Creamy Italian Chicken--Crock Pot Recipe

photo by flower7


- Ready In:
- 4hrs 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 (1 ounce) envelope dried Italian salad dressing mix
- 1⁄4 cup water
- 8 ounces cream cheese
- 3⁄4 lb cremini mushroom, halved
- parmesan cheese
directions
- Place chicken breasts and mushrooms in crock pot.
- Mix together the Italian Salad Dressing mix and water.
- Pour over chicken and cover crock pot.
- Cook on low for 3 hours.
- Meanwhile set out cream cheese-I like to cube it while it's cold.
- When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
- Whisk the cream cheese with the liquid in crock pot.
- When well incorporated, return chicken and mushrooms to crock pot and cover.
- Cook for 1 1/2 hours on low.
- Plate and shred fresh Parmesan to taste.
- Serve.
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Reviews
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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.
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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.
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I thought this was OK; hubby didn't like it at all. The taste was good & the chicken was tender, but the recipe seemed to be missing something - not sure what. I put in some parsley & dried red pepper flakes for added flavor. I think the biggest turn-off (for both of us) was the overall color of the dish, which was a very unappetizing tan. Sorry I can't give this more stars; I probably would not make it again. -M
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Delicious! The only adaption I made was using 1 lb. of fresh button mushrooms instead of cremini mushrooms. I served it over pasta, and my family used rolls to mop up EVERY DROP of this yummy sauce! We will certainly make this again, but I may add more mushrooms, as we really love them. Thanks for sharing!
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Tweaks
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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.
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Delicious! The only adaption I made was using 1 lb. of fresh button mushrooms instead of cremini mushrooms. I served it over pasta, and my family used rolls to mop up EVERY DROP of this yummy sauce! We will certainly make this again, but I may add more mushrooms, as we really love them. Thanks for sharing!
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This was so good - super rich and the sauce super creamy! I made a couple of changes, only because these were the things I had in the cupboard: I used dried Herb dip mix instead of the italian seasoning, with a splash of worcestershire; low fat cream cheese; button mushrooms. I think this recipe would be versatile using any dressing mix. I also used 6 chicken thighs. Altogether, I cooked on high for 1 1/2 hours and low for another 3. The chicken was very tender. I will definitely make this again.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois