Creamy Italian Chicken--Crock Pot Recipe

Total Time
4hrs 40mins
Prep 10 mins
Cook 4 hrs 30 mins

Easy to make, Wonderful to eat!


  1. Place chicken breasts and mushrooms in crock pot.
  2. Mix together the Italian Salad Dressing mix and water.
  3. Pour over chicken and cover crock pot.
  4. Cook on low for 3 hours.
  5. Meanwhile set out cream cheese-I like to cube it while it's cold.
  6. When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
  7. Whisk the cream cheese with the liquid in crock pot.
  8. When well incorporated, return chicken and mushrooms to crock pot and cover.
  9. Cook for 1 1/2 hours on low.
  10. Plate and shred fresh Parmesan to taste.
  11. Serve.
Most Helpful

This is excellent! The sauce is especially outstanding. I made slight changes, one due to what was available at the local store. I couldn't find a 1 oz pkg dressing mix so used two 0.6 oz pkgs (Zesty variety). Instead of water I used a dry Riesling and added a couple extra Tbsp since I had a little more dressing mix. I used low fat cream cheese and threw in about 90g sun dried tomatoes with the mushrooms. Just realized I forgot the parmesan but I didn't especially miss it. Thanks for the recipe! This will be made again for sure.

flower7 September 30, 2012

I thought that it is really good. I thought that it was missing something though but I am not sure what it is.

tmhaendel May 29, 2012

This is a really great sauce and simple to make. I made a few changes after reading some of the reviews, I added a chicken boullion cube to the water and added sun dried tomatoes. I used my stick blender when I added the cream cheese, I had a little heavy cream in the frig. so I added that too. It was creamy and smooth and the flavor was MMM! Served over bowtie pasta.

Aunt Lynnie March 24, 2010