Crockpot Italian Chicken with Light Creamy Sauce

Crockpot Italian Chicken

Chicken breasts cook whole in an Italian-seasoned sauce, then are pulled into substantial shreds and lightly coated with cream cheese. The finished chicken should stay distinct, with a little sauce visible between the pieces rather than a bowlful of thick gravy.

Slow cookers heat at different rates, so check the chicken early instead of waiting for the full cook window. Add the cream cheese after the chicken is done to control the final sauce consistency. Serve the chicken in its own bowl, with rice or noodles separately.

Ingredients for Crockpot Italian Chicken

• 2 pounds boneless, skinless chicken breasts (about 900g)
• 1 packet dry Italian dressing seasoning mix, about 0.7 ounce (20g)
• 1 can condensed cream of chicken soup, 10.5 ounces (about 300g)
• 1/4 cup low-sodium chicken broth, plus more if needed
• 4 ounces cream cheese (about 115g), cut into small cubes
• 1 tablespoon chopped fresh parsley

Italian dressing mixes vary in saltiness. Wait until the sauce is finished before deciding whether it needs additional seasoning.

How to Make Crockpot Italian Chicken

1. Load the slow cooker: Arrange the chicken breasts in an even layer in a 4- to 6-quart slow cooker; avoid stacking them tightly. Stir together the soup, dressing mix, and 1/4 cup broth, then spoon the mixture over the chicken. It should coat the breasts, not submerge them.
2. Cook and check: Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours. Begin checking at 4 hours on LOW or about 3 hours on HIGH, sooner if your cooker runs hot. Stop cooking when the thickest part of the chicken reaches 165°F (75°C) and the meat pulls apart readily.
3. Shred and finish the sauce: Transfer the chicken to a plate and pull it into irregular, substantial shreds, leaving a few larger pieces. Stir the cream cheese cubes into the hot sauce in the cooker. Cover and heat on LOW for 15 to 20 minutes, until melted, then stir until smooth. If small lumps remain, cover briefly and stir again.
4. Coat and serve: Return the chicken to the cooker and fold it gently into the sauce. If the coating is too thick, add broth 1 tablespoon at a time. Taste, let stand for a few minutes, then pile the chicken into a shallow bowl and scatter the parsley over the top.

When Is the Chicken Done?

Check the thickest part of each breast with an instant-read thermometer. Chicken breasts can dry out if they remain in a hot slow cooker well past 165°F; there is no need to keep cooking them to the end of the stated range once they are done.

How to Keep the Sauce Lightly Coated

Chicken releases varying amounts of liquid as it cooks, while condensed soup and cream cheese thicken the sauce. Melting small cream cheese cubes near the end makes it easier to judge the consistency. Check the sauce after returning the shreds: it should cling to the chicken without hiding it. Add broth by the tablespoon only if the coating needs loosening.

What to Serve with Italian Chicken

Serve the chicken with rice alongside, or spoon it over separately cooked pasta or egg noodles. Do not cook uncooked pasta with the chicken for the full slow-cooker time; it can become gummy. Leftovers also make a filling for toasted sandwich rolls.

For a different chicken-and-rice dinner, try chicken scampi with garlic Parmesan rice. Another saucy option is creamy chicken stroganoff with mushrooms.

Ingredient Questions

Can I use chicken thighs?

Yes. Boneless, skinless thighs can replace the breasts, but their cooking time may differ. Check the thickest pieces for 165°F rather than relying on the breast cook window.

Can I use bottled Italian dressing instead of the packet?

Not as a direct swap. Bottled dressing adds liquid, oil, and acidity; this sauce is built around the dry seasoning mix.

Storing and Reheating

Refrigerate cooled chicken and sauce in an airtight container for up to 3 days. Store rice or pasta separately. Reheat the chicken gently on the stovetop, stirring in a splash of broth if the sauce has thickened.

Freeze the chicken and sauce without pasta in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently. The creamy sauce may be less smooth after freezing.

Nutrition

Serving basis: 1 of 6 servings, without rice, pasta, or optional toppings. Approximately 300 calories, 37g protein, 13g fat, and 7g carbohydrates per serving. Based on an estimated finished yield, that is roughly 150 calories, 18g protein, 7g fat, and 3g carbohydrates per 100g. Values are estimates; ingredient brands and finished yield will affect them.