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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 385.4
  • Total Fat: 12.5 g
  • Cholesterol: 121.5 mg
  • Sodium: 720.2 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 41.0 g

View full nutritional breakdown of Slow Cooker Creamy Italian Chicken calories by ingredient
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Slow Cooker Creamy Italian Chicken

Submitted by: ORANGECOWCAT
Slow Cooker Creamy Italian Chicken

Introduction

Six ingredients, 5 minutes of hands-on cooking, and dinner is served! Six ingredients, 5 minutes of hands-on cooking, and dinner is served!
Number of Servings: 6

Ingredients

    2 pounds boneless, skinless chicken breasts
    1 packet Italian dressing mix
    1/2 cup water
    1 (8-ounce) package reduced-fat cream cheese
    1 can 98% fat free cream of chicken soup
    3 cups cooked long grain rice (white or brown)

Tips

Just to clarify for the questions below:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.

Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!

Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.


Directions

*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.






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Member Ratings For This Recipe


  • Incredible!
    151 of 151 people found this review helpful
    This was awesome! I used about 1 1/2 chicken breasts and cooked them on high for only 3 hours. Also, I only used half of the cream cheese and added some frozen broccoli florets for color, then served it over whole wheat no yolk egg noodles. This meal will be in heavy rotation @ my house! - 1/28/09

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  • Incredible!
    75 of 81 people found this review helpful
    This was fantastic! I added mushrooms, red peppers, frozen veggies, onions and garlic. I used a bottled dressing instead. I had a large amount of chicken thighs so I doubled the recipe and we had it for a number of days. We had it over rice one night, mashed potatoes another, and pasta on another. - 1/27/09

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  • Incredible!
    51 of 52 people found this review helpful
    This was seriously delicious!!! I added coarsely chopped crimini mushrooms and 1 medium coarsely chopped onion. I used the Zesty Italian version of the dressing mix -- wasn't too spicy at all and, in fact, probably needed that bit of kick. Served over steamed broccoli for a lower carb dinner. - 6/16/09

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  • Incredible!
    34 of 42 people found this review helpful
    I added more water. I doubled the chicken, I used cream of mushroom - the 98% fat free kind, I used neufchatel cheese and 2 oz less, half a cup of fat free sour cream, half a bag mixed veggies, pepper, zesty italian dressing, soy sauce, onions, garic. We had it on brown rice OH YUM! - 10/22/09

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  • Incredible!
    30 of 31 people found this review helpful
    Oh my goodness! I had this for dinner tonight and couldn't wait to leave feedback. This was an incredible dish. My whole family loved it. I made a couple revisions, I needed to use up some ff sour cream so only used 1/2 of the cream of chick soup & added cut asparagus. YUMMY!
    Thank you! - 6/20/09

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  • Good
    25 of 30 people found this review helpful
    After 7 hrs, the liquid was completely gone and the chicken was dry. But I followed through with the recipe and the taste was good, if thicker than expected. I'll make this again with more starting liquid in the cooker. - 1/22/09

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  • Very Good
    18 of 18 people found this review helpful
    I made this and really liked it. I did use the lowfat cream cheese and lowfat soup... very rich and creamy. I added mushrooms and garlic and served it with brown rice. Very tasty and easy.
    When I make it again, I will probably add more vegetables, add cayenne for a kick and cooking sherry. - 3/28/09

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  • Incredible!
    17 of 17 people found this review helpful
    this recipe was totally awesome.. since i like my chicken done to the almost shredded chicken i cooked mine in the slow cooker for over 8 hours. I will definately make this once a month for sure.. such an easy no fuss meal.. and to taste so good.. awesome !! - 6/14/09

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  • Incredible!
    16 of 16 people found this review helpful
    This was absolutely delicious, next time I am going to make and freeze the meat, and take out to use over noodles and to wrap in tortillas for a quick meal. - 2/14/09

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  • Incredible!
    14 of 15 people found this review helpful
    Thanks 'Orangecowcat' for such a fantastic recipe. I did make mine with a ver inexpensive sirloin pork roast and celery and onions. Then served over brown rice with a 1/4 cup of black beans per serving. I plan on making this a family favorite. - 4/19/09

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  • Very Good
    12 of 12 people found this review helpful
    I cooked this tonight and loved it. My family is very picky and everyone liked it. I looked at the other comments and did add a little extra water and my chicken turned out very tender. Will make it again. - 4/9/09

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  • Incredible!
    11 of 12 people found this review helpful
    My husband and I loved this recipe. the only changes I made is that i used italian dressing from the bottle, no fat. I also used a little extra water so the chicken wouldnt be dry, I pureed a half cup califlower and mixed it into the soup and cream cheese to add a little vegetable will make again - 10/17/09

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  • Incredible!
    9 of 10 people found this review helpful
    I made the sauce on the stove and baked the chicken, and put the sauce over the chicken. I used Mrs. Dash chicken seasoning that gave it good flavor. With a side of steamed veggies and brown rice! Great. Really flavorful. - 1/4/10

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  • Very Good
    7 of 8 people found this review helpful
    I added the soup with the water and dressing mix and cooked on low for 5 hours and was done. I thought the flavor was a little bland, so I added 2 Tablespoons of cooking Sherry and 1 Tablespoon of Parmesan Cheese along with the cream cheese. Served it over whole wheat egg noodles. Was very tasty. - 8/12/09

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  • Good
    7 of 7 people found this review helpful
    Cooking the chicken for 4 hours on high is way too long. 4 on low would be fine. The flavor of the chicken is great even before adding the creamy part. I preferred it without the rice and will try the egg noodle idea next time. Easy, no fuss meal! - 3/31/09

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  • Very Good
    5 of 6 people found this review helpful
    I used light Italian dressing tonight in place of the seasoning packet and it was not as salty so a plus there! Also used light cream cheese. Very good! - 9/28/10

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  • Very Good
    5 of 6 people found this review helpful
    Yummy! My husband went back for more and more. I'm not a fan of the flavoring of condensed soup so next time I'll try substituting something else instead. Also the chicken tastes great even before you add the cream cheese and soup, so if you wanted you could serve that way. - 2/18/09

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  • 4 of 4 people found this review helpful
    This tasty... I stirred in steamed broccoli, and cooked carrots and topped on Uncle Ben's Vegetable Long Grain Rice- we needed to add texture to the creamy mixed. Yummy! - 11/21/10

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  • Incredible!
    4 of 5 people found this review helpful
    OMG! This was so easy and super delicious! I did take a reader advise and added extra water at the beginning b/c it was going to stay warm in the crockpot for a few hour b/f getting home from work. Excellent, kid-friendly meal! - 3/16/10

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  • Incredible!
    4 of 4 people found this review helpful
    This was wonderful and easy. I added some frozen mixed vegies 1 hour before shredding the chicken. The whole family loved it. Next time I will eliminate some of the cream cheese to save on fat, but it was great as is. - 3/25/09

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  • Very Good
    4 of 5 people found this review helpful
    I finally made this last night. My boyfriend loved it and I had 4 kids with me that ate it all up. I might use less cream cheese next time, but it was perfect over no yolk noodles with a salad. - 3/16/09

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  • Very Good
    3 of 3 people found this review helpful
    Tasty. Like several others, I added a broccoli, red and green peppers, mushrooms and onion. I also used only half of the soup and added pureed cauliflower to the sauce. A good dish for a cold rainy evening. - 11/24/10

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  • Incredible!
    3 of 3 people found this review helpful
    I actually accidentally used good season's garlic and herb instead of the Italian! I also added mushrooms and it was sooooooooooooooooooooo good. Everyone loved this! Spark is turning me into a good cook LOL = P - 11/20/10

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  • Incredible!
    3 of 3 people found this review helpful
    love this recipe. Didn't have Italian dressing on hand so used racnh - which I did have. Next time will try Italian. - 11/1/10

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  • O.K.
    3 of 8 people found this review helpful
    This was good, but not sensational. Maybe after all the positive comments, I expected something better. It was just ok; I don't think I'll make it again. - 2/17/09

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