and cream cheese over medium heat until creamy. Add milk or chicken broth to desired consistency. Stir in shredded chicken.
- Serve over pasta or rice.
INSTANT POT INSTRUCTIONS
- Place the chicken in a Instant Pot and pour the cream of chicken soup on top. Sprinkle dry Italian dressing mix on top. Top with cream cheese and pour in chicken broth. Make sure lid is in locked position and the knob is in the sealing position.
- Cook on manual, poultry, or meat setting for 15 minutes. Let the Instant Pot natural release or quick release. Once chicken is done you can remove it and shred it with two forks or with a mixer. Stir the sauce in the crockpot until the cream cheese is fully combined and then stir in the chicken. If you feel the sauce is too thick you can thin it to your preferred consistency with a little more chicken broth or milk. Serve over pasta or rice.