I’m fairly certain that everybody and their mother has a recipe for Crockpot Italian Chicken and for the longest time I used that recipe just as everybody else. The recipe was simple: chicken breasts, cream of chicken soup, Italian dressing mix and a block of cream cheese. Can it get any better than that?
Actually, it can!
It all began with a little mishap at the grocery store when, instead of buying two cans of cream of chicken soup, I actually bought one can of cream of chicken and one can of cheddar cheese soup. I didn’t realize my mistake until I got ready to throw it all into the crockpot. Whoops!
To be fair, they are right next to each other. But clearly, it was fate.
I went ahead and made it anyways with the cheddar cheese soup and discovered that this version was sooooooooo much better! I will never go back to my old ways.
This is kind of a cheat meal because its so simple, yet so delicious. I love those types of meals.
Creamy Cheesy Crockpot Italian Chicken
- 1 1/2- 2 pounds boneless skinless chicken breasts
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cheddar cheese soup
- 1 (0.60 ounce) packet Zesty Italian Dressing Mix
- 1 (8 ounce) package cream cheese
- 1/2-1 cup milk, optional
- 6 servings of pasta or rice, for serving
Directions: In a slow cooker mix together the cream of chicken soup with the cheddar cheese soup until they are completely blended. Nestle the chicken in the soup mixture and sprinkle the entire packet of dressing mix over the top. Set the block of cream cheese on top, cover, and cook the chicken on low for 6-8 hours or until the meat is completely cooked through and tender. When ready, remove the chicken from the crockpot and cut it into bite sized pieces. Use a whisk to blend the sauce together until the melted cream cheese is completely incorporated. Pour in 1/2-1 cup milk to thin the sauce if you would like. The chicken thickens the sauce quite a bit. Add the meat back into the sauce and keep warm until the pasta or rice is ready.
A teeny tiny cast of characters for this meal. Gotta love it!
Throw both cans of soup into your slow cooker…
Stir them together until completely combined, the swirls of color are pretty but not what we are going for.
Plop your chicken into the soup mix. These chicken breasts were gigantic! Use between 1 1/2-2 pounds of chicken breasts total.
Sprinkle the dressing mix all over the chicken. This smells yummy!
Now, just to be brash, throw the whole block of cream cheese on top. Plop the lid on and cook this interesting mixture for 6-8 hours on low or until the chicken is cooked through and super tender.
Once your chicken is cooked pull it out and cut it into bite sized pieces. The chicken will probably be fall apart tender at this point. No judging if you sneak a bite, or two, just to make sure the chicken is perfect.
At this point the sauce looks a little wonky, just use a whisk to get it all nice and smooth.
Come to mama…
If you think the sauce is a bit too thick pour in enough milk to thin it out. This time ’round I used about a 1/2 cup.
Stir the chicken back in and keep it warm until your pasta (or rice) is ready.
Today, I used tri-color spiral macaroni because it was pretty and it was in my cupboard. Don’t mind my gigantic wrist, cruel trick of the lens!
Once your pasta is ready to go serve it with your sauce and dig in! It’s not the most beautiful sauce to look at so I like to sprinkle a bit of paprika on top for a little flourish.
This meal is so darn delicious that you won’t want to stop eating it!
Trust me, pace yourself or your will find you have eaten half the pot before you take a breath. This stuff is addictive!