Italian Cream Cheese Chicken
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By Alyssa Rivers
on Aug 03, 2012, Updated Jul 26, 2024 |
Italian cream cheese chicken is a simple way to enjoy tender, creamy, flavorful chicken over noodles, rice, or potatoes. With only four ingredients, this is definitely one of those slow cooker recipes you will have on repeat.
Make sure you keep the ingredients needed for this recipe on hand so you can whip this up for busy weeknights. I have a few more recipes that use similar ingredients and come together quickly. Try my Olive Garden chicken pasta, and my Italian chicken and potatoes.
Reasons You’ll LOVE This Recipe
- Customizable: I love how customizable this recipe is. You can keep it simple with just the four ingredients that are already in the recipe, or you can get creative! Try adding sauteed garlic mushrooms, your favorite cooked pasta, or steamed broccoli.
- Great for a crowd: Double this recipe and you will be able to feed a LOT. Or, you can use all of the leftovers throughout the week and have delicious lunches ready to go!
Ingredients for Italian Cream Cheese Chicken
This recipe uses only four ingredients, and you probably already have them in your kitchen! Scroll down to the recipe card for exact measurements.
- Chicken Breast: Boneless, skinless chicken breasts absorb flavors well and pair perfectly with cream cheese and Italian seasoning. Their tender texture creates an ideal consistency for the sauce.
- Zesty Italian Dressing Mix: The Italian dressing mix will add zest and flavor to this dish, which is what makes it so incredible!
- Softened Cream Cheese: Provides a rich, creamy texture and a tangy, sweet flavor that enhances the dish.
- Canned Cream of Chicken Soup: Adds a smooth texture and a savory chicken flavor to the dish.
How to Make Italian Cream Cheese Chicken
I love how simple this slow cooker creamy Italian chicken recipe is! You can easily have this prepped in 10 minutes, set the crockpot and forget it! Dinner is ready without much effort at all!
- Combine: Mix the cream of chicken soup and Italian seasoning in a crock pot. Cube the cream cheese and then place it in the crockpot.
- Add Chicken: Lay the chicken over the soup and cream cheese, set the crockpot to low, and cook for 3 hours.
- Stir and Flip: Remove the chicken and mix the sauce together. Replace the chicken flipped from how it originally was. Cook for another 2-3 hours or until the chicken is cooked through.
- Shred: Once the chicken is cooked, shred it inside the crockpot. Remove the shredded chicken and serve with your favorite sides!
Add the cream of chicken soup and cream cheese to the slow cooker.
Layer in the chicken.
Cook for 6 hours on low or 4 hours on high.
Shred the chicken and serve over noodles.
Tips for Making Italian Chicken
This recipe is hard to get wrong, but here are some tips and suggestions to make sure it turns out just how you like it!
- Sauce: Typically, the chicken will produce enough juice, but if the sauce is too thick, add a little milk or chicken broth when flipping the chicken.
- Timing: If you want to speed up the cooking process a bit, once you flip the chicken over and mix the sauce, set the heat to high and cook for another 1-2 hours. Always check to make sure the chicken is fully cooked.
- Side Suggestions: The beauty of this dish is that it goes well with so many options, such as rice, potatoes, and pasta.
How to Store Leftover Italian Cream Cheese Chicken
This is by far one of my favorite recipes to have a bunch of leftovers. My kids devour it so I usually make a double batch! It is perfect for them to heat up and eat for lunch the next day or as a snack.
- Let Cool: Ensure the chicken mixture has cooled completely before transferring to an airtight container.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Place the desired amount in a microwave-safe plate or bowl—heat on high in 30-second increments until it reaches your preferred temperature.
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Add the cream of chicken soup, Italian dressing packet, and cubed cream cheese to the crockpot.
Place the chicken breasts on top of the soup and cream cheese.
Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Shred the cooked chicken inside the crockpot. Stir the chicken and sauce until creamy and combined.
Serve over pasta, rice, or potatoes!
Originally Posted on August 3, 2012
Updated July 31, 2024
Calories: 219kcalCarbohydrates: 2gProtein: 18gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 86mgSodium: 225mgPotassium: 329mgSugar: 1gVitamin A: 531IUVitamin C: 1mgCalcium: 40mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.