Crock Pot Creamy Italian Chicken

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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Koffeefreak photo by Koffeefreak
photo by Bev I Am photo by Bev I Am
Ready In:
4hrs 5mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Place the chicken breast halves in the crock pot.
  • Combine the Italian dressing mix and water until smooth; pour over top of chicken.
  • Cover and cook on low for 3 hours.
  • Combine the cream cheese and soup until smooth and blended.
  • Stir in mushroom pieces.
  • Pour soup mixture over chicken.
  • Cook 1 hour more or until chicken is cooked through.
  • Serve over hot cooked rice or pasta.

Questions & Replies

  1. Can I use frozen chicken
     
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Reviews

  1. Very good! Next time I will follow the recipe and use LOW SODIUM cream of chicken soup; it was a bit on the salty side, but that was my fault. This is a keeper.
     
  2. This is another "UMMMMM" dish. That is Dahling's comment on any dish he really is enjoying! The changes that I made were to increase the water to 1/2 cup, heated the cream cheese and soup in the microwave and blended, removed the chicken to a plate, whisked the soup/cheese mixture into the drippings, then replaced the chicken making sure it was covered. Served it with rice, lettuce salad with a very tangy dressing and hot rolls. Whoa Baby!! The sauce is wonderful! If you use more than 4 breasts, be sure and double all the other ingredients.Thanks, bunches!
     
  3. This was really good. We had to make enough to feed 8 people so we used two crock pots to cook this in. It turned out well. We used white rice with it. The chicken was very moist and tender!
     
  4. Best tasting crock pot recipe I have tried here! I used the Garlic and Herb envelope instead of Italian. I also used a portabella mushroom sliced instead of the canned. The chicken was so moist and the spices from the dressing were perfect with the mushrooms. It is now in my 5 top recipes. Thanks so much.....
     
  5. I have to give this recipe 5 stars even though I did end up changing it. I always read through the reviews to see what little things people have done to "enhance" a recipe. Then, depending on my family's taste, I adjust the recipe to "fit" us. That being said, the basic recipe for this meal looked awesome. Unfortunately, I did not have all the ingredients on hand, so I improvised and what I came up with was out of this world! Here's the changes I made if anyone wants to give it a whirl. I didn't have any Italian Seasoning dressing mix, so I made my own..first YUM. I increased and substituted the water with white wine. Since I had to start with frozen chicken breast, I cooked that on low all day. I then discovered I didn't have any cream cheese on hand, so I substituted sour cream. Mixed that with Crm of Chicken soup. Was a little too thick, so added some chicken stock to thin it out. Added a small can of mushrooms (with the juice) and tossed in a few more tsps of the dressing mix and some grated Parm cheese...another YUM accomplished. Poured that over the chicken and cranked the slow cooker to high for another 1 1/2. The last 30 mins I tossed in a bag of frozen peas. Served this over buttered noodles. My family LOVED the creation! Nothing left for the next day! As I said, everyone should adjust recipes to their taste, but if you want to try something different, give this a whirl! HAPPY EATING =)
     
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Tweaks

  1. We loved this. Tasted great. Made a few changes, sauted fresh mushrooms and onions. Used 1/2 cup chicken broth instead of water. Served over rainbow pasta and used fresh ground pepper on top.
     
  2. Very tasty. I too, neglected to use the Low Sodium Cream of Chicken, and it resulted in a saltier taste than I would have preferred. However, I followed the rest of the recipe exactly with the exception of substituting sweet onion for the mushroom. While I would have liked the mushrooms, the onions did not detract at all.
     
  3. Fantastic! I took chicken tenders and cut them on the diagonal in about 2" sized pieces and cooked for 2 hours. I substituted 1/2 cup white wine for the water. I then removed the chicken chunks and whisked in the cream cheese in the hot liquid. Then I added the soup, but no mushrooms because my kids don't like them. Everyone gave this 2 thumbs up. There wasn't even a tablespoon leftover.
     
  4. I have to give this recipe 5 stars even though I did end up changing it. I always read through the reviews to see what little things people have done to "enhance" a recipe. Then, depending on my family's taste, I adjust the recipe to "fit" us. That being said, the basic recipe for this meal looked awesome. Unfortunately, I did not have all the ingredients on hand, so I improvised and what I came up with was out of this world! Here's the changes I made if anyone wants to give it a whirl. I didn't have any Italian Seasoning dressing mix, so I made my own..first YUM. I increased and substituted the water with white wine. Since I had to start with frozen chicken breast, I cooked that on low all day. I then discovered I didn't have any cream cheese on hand, so I substituted sour cream. Mixed that with Crm of Chicken soup. Was a little too thick, so added some chicken stock to thin it out. Added a small can of mushrooms (with the juice) and tossed in a few more tsps of the dressing mix and some grated Parm cheese...another YUM accomplished. Poured that over the chicken and cranked the slow cooker to high for another 1 1/2. The last 30 mins I tossed in a bag of frozen peas. Served this over buttered noodles. My family LOVED the creation! Nothing left for the next day! As I said, everyone should adjust recipes to their taste, but if you want to try something different, give this a whirl! HAPPY EATING =)
     
  5. This turned out great. I substituted carrots for the mushrooms as we are not mushroom lovers. I also added the cream cheese earlier on too so it mixed up well by the time things were done. Family liked it and I will be making it again. I served it over Cheesy Orzo Recipe #61962
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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