Description
This Crockpot Italian Chicken recipe is an easy, flavorful slow-cooked dish featuring tender shredded chicken breasts simmered in a creamy sauce made with Italian dressing mix, cream cheese, and Parmesan. Perfect for a comforting family dinner, it can be served over rice, mashed potatoes, noodles, or in buns for a versatile meal.
Ingredients
Scale
Sauce Mix
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup chicken broth
- 1 packet Italian dressing mix
- 3-4 cloves garlic, minced
- Pepper, to taste
Chicken & Cheese
- 2 pounds boneless skinless chicken breasts (about 4 medium breasts)
- 8 ounces cream cheese, softened and cubed
- 1/2 cup freshly grated Parmesan cheese (or more, to taste)
- Chopped fresh parsley (optional, to taste)
Instructions
- Prepare the sauce: In a medium bowl, mix together the condensed cream of chicken soup, chicken broth, Italian dressing mix, minced garlic, and pepper until well combined.
- Layer chicken and sauce: Place the chicken breasts side-by-side in the slow cooker. Pour the prepared sauce mixture evenly over the chicken. Top with cubed cream cheese, but do not stir.
- Cook the chicken: Cover the slow cooker and cook on high for 3 hours or on low for 5-6 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Use two forks to shred the chicken directly in the slow cooker, mixing it well with the creamy sauce and melted cream cheese.
- Add cheese and garnish: Sprinkle the freshly grated Parmesan cheese and optional chopped parsley over the shredded chicken. Toss gently to evenly coat the chicken in the cheese and sauce.
- Serve: Serve the Crockpot Italian Chicken hot over rice, mashed potatoes, noodles, or inside sandwich buns as desired.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce excess liquid.
- Feel free to substitute the cream of chicken soup with cream of mushroom for a different flavor profile.
- You can add veggies such as sliced mushrooms or bell peppers to the slow cooker for extra nutrition and texture.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Make sure the cream cheese is softened to help it melt evenly into the sauce.
