Slow Cooker Creamy Italian Chicken
Need an easy “throw and go” recipe to keep you from ordering take out in between holiday celebrations? This meal is perfect! Since my space is limited, I like to keep whole food versions of convenience items (mixes, cream soups, chicken broth, etc.) in the freezer for quick meals like this one. But if you have more space, you can mix up all of the ingredients on your big cooking day, thaw, and throw it in the slow cooker. Don’t forget to check out our add on recipes. You may want to make extra to have on hand for your holiday celebrations. Especially cream soups! What is a holiday without cream soups?
{Note: If you can’t find a good deal on boneless skinless breasts, you can substitute other cuts. I used split breasts with the skin on, and it was very easy to shred it off the bone before serving. Thighs are my favorite and would also work well.}
Slow Cooker Creamy Italian Chicken
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 4 boneless skinless chicken breast
- 0.5 cups (one batch) Italian Dressing Mix
- 8 ounces cream cheese, softened
- 3 cups Cream of Chicken Soup
- Cooked pasta
I think this is going to be my go to meal over the coming busy weeks. Delicious, comforting, and simple.
Directions:
Place chicken in slow cooker. In a large bowl, combine Italian dressing mix, cream cheese, and cream of chicken soup. Pour over chicken in the slow cooker. Cook on low 4-5 hours or until chicken is cooked through. Serve over cooked pasta.
Freezing Directions:
Combine ingredients as directed above. Place chicken breast and cream cheese mixture over chicken in freezer bags and store until serving day. To serve: Thaw completely and cook and serve as directed above.
Servings: 4
**conversion chart image provided by Erik Spiekermann
Could I sub plain yogurt for the cream cheese? Or would I lose some “creaminess”?
It might have a slightly different flavor and texture, but I think you could definitely do that. The cream of chicken soup gives some of the creaminess too. Let us know how it tastes!
try using greek yogurt – it’s denser.
I have a 26oz can of cream of chicken do i use that or do i have to add water? Thanks
You should not have to add water, but you can always thin the sauce with water or milk later if you desire.
Is 3 cups of soup equal to 3 “cans” of soup, as your posts for making homemade cream soups encourages us to bag one “can” worth per bag when freezing? Just want to know how many bags to defrost!
One can is about 1.5 cups. So you will need two bags.
Does the chicken have to be thawed or can you put it in frozen?
The meat should be thawed to insure that it cooks properly. See here for food safety information.