This Crockpot Italian Chicken is a family favorite—simple to prepare and full of creamy, comforting flavor. Everything is added to the slow cooker for an easy dinner that yields tender chicken tossed in a creamy Italian dressing sauce. Serve it over pasta, rice, or noodles for a quick weeknight meal.
CROCK POT ITALIAN CHICKEN
(Originally posted 2009)
This Crockpot Italian Chicken may be familiar to many, but if you haven’t tried it yet, add it to your recipe rotation. It’s one of my most-requested family meals after baked ziti—made with a few pantry-staple ingredients and big on flavor.
Picky eaters tend to love this dish, and kids get a kick out of the bowtie pasta—my children call it “Batman Pasta.”
I often serve it over white rice, though pasta or egg noodles work just as well. It’s a perfect, low-effort crockpot recipe for busy days or a relaxed Sunday—just set it and forget it while you go about your day.
HOW TO MAKE CROCKPOT ITALIAN CHICKEN
You can use whole boneless, skinless chicken breasts, thighs, or tenderloins—whichever you prefer or have on hand.
Once the chicken is cooked, shred it with two forks or use a mixer to make the process easier and faster.
If the cream cheese sauce is thicker than you like, thin it with a little chicken broth or milk until you reach the desired consistency. For an even thinner sauce, add a second can of cream of chicken soup.
INSTANT POT INSTRUCTIONS
- Place the chicken in an Instant Pot and pour the cream of chicken soup over the top. Sprinkle the dry Italian dressing mix on the chicken, add the block of cream cheese, and pour in the chicken broth. Ensure the lid is locked and the vent is in the sealing position.
- Cook on the Manual, Poultry, or Meat setting for 15 minutes. Allow the Instant Pot to naturally release or use a quick release once the cooking time is complete. Remove the chicken and shred it with two forks or a mixer. Stir the sauce until the cream cheese is fully incorporated, then add the shredded chicken back in. If the sauce is too thick, thin with additional chicken broth or milk. Serve over pasta or rice and top with grated Parmesan if desired.
STOVE TOP INSTRUCTIONS
Don’t have a slow cooker? You can make this on the stove.
- Heat a little olive oil in a pot and cook the chicken until no longer pink. Remove the chicken and shred with two forks or a mixer.
- In the same pot, add the cream of chicken soup, Italian dressing mix, and cream cheese. Cook over medium heat, stirring until smooth and creamy. Add chicken broth or milk to reach your preferred sauce consistency.
- Stir in the shredded chicken and serve over pasta, rice, or egg noodles.
OTHER SLOW COOKER RECIPES:
- Slow Cooker Chicken Caesar Sandwiches
- Slow Cooker Cashew Chicken
- Easy Crockpot Fiesta Chicken
- Cheesy Bean Chicken Salsa
- Slow Cooker Chicken Parmesan
- Crockpot Butter Chicken
Crockpot Italian Chicken
Christy Denney
This Slow Cooker Creamy Italian Chicken is an easy, flavorful meal. Everything goes in the slow cooker for a creamy, tender result—perfect over pasta or rice.
Prep Time: 5 mins
Cook Time: 4 hrs
Total Time: 4 hrs 5 mins
Servings: 6 servings
Ingredients
- 4 boneless skinless chicken breasts or thighs (about 1.5 to 2 lbs)
- 1–2 10.5 ounce cans cream of chicken soup (use two for a thinner sauce)
- 1 packet dry Zesty Italian dressing mix (regular works, zesty adds more flavor)
- 1 8-ounce package cream cheese
- 1/2 cup chicken broth (add more to thin sauce as needed)
Instructions
- Place the chicken in the crockpot and pour the cream of chicken soup over the top. Sprinkle the dry Italian dressing mix over the chicken, add the cream cheese, and pour in the chicken broth.
- Cook on low for at least 4–6 hours. When the chicken is fully cooked, remove and shred with two forks or a mixer. Stir the sauce in the crockpot until the cream cheese is fully combined, then add the shredded chicken back in. Thin the sauce with extra chicken broth or milk if needed. Serve over pasta or rice.
Notes
STOVE TOP INSTRUCTIONS
Don’t have a slow cooker? Follow the stove top method described above: brown and shred the chicken, heat the soup, dressing mix, and cream cheese until smooth, thin with broth or milk, then stir in the chicken and serve.
INSTANT POT INSTRUCTIONS
Place chicken, cream of chicken soup, Italian dressing mix, cream cheese, and chicken broth in the Instant Pot. Cook on Manual/Poultry/Meat for 15 minutes, then release pressure. Shred chicken, combine with the sauce, and thin if necessary.
Serving: 1, Calories: 240 kcal, Carbohydrates: 4 g, Protein: 31 g, Fat: 10 g
Cuisine: Italian
Course: Main Course
Author: Christy Denney
