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Easy Crockpot Chicken Recipe with Creamy Italian Sauce

Easy Crockpot Chicken Recipe

Tender chicken breasts cook slowly in a creamy Italian-seasoned sauce made with condensed soup and cream cheese. Serve the sliced or shredded chicken over noodles, rice, mashed potatoes, or pasta.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breasts, 6-8 ounces each Boneless, skinless chicken breasts
  • 1 10.5-ounce can Condensed cream of chicken soup
  • 1 packet, about 0.7-1 ounce Dry Italian salad-dressing seasoning mix
  • 8 ounces Cream cheese, softened and cubed
  • 1/2 cup Chicken broth or water
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Kosher salt, optional

Method
 

Step-by-Step
  1. Lightly grease the slow-cooker insert. Arrange the thawed chicken breasts in a single layer.
  2. Whisk the condensed cream of chicken soup, chicken broth or water, Italian seasoning mix, garlic powder, and black pepper in a bowl. Pour the mixture evenly over the chicken.
  3. Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours. Check the thickest chicken breast with an instant-read thermometer; it is ready at 165°F (74°C).
  4. Add the softened cream cheese cubes during the final 30–60 minutes of cooking. Cover again and allow the cream cheese to soften into the hot sauce.
  5. Stir the sauce until smooth, then shred or slice the chicken. Return the chicken to the sauce and serve.

Notes

Use thawed chicken breasts for predictable cooking and safer temperature control. Choose chicken breasts of similar size, or pound very thick pieces to an even thickness. If the sauce is too thick, stir in additional chicken broth after cooking.