Creamy Crockpot Italian Chicken is a dump-and-go weeknight winner where you just add everything to your slow cooker, set it on low, and dinner will be ready and waiting a few hours later! We’re talking about only 5 ingredients and less than 10 minutes of effort for tender shredded chicken in a savory, creamy sauce that will have the whole family laying claim to leftovers the next day.
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This creamy crockpot Italian chicken recipe was introduced to me by one of my college roommates way back in the day. Our apartment of 6 girls would take turns cooking for each other one night a week and this was a favorite because we could throw everything in around lunch time, head to afternoon classes, and have a satisfying homemade dinner when we got home.
I always serve our creamy Italian chicken over a bed of white rice with some sort of steamed veggie on the side, but it would also be great over pasta or with a loaf of crusty bread on the side to sop up all of the delicious sauce.
If you need more slow cooker dinner inspiration, be sure to try our Sweet & Spicy Slow Cooker Pulled Pork, Slow Cooker Beef and Noodles, Crockpot Pork Green Chili Stew, or Slow Cooker French Dip Sandwiches!
What You’ll Need
- Chicken Breasts – You can use fresh or frozen chicken breasts for this – no need to thaw them if you don’t have fresh chicken breasts on hand. Chicken thighs also work, if that’s what you have on hand.
- Cream Cheese – One package of full-fat cream cheese adds the perfect creamy, tangy flavor for a silky sauce.
- Cream of Chicken Soup – I know people have strong feelings about using this, but this is one of those occasions where I make an exception even though I also prefer making most things from scratch.
- Dry Italian Dressing Mix – This makes the chicken and sauce taste so, so good! I always keep a few of these on hand in the pantry.
- Chicken Broth – I found that making this without a little extra liquid resulted in a sauce that was usually too thick. Just a little chicken broth helps get the perfect consistency.
How to Make This Slow Cooker Chicken Recipe
- Add everything to the crockpot. Arrange the chicken breasts on the bottom of the crockpot, then dump the contents of a can of condensed cream of chicken soup on top, along with the brick of cream cheese. Sprinkle the dry Italian seasoning over the top and pour in the chicken broth.
- Cook. Chicken can actually dry out, even when cooked in the crockpot, so I prefer to cook this on LOW for 4-6 hours. If you are in a time crunch, you could do it for 2-3 hours on HIGH instead.
- Shred. Remove the lid and shred the chicken, stirring the chunks of shredded meat back into the sauce, before serving. The cream cheese will melt right into the other ingredients after the long slow cook to create a wonderfully creamy sauce.
- Serve. We enjoy this over a bed of white rice, pasta, or mashed potatoes – anything to soak up that delicious sauce – with some green veggies on the side to balance things out.
Recipe FAQ’s
Yes, you can. Just increase the chicken broth to 1 full cup, then combine everything in the Instant Pot, seal the lid, and cook on high pressure for 14 minutes for fresh chicken, or 18 minutes if using frozen chicken breasts. Do a natural pressure release for 10 minutes before venting any remaining pressure, then remove the lid, shred the chicken and stir.
Yes, you can cook frozen chicken breasts in the crock pot without thawing them first.
Recipe Variations
- Sun-dried Tomato Basil: Add in chopped sun-dried tomatoes and fresh basil in the last 30 minutes for a Tuscan flavor similar to one of our favorites, Marry Me Chicken.
- Parmesan Garlic: Mix in ½ cup to 1 cup of freshly grated Parmesan cheese and 3-4 minced garlic cloves for more of a cheesy, garlicky flavor.
- Spinach Artichoke: Stir in chopped spinach, diced roasted red peppers, and drained artichoke hearts for more veggies and a different flavor profile.
- Pesto: Try mixing in ¼ cup of your favorite pesto sauce then tossing everything with some cooked pasta.
- Cajun: Go Cajun by swapping out the Italian seasoning packet with 2-3 Tablespoons of your favorite Cajun seasoning.
- Mexican: Make it Mexican by using taco seasoning in place of the Italian dressing mix and adding frozen corn & black beans. Serve over Mexican rice topped with some chopped fresh cilantro and a squeeze of lime.
More Crock Pot Recipes
- Pork Carnitas (Mexican Slow Cooker Pulled Pork)
- Slow Cooker Korean Short Ribs Recipe
- Slow Cooker Spicy Steak, Rice, Lentils & Quinoa
- Slow Cooker Apricot Pulled Pork
Crockpot Italian Chicken Recipe
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (10-ounce) can cream of chicken soup
- 1 (8-ounce) package cream cheese
- 1 (0.7-ounce) envelope Italian dressing mix
- 1/2 cup chicken broth
- Cooked rice, pasta, or mashed potatoes, for serving
Instructions
- Add all ingredients to slow cooker. There is no need to stir or anything. Place lid on top. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.2 pounds boneless, skinless chicken breasts, 1 (10-ounce) can cream of chicken soup, 1 (8-ounce) package cream cheese, 1 (0.7-ounce) envelope Italian dressing mix, ½ cup chicken broth
- Remove lid and shred the chicken. Stir everything together until the cream cheese is combined into the sauce. Serve over cooked rice, pasta, or mashed potatoes.Cooked rice, pasta, or mashed potatoes,
Notes
- Instant Pot Instructions: Increase the chicken broth to 1 full cup, then combine everything in the Instant Pot, seal the lid, and cook on high pressure for 14 minutes for fresh chicken, or 18 minutes if using frozen chicken breasts. Do a natural pressure release for 10 minutes before venting any remaining pressure, then remove the lid, shred the chicken and stir.
- Sun-dried Tomato Basil: Add in chopped sun-dried tomatoes and fresh basil in the last 30 minutes for a Tuscan flavor similar to one of our favorites, Marry Me Chicken.
- Spinach Artichoke: Stir in chopped spinach, diced roasted red peppers, and drained artichoke hearts for more veggies and a different flavor profile.
- Pesto: Try mixing in ¼ cup of your favorite pesto sauce then tossing everything with some cooked pasta.
- Cajun: Go Cajun by swapping out the Italian seasoning packet with 2-3 Tablespoons of your favorite Cajun seasoning.
- Mexican: Make it Mexican by using taco seasoning in place of the Italian dressing mix and adding frozen corn & black beans. Serve over Mexican rice topped with some chopped fresh cilantro and a squeeze of lime.
- Parmesan Garlic: Mix in ½ cup to 1 cup of freshly grated Parmesan cheese and 3-4 minced garlic cloves for more of a cheesy, garlicky flavor.
I made the Mexican version of this and it was delicious. I did add a 4 oz can of green chilies. Everyone loved it. Have yet to try the Italian, Cajun and Parmesan Garlic. I’m sure they will all be as tasty as the Mexican one was.
Sounds amazing! There are so many fun variations you can do with this recipe!