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This simple Crockpot Italian chicken recipe is creamy, satisfying, and uses everyday ingredients. Let your slow cooker do the work in this quick prep-and-go dish!
Try my Cream of Mushroom Soup Chicken or homemade Olive Garden Salad Dressing next.
Why you’ll love it
Italian dressing mix is a hassle-free ingredient to give the sauce its zesty quality. No folks, there’s nothing authentic Italian here! Shortcuts like condensed soup make this easy Crockpot chicken recipe an inexpensive, effortless, and family-friendly meal.
The herbs from the Italian seasoning shine in this slow cooker Italian chicken recipe. It’s all your favorite Italian-inspired flavors with the convenience of slow cooker comfort food and hands-off prep. Cream cheese and fresh parmesan make it next-level delicious!
What you’ll need
- Condensed soup – cream of chicken soup is a tried and true shortcut for sauces
- Chicken broth – more depth of flavor
- Italian dressing mix – find this dry seasoning packet in the salad dressing aisle
- Garlic – more savory goodness
- Pepper – I like to be generous
- Chicken – we’re using boneless skinless chicken breasts
- Cream cheese – to give the sauce that rich, creamy quality! I like Philadelphia.
- Parmesan – use freshly grated for best taste and texture
- Parsley – for a pop of freshness and contrast
Pro tip
Every slow cooker varies, so the timing may need to be adjusted accordingly. Even altitude makes a difference when cooking! Chicken breasts are cooked when they reach 165F.
How to make Crockpot Italian chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Combine the canned soup, broth, Italian dressing mix, garlic, and pepper in a prep bowl. Add the chicken breasts, side by side, into the Crockpot. Pour the sauce mixture over the chicken.
Top with the cream cheese. Cook on low or high depending on preference. Shred the chicken with two forks. Sprinkle in the freshly grated parm and parsley. Stir, and enjoy.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Crockpot slow cooker model I use.
- An instant read thermometer is great for making sure meat isn’t overcooked or undercooked. Chicken is done at 165F.
- Use my fave can opener for the soup, this garlic press for the garlic (no peeling needed), and this Microplane for grating the parm.
Substitutions and variations
- I’ve seen some versions of this recipe skip the cream cheese (or use half a block) and add another can of cream of chicken soup. You could do that if you’re not a cream cheese fan.
- I like adding the parm for more flavor, but you can skip that if needed.
- You can use boneless skinless chicken thighs instead of the chicken breasts.
What to serve with Italian chicken
- I enjoy the sauce over rice, particularly my Stick of Butter Rice. My Quick and Easy Garlic Butter Noodles or Garlic Mashed Potatoes are great options, or even put this shredded chicken in buns.
- Try a side of Roasted Green Beans or Glazed Carrots or Easy Roasted Cauliflower.
- This Parmesan Arugula Salad is a fantastic light option.
Leftovers and storage
- Store any leftovers of this Italian chicken for 3-4 days in the fridge.
- Reheat slowly over a low heat, and add in a splash of chicken broth if you need it to be more saucy.
- You can freeze it for 3 months, but the texture could change a bit due to the dairy.
If you made this slow cooker Italian chicken recipe, I would love to hear from you! Please leave a star rating and review below. You can also find me on Instagram.
Crockpot Italian Chicken
Ingredients
- 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
- 2 pounds boneless skinless chicken breasts about 4 medium chicken 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
- In a medium prep bowl, stir the cream of chicken soup, chicken broth, Italian dressing mix, garlic, and pepper together.
- Place the chicken breasts side-by-side in your slow cooker. Pour the bowl mixture over top and then place the cream cheese on top (you don't need to stir). Cover and cook on high for 3 hours or low for 5-6 hours.
- Using two forks, shred the chicken right in the slow cooker. Sprinkle in the parmesan cheese and parsley if using. Toss/stir so it's all nicely coated with the sauce. Serve over rice, mashed potatoes, noodles, or in buns.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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