Slow Cooker Creamy Italian Chicken
(1272)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts1 packet Italian dressing mix1/2 cup water 1 (8-ounce) package reduced-fat cream cheese1 can 98% fat free cream of chicken soup3 cups cooked long grain rice (white or brown)
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.
Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • ALLYK327
     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
  • TRACEYHUNT
     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
  • PARADISEFOUND17
     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
  • FOCUS_SUCCEED
     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
  • DOMINIQUECAPRI2
     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
  • MOB8/2009
     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
  • CD2702433
     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
  • LADEANAD1
     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
  • 2MOM30
     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
  • JJONES74964
     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
  • TINA122321
     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
  • BLONDIEKITTIE
     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
  • MZDREAMER7
     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
  • CATHYLOU54
     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
  • MELJOEMOM
     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
  • RRYGNN
     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
  • LITTLEREDMIATA
     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
  • DAYSDELIGHT
     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
  • AMYRENEE1967
     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
  • PINK_NEVAEH22
     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
  • 2BAYUMMYMOMMY
     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
  • SBELL822
     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
  • MAZZY0774
     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
  • CD3625825
     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
  • TORTUETOO
     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



© 2025 SparkPeople, Inc. - Terms - Privacy