Slow Cooker Creamy Italian Chicken

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Slow Cooker Creamy Italian Chicken

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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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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!
    166 of 166 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!
    88 of 94 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!
    58 of 59 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!
    41 of 51 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!
    32 of 33 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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