Italian Crockpot Chicken

My soccer coach from high school had Zachary and I over for dinner when we were in town visiting last year and she whipped up this Italian Crockpot Chicken for us. We ranted and raved about how good it was and that we needed the recipe for it ASAP. She humbly told us it was no big deal and that it was the easiest dinner ever. While she was right – it is very easy – it’s amazing to me how much flavor is packed into it! 

I’m pretty sure we ate this every day for a week at one point. I have to be completely honest and tell ya that I got a tiny bit sick of it because we were having it so much. We had it for dinner this last week though, and I fell in love with it all over again – love it!

Ingredients:

  • 4 chicken breasts
  • 1 Italian dressing seasoning packet 
  • 1/2 cup water
  • 1 (8 oz) block of cream cheese
  • 1 can cream of chicken soup
  • 2/3 cup water
  • Enough rice to feed whoever is eating.
Directions:
  1. Place chicken in a crockpot and season evenly with Italian dressing.
  2. Add the water and let cook on low for at least four hours.
  3. When chicken is cooked all the way through, shred with a fork or in a mixer – just something to get it shredded.
  4. Place back in crockpot and add cream cheese, chicken soup, and water.
  5. Mix thoroughly and let sit for another 30 minutes.
  6. Serve over rice.
This saves as really good leftovers too! I can’t even count the number of times Zachary has taken it to work the next day. It makes things so convenient!
-Sarah

Linking up here.

Comments

    • John McMaster says

      i use 2/3 cup dry white wine to cook the chicken then 1/2 cup water to help mix the cream cheese with chive and the soup cream of chicken with mushroom .and I serve with capers

  1. says

    I found this recipe on a list of freezer meals. How would you prepare it as such? Would you just thrown everything into a ziploc bag raw and freeze? Then defrost and throw into crockpot all together and cook?

  2. says

    I created this with a few modifications, and it was a big hit! I love comfort food, but I love it even more when it’s nutritious :) I subbed out the cream of chicken soup for a low sodium cream of mushroom soup. A half an hr before serving, I added 2 cups of spinach, 2 cups of kale, 1 cup of sundried tomatoes, 2 cups of sliced green peppers and 1 cup of sliced onions. I served it on homemade pasta, with a side salad. I look forward to making it again – thanks for sharing the recipe!

  3. says

    I love comfort food, and love it even more when it’s nutritious! I made this recipe, with a few modifications and it was a big hit :) I subbed cream of chicken soup for a low sodium cream of mushroom soup. 45 minutes before eating, I threw in 2 c. kale (rough chop), 1 c. spinach, 2 green peppers (sliced), one yellow onion (frenched) and 1 c. dehydrated tomatoes (rough chop). I also cracked fresh pepper and had Sambal available for those who prefer a bit of heat. I’ll definitely be making this again! Thanks for sharing the recipe!

  4. says

    I love comfort food, and love it even more when it’s nutritious! I made this recipe, with a few modifications and it was a big hit :) I subbed cream of chicken soup for a low sodium cream of mushroom soup. 45 minutes before eating, I threw in 2 c. kale (rough chop), 1 c. spinach, 2 green peppers (sliced), one yellow onion (frenched) and 1 c. dehydrated tomatoes (rough chop). I also cracked fresh pepper and had Sambal available for those who prefer a bit of heat. I’ll definitely be making this again! Thanks for sharing the recipe!

  5. says

    I made this tonight and it was a definite winner! Everyone liked it. I will definitely be making it again. I’ll probably put it over pasta next time and serve it with some Italian bread to dip in all that wonderful sauce.

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