Crock Pot Italian Chicken
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Rich and creamy Italian Chicken blends perfectly with noodles or rice to make an easy crock pot meal!
Our family loves serving this simple slow cooker meal over our Slow Cooker Mashed Potatoes or Instant Mashed Potato Casserole.
Crock Pot Italian Chicken Recipe
Featuring simple flavors that everyone enjoys in an easy crock pot chicken recipe that you can make on repeat, our Crock Pot Italian Chicken recipe is a winner!
Inspired by our Creamy Chicken Pasta Casserole and Slow Cooker Chicken Bacon Ranch this is the most basic variation. This one pot meal only takes ten minutes to toss together.
Shredding the tender chicken to blend in all of the Italian seasoning mix adds the herbs and spices to create a classy meal. Crock Pot Italian Chicken is a great recipe to double to have plenty of extra to freeze or enjoy throughout the week.
Creamier than our Shredded Chicken Sandwiches, the leftovers still work really well warmed up and served on a toasted bun. Remaining Mushroom Italian Chicken can also be shredded up and cooked in a Chicken Stuffed Bell Pepper with extra cheese on top.
Ingredients needed
- Chicken Breasts – we always use boneless, skinless breasts and trim up any excess fat.
- Cream of Chicken Soup – I love store brands, but prefer the color and flavor of Campbells condensed soups.
- Italian Seasoning Mix – a packet works well or here’s a homemade seasoning mix recipe.
- Cream Cheese – a full block adds a wonderful richness.
- Mushrooms – a jar of sliced mushrooms is the fastest option.
We love mixing in a can of drained mushrooms or fresh quartered mushrooms in this Slow Cooker Italian Chicken and in our Crock Pot Country Ribs. Of course this is an optional addition!
Step By Step Instructions
Add a non-stick liner to a 6 quart or larger crock pot or coat with non-stick cooking spray.
Arrange trimmed chicken breasts in a single layer across the bottom.
In a small dish stir together packet of Italian seasoning mix and 1/4 cup of water. Pour over the chicken.
Drain jar of mushrooms and add to the crock.
Then pour can of undiluted cream of chicken soup over the top.
Finally slice cream cheese up to spread more evenly over the chicken.
Cover and cook on high for 3 1/2 to 4 1/2 hours or on low for 5 to 7 hours.
Chicken is cooked when juices run clear, it shreds easily with forks and has been cooked through to an internal temperature of 165°F.
We like to shred our Slow Cooker Italian Chicken and serve over noodles, rice, or mashed potatoes.
More of Our Favorite Crock Pot Recipes
- Crock Pot Beef Stew is hearty and delicious – my mom has made it my whole life!
- Crock Pot Pizza Casserole has noodles cooked into meat and cheese for a complete meal.
- Crock Pot Chicken Cordon Bleu – I can’t resist this combination of chicken, ham and Swiss cheese.
- Pork Chops and Gravy is another comfort food favorite on our farmhouse table.
Crock Pot Italian Chicken
Author: JenniferIngredients
- 5 boneless, skinless chicken breasts
- .6 ounces Italian salad dressing mix 1 packet
- 1/4 cup water
- 8 ounces cream cheese
- 10.5 ounce can cream of chicken soup
- 4.5 ounces sliced mushrooms drained
Instructions
- Line a 6 quart of larger slow cooker or coat with non-stick spray.
- Trim chicken if necessary and arrange in a single layer in the bottom of the crock.
- Cover and cook on low for 3 hours.
- In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms then pour over chicken.
- Cook 1 hour longer or until chicken is cooked through to 165℉.
- Can serve whole breasts with sauce or shred and mix all together.
Notes
- We typically use a jar of sliced mushrooms, drain before adding
- Tastes great served over rice or noodles