Crockpot Italian Chicken is my favorite easy dinner recipe that calls for just 5 ingredients! Tender bites of shredded chicken are made creamy and flavorful with Italian dressing seasoning, cream of chicken soup, chicken broth, and cream cheese. This easy Italian chicken recipe is one of my family’s favorite weeknight dinners!
Instructions
- Place the chicken into the Crockpot and sprinkle the Italian seasoning over the chicken breasts.6 boneless skinless chicken breasts,1.4 ounces Italian dressing seasoning
- Add the cream of chicken soup, the cream cheese cubes, and the chicken broth.10.5 ounces cream of chicken soup,8 ounces cream cheese,½ cup chicken broth
- Cook on LOW for 5-6 hours; or on HIGH for 3-4 hours.
- Remove the chicken breasts from the Crockpot and shred using forks.
- Return the shredded chicken to the pot and stir everything together one last time.
- Serve over rice or cooked noodles.
Notes
- This recipe works best with boneless chicken breasts.
- Shredding Italian chicken directly in the Crockpot is super easy, but you can also shred it on a plate for more even shredding.
- While the Italian seasonings provide a ton of flavor, I understand that some people need even more of a kick! Try adding minced garlic and a sprinkle of dry oregano to your mixture. I love adding fresh parsley on top, too.
- Serve this slow cooker Italian chicken over rice or pasta!
Storage: Store Crockpot Italian chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
One Simple Tip!
Cut a block of cream cheese into cubes before adding it to the slow cooker. This will help it melt more evenly. It will be easiest to cube if you let it sit at room temperature for a while.
How to Store and Reheat
Store creamy Italian chicken in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. For best results, reheat on the stovetop over medium heat with a bit of added broth or liquid. Stir regularly until warmed through.
