The sauce is thick but you can definitely thin it out with a little milk to your desired consistency.

Congrats on your new baby! I found your blog through a friend’s blog and really enjoy it! Thanks for all the great recipes!

http://www.heatherskitchenconcoctions.com/

Question…in the ingredients you list cream of mushroom but in the directions you say cream of chicken. Most recipes I see use cream of chicken, but I’m sure both are good. Which do you use?

great recipies. another you may want to try is use cream of mushroom instead and also add potatoes, whole red pot or cubed. soooooooo good

I’ve used cream of mushroom, cream of chicken and cream of celery. (I like the added flavor of the celery) I usually mix one can of cream of celery with cream of Chicken. (My b/f won’t eat cream of mushroom..LOL)

I use cream of chicken. Sorry I fixed the recipe so it says that.

I used cream of mushroom, added diced onion and extra chicken. Served it over steamed broccoli – yum! And soooo easy. Love your site

I just found you blog through a friend’s blog and I am excited to follow you now. I think that I will try this recipe out next week. Excited to try it!

I just found you blog through a friend’s blog and I am excited to follow you now. I think that I will try this recipe out next week. Excited to try it!

Thanks for a wonderful blog! :O) I’ve made this twice now. Once with regular Italian dressing mix and the second with zesty. Both were very good, but I prefer the zesty! Thanks for a keeper!

I guess I am one of the few who don’t have this recipe… but now that I do, I am so excited to try it! Thanks for sharing, new follower!

Found your blog because of this picture via Pinterest. I have thas in the crockpot right now. I can’t wait to try it with my family. I am hoping it can pass the picky 6 year old test.

Found your blog by this recipe on Pinterest! Do you use frozen chicken breasts?

@Brittany,

I like to use thawed chicken breasts because I feel like the texture is always better when they cook from thawed but I’m not going to lie, I’ve thrown them in there frozen too. You may have to cook it longer if they are frozen.

How many ounces of cream of chicken?

I just tried this tonight and my hubby and I enjoyed it lots! Thanks for sharing. It definitely hit the spot as the temperature is cooling this fall! Have a nice weekend.

Have you tried this using fat free cream cheese and low fat/low sodium cream of chicken? I may try it regardless but would love to know if you’ve had success with a healthy version of this recipe!!

@Valerie,

You can definitely use low fat versions of the ingredients and I think it tastes fine.

Saw this on Pinterest and I pinned it! Trying it tonight and I shared it on my FB page Looks delish!

Michelle

LovingEverySecond.blogspot.com

PS – I’m a new follower!

Thanks to Pintrest, I am a new follower. I can’t wait to try this recipe.

Thank you so much for this amazing recipe! I added a few things to spice up the flavor, there are so many possibilities using your’s as the base! Absolutely delicious, a new believer in the power of simplicity.

http://www.befreckled.blogspot.com

Found you via Pinterest and just made this recipe! Big hit in my family. http://www.fabulouslydomesticbyambrosia.com/2011/09/pinterest-project-day-27-crockpot.html

Found you on my new addiction…PINTEREST! I can’t wait to try this recipe! But, I have to know…where did you get those darling plates? I’ve been looking for a new set and waiting for the “right one” to jump out at me! Those are it!

@Amy,

I’m pretty sure I got this plate at Target forever ago. If not Homegoods since I love getting plates there.

Christy

Made this tonight! AMAZING!!! I’ll make sure I keep this recipe handy!! So many times I make something and then forget about it! This is a keeper! Thanks!!

I’m one of those who has never had this receip, but it totally sounds like one I’m going to like…it’s got cream cheese in it…that makes everything better!! Can’t wait to try!!

Adding this to my list of meals for next week – thanks!

Thank you for this recipe! I too did not have this one yet. I’m making it tomorrow! I love your blog.

How long do you usually cook this for?

I don’t have this recipe so thanks for posting it. I’ve been dying to try it for weeks but just today have remembered to thaw some chicken & actually have time to try it. Thanks.

Ok, so I lied. I can’t seem to find my Italian dressing that was on the counter a couple of days ago, so I’m trying it with ranch dressing instead. Should still be good, I would think. I mean, hard to go wron with cream cheese & ranch dressing. Lol.

I’m a little late to this recipe, but I was wondering if you liked your ranch substitute. I accidentally sprinkled a packet of ranch on the chicken instead of the Italian that I thought I grabbed–oops! I’m now trying to decide whether to go with it, or start over before I add in the soup and cream cheese. Thanks!

@Lisa,

Throw this in the crockpot for about 4 hours.

@Kris_tea,

Never tried it with ranch but let me know how this turns out.

Hi! When looking at the picture, it looks like you may have sprinkled some cheese on top? Is that shredded Parmesan?

Thanks!

I’ve been making this recipe for years! It is my go-to when I can’t think of anything else to throw in the crock pot. And all the ingredients are inexpensive! Sometimes I use cream of mushroom or celery. And will even sprinkle a few stuffing mix bread crumbs on top! SO GOOD.

Krista

http://www.the-not-so-desperate-chef-wife.com/

Yum! I didn’t realize I was so far out of the basic recipe loop so thanks for posting this. It was so easy and tasty.

Just got this going in the crockpot, but I accidentally mixed the dressing mix into the soup instead of sprinkling on the chicken. Hopefully, it will have the same effect.

I wasn’t familiar with this recipe, so thanks for sharing!

I am confused, do I shred the chicken before putting it in the crackpot? And does the sauce go in the crackpot too?

Yes, the sauce goes in crockpot. The chicken cooks in the sauce and then you pull it out and either dice it or shred it. Once you’ve diced it or shredded it put the chicken back in the sauce in the crockpot. Stir and serve.

Do you have to cut the chicken after it is cooked, or can you cut it up first at the beginning and not have to worry about taking it out later to cut? Thanks!

@Jody,

You can absolutely cut it up ahead of time and it will turn out great.

If I have thawed chicken, how long do I cook in crockpot?

@Jordan,

Depends on your slow cooker but 3-4 hours should be enough time to cook the chicken.

I saw this recipe on Pinterest, and I decided that I was going to get out of my meal rut and try a new recipe twice a month. This was my first and it was SO good. I cooked it on low for about 4.5 hrs and the chicken was falling apart. I used Philly cream cheese 1/3 less fat and 2 cans of cream of chicken. I also served it over rice…delish. So easy, 4 ingredients + 5 min prep time and 4 hours in the crockpot….I swear it is taking everything I have to NOT bring the crockpot into the living room and eat straight from the pot in front of the tv. SCORE!

Hi I want to try this tonight and was wondering which was better with the rice or pasta? Also what kind of Rice ??

@mandajo,

My husband likes it over white rice and my kids like it over pasta. Really it is just personal preference. Hope you enjoy!

This comment has been removed by the author.

This sounds really good! My crock pot settings are high 4-6 hours or low for about 8 hours. Which should

I do??

@jv, 8 hours on low would’ be way too long. 4 hours on high should be plenty of time.

Mine’s about to get gobbled up by my daughter and I. It smells wonderful!!!

Found this on pinterest, it was your recipe with another link to something else, so I repinned it with my variation on what I did for dinner and the link to your original post. I LOVE crockpot cooking, but did this on the stove in 45 minutes and the chicken was just as tender, it fell apart.

So here’s what we had…it was GOOD. I changed the amounts a little and did the following:

4 chicken breasts (8-10 unbreaded tenders)

Milk

1 packet dry Zesty Italian dressing

1 (8 oz) package cream cheese

1 can cream of chicken soup (depending how cream cheesy you want it)

Put frozen chicken in skillet on medium drizzle with olive oil, sprinkle entire packet of Italian dressing seasoning on chicken, cover, cook for 15 minutes (don’t brown)

Add Cream of Chicken, 1/2 can of milk, 1/2 pkg cream cheese, stir well, cover and cook on low/med for 25 minutes, or until chicken falls apart.

Serve over pasta or brown rice.

http://justalittlemel.wordpress.com/

Tried this tonight! Absolutely delish! Thanks so much for sharing! Found your blog on Pinterest…really enjoying looking through everything!

I want to make this for supper tonight! How many servings would you say your recipe is? I have 5 boys/men to feed and am wondering if I should do 6 breasts? Thanks

I just got back to my office after preparing this in the crock pot and turning it on. I realized I misread the recipe. I though it said 1.8 oz cream cheese, so I put too much… Ugh! Do you think it’ll still turn out ok? I’ll add some milk when I get home, but any other suggestions are welcome!!!

This looks awesome to make with low-fat ingredients! But how many does it serve? I was guessing 4… or is it more?

@BeckyBoo84,

I usually count on one breast per person so yes, it serves 4.

Yes, I have this same recipe and my family loves it! Nothing wrong with posting a recipe that others may already know about because it reminds them how good it is! I just found your blog and joined!

I just found your blog. I found so many great recipies I am dyine to try. I will be making the Banna Coconut upside down cake for my daughter,s birthday. Today I have the chicken, Creme cheese, Italian dressing and chicken soup in the crock pot. I think I will put it over egg noodles. I can’t wait to try it. Thanks for the recipies!

What a brilliant recipe! I made this for my family a couple of nights ago and everyone loved it. It was so easy, cheap, and still so satisfying.

Thanks for sharing!

Wondering if you could use zesty Italian dressing instead of the dry packet??? Or what you could substitute it with if you don’t have the dry packet?? Any ideas??

@Anonymous,

My friend accidentally used the real dressing instead of a dry packet and she said it was good. Definitely more condensed flavor with the dry packet.

I am going to try this with broccoli cheese soup, frozen broccoli, and top with pepperjack!

I have this in the crockpot now! I’m driving all over town this week with kids in two separate day camps in two parts of town, so I need something I can set and forget. Thanks for sharing – I had never heard of this recipe before!

Tried this the other night. It was DELISH! It was my fifth or sixth recipe from your site. All of them have been amazing! I’m happy to know that your site is one I can trust the food is good.

Just got back from the grocery store…..I forgot the dressing mix! I do have a container of Italian cooking cream….do you think that would work as well?

@Nani,

Um. I’m not sure. I’m not familiar with cooking cream so it could work but I’m not sure if it will taste similar.

We just made this yesterday! It was sooo good! It will definitely get put into our rotation! Thanks for the recipe!

What do you think of adding a can of petite diced tomatoes with basil, garlic, & oregano when you take the chicken out to cube it?

@Teddybearbbi,

I think that would taste great. Maybe drain the tomatoes or maybe not since the sauce is pretty thick as it is.

Dear Baby Jesus, how did I not know about this. Made it for dinner tonight, Amazing! I went ahead and mixed in the cooked noodles in the crock-pot with the sauce and shredded chicken(boyfriends preference)and OMG .. Melt in your mouth good! So glad I found your blog!!

I made this tonight for my family and we all loved it! I used 2 cans of soup and I am glad I did. Next time I may add some broccoli or red peppers for some added flavor and color.

Do you have to cook the chicken before or will it be completely cooked after 4 hours?

@Anonymous,

No need to cook the chicken before. The chicken should be cooked after 4 hours.

I accidentally used the zesty Italian dressing instead of mix. Is there any way to make it to where it’s not so tangy?

I’m makin this right now however mine seems soupy and not a sauce type texture at all did I do something wrong and how can I fix it?

@Anonymous,

If it’s too soupy add a little milk to make it more of a sauce consistency.

@Anonymous,

I’m not really sure how to fix it if you added actual dressing instead of mix. You could maybe add more cream cheese since that tends to mild out any flavor.

I saw this on pinterest with the ingredients as the caption and just basic details of what to do. When i clicked on the link it took me to a totally different recipe, so I had to follow whatever was in the caption. It pretty much just said to throw everything in the crockpot, when I finally found your blog I read that I was supposed to mix the cream cheese and soup mixture over the stove and then add it. Obviously I didn’t do that due to the inconvenience of the link on pinterest. I’m hoping as it heats up I can lift the lid and mix the soup and cheese just while It’s in the crock pot…

Found this on Pinterest… Not sure what part of the country you’re from, but Italian Chicken is something I have not heard of… everyone does Italian Beef around here! So glad you posted this; I made it last night, and my hubby and kids LOVED it (my husband never loves new recipes, he likes to stick to the basics So, thanks!!

@Anonymous,

Oh yeah, It’s really forgiving. The order of things doesn’t really matter you can add the sauce ingredients straight to pot or whatever!

I love how you toss in there that you sometimes use a packet and a half.

We got a badass up in here! LOL too awesome

@Valerie (and anyone else looking for a low-fat version of this), it would not be difficult to make a scrumptuous version! Try this:

* 1 pkg Good Seasons Italian dressing mix

* 1/2 cup water

* 1 8oz pkg low fat cream cheese

*1 can 98% fat free cream of chicken soup

Keep everything else the same. You’ll get a wonderful recipe, barely noticeable that it’s been turned healthier!

Making this dinner tonight for our household. Its a total of 7 people, 4 adults/3 kids. Such a simple recipe. Cant wait to try it. We are serving it over egg noodles, with broccoli and french bread.

I’m your newest follower & can’t wait to try this dish. It looks delish. Thank you for sharing!

I don’t have cream cheese but I do have sour cream. Do you think I could substitute?

I put this in the crock pot this afternoon and it smells so good. I only used two chicken breast, cut the cream cheese down to half package(used 1/3 fat free), 1 can of cream chicken soup, half can of low fat milk. Also I didnt have the italian seasoning but I did have the garlic and herb seasoning from good seasonings so I used that. The smell is unbelievable, it’s making my mouth water, I can not wait for dinner. Oh yeah one more thing… when I put the cream cheese in crockpot (about 1 hour before it’s done) I also added a handful of shredded mozzarella cheese. Thanks for sharing this recipe!

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Very energetic post, I enjoyed that a lot. Will there be a part 2?

Outstanding quest there. What happened after? Thanks!

I love this recipe! Just made it last night—it’s my son’s favorite and was a definite hit with our dinner guests. I made it with Ranch seasoning packet and a little bit of Italian seasoning and it was fabulous (we were out of the zesty Italian). Thanks for posting this!

This is so tasty!!! If you like mushrooms throw me in there it’s delish!!! Thank you so much!

So I am trying to expand my cooking skills… I have thawed chicken breasts, do I need to cook the chicken before putting it in the crockpot? Or is the crockpot cooking it for me? Also, when do you pour the soup/cream cheese on the chicken? After the chicken cooked? Or after the 4 hours it cooks before you serve it?

You do not need to cook the chicken before you put it in the crockpot. The crockpot will cook it. Put the cream cheese mixture on right away over the raw chicken and let it all cook for four hours. Good luck!

I am making this right now! It’s in the crockpot and will be cooking away smelling wonderful so when I return from shopping, I will HAVE to take a taste I used your suggestion and put in 1 1/2 packs of ZESTY Italian, I also used 2 cans of soup. One 98% Fat Free cream of chicken and one cream of onion. That’s what I had. Thank you for sharing this recipe!!!!

If I only have 4oz of Cream Cheese … Is there anything I could substitute for the difference??

You could cut the whole recipe in half. You could use just half the cream cheese it just won’t be as creamy. Maybe add some shredded cheese in there. I’m not sure what else would be thick enough to substitute…

I’ve made this a few times and I love how easy and versatile it is. My favorite way to have it is with mashed potatoes and corn instead of noodles. I basically just mix mine all up in a bowl with some corn, now THAT is some comfort food. I’ve also served it with spaetzle, still yummy! So glad I found this dish!

Just made this recipe and it was delicious! To lighten it up a bit, I used healthy request cream of chicken soup and low fat cream cheese and ate it with steamed veggies. I even halved the recipe since it’s just me and it gave me enough leftovers for a couple more meals. Love it!

I made this tonight for my family, and they all loved it! They’re already demanding that I make it again! But next time I’m going to use more than one packet of dressing to give it a little more flavor.

I also found that if you put the bowtie pasta in at the same time, it works just fine.

Can you use Italian dressing in the bottle if you don’t have the dry??

It’s definitely a different flavor and more on the liquidy side but some people have used it.

How much should you put

Just made this last night making it my first crockpot dinner ever. It was a huge hit! I also made a few minor changes such as cooking the chicken in a pan until both sides were brown using butter and three cloves of garlic. I also sauteed onions and mushrooms in the same butter with a little olive oil and added that to the mix. Thank you for such a great recipe!!

This sounds allot like the ranch pork chops I make . I’m excited to try it but I messed up and accidentally got the zesty Italian dressing instead of a dry packet . Will it still work and how much should I put if it does?

Never mind just read heathers comment lol

Curious these chicken breasts…are they frozen or not? Probably silly huh…LOL

Not silly!

You can use either. You might have to cook it for a little longer if frozen.

I’ve made this recipe before (thanks to finding it on your awesome site) and want to make it again. Bone-in chicken breasts are on sale this week, can I use those?

I don’t see why not?

I was wondering if you could do this in the oven instead? My crock pot is full of chili! :/

I’ve never done it in the oven. The crockpot gives it that baked all day taste. Hmm. I can’t say if it would work but I’m sure you could.

I have a similar recipe, with these differences:

I cube the chicken and put it in the crock pot with 2 TBS of margarine and the italian dressing pack. I cook it on low for 5 hours and then, I add the cream cheese and cream of chicken soup. I let that cook for another 30-60 minutes. A little less time consuming on the cook’s part, I think. Nonetheless, excellent meal and enjoyed by my entire family!

Made this for dinner tonight. I did it on the stove instead in the crockpot and used cream of mushroom and 1/3 less fat cream cheese. The hubby really liked it. It will go into my recipes to repeat several times over And will definetly use the crockpot next time.

Hi, I found this via Pinterest a while back and am wanting to make it for a friend. Problem is, I need to freeze it (the whole meal, not just the chicken). I was going to cube the chicken, then add it with everything else into a Ziploc bag. Do you think that will work?

Yes, I totally think that would work!

Thank you so much for sharing the recipe! We loved this at our house and have made several times. I was curious if you had gotten any feedback on how this freezes/reheats from frozen?

It reheats well. I’ve never tried freezing it but others have had success.

Finally tried this recipe tonight since I knew I wasn’t going to be sleeping and was going to be up for over 24 hours (working mid nights and having 4 kids I have many of these) I loved that it is for the crock pot since I’m 8 months pregnant and really can’t stand for long periods of time. Followed the recipe as listed and it turned out great! It is a rare occurrence that all 4 kids (ranging from 8 to 2 years of age) all cleaned their plates as well as my husband and myself. Will definitely keep this recipe and try different varieties of it, maybe adding some veggies. A keeper!

Can I just add all the ingredient’s in the crockpot together?

Sure. My sister does it that way.

I went to Walmart two days ago and purchased the supplies for this recipe. Those two days I was suppose to make the Crockpot Italian Chicken, I ended up on Pinterest all evening and making frozen food meals instead. Needless to say, tonight I currently have this meal cooking in the slow cooker! FINALLY! I love italian anything so I am so excited to try this meal! I will be using Jasmine rice rather than pasta for two reasons. 1. I LOVE jasmine rice, and two I forgot to pick up the “Batman Pasta” while shopping. (Puts face in palm of hand) The preparation for this meal is EXTREMELY simple, it took me less than 10 minutes. Now time to get back to planing my next dinner quest while I wait on this one!

I make this all the time but add fresh mushrooms!!! this is soooo good

My mom makes this. Not sure where she got the recipe but it is sooo good and I’m actually going to make it tonight. Instead of pasta though what she does it takes a zucchini and shreds it so it looks like pasta and serves it over that. It is SO yummy that way and its a lot healthier. Well as healthy as you can get with the cream cheese and cream of chicken.

I found this online last week and made it for dinner last night. I have two picky eaters and one of them does not like trying anything new. Everyone in my house loved it! This is definitely a keeper. Thank you so much for sharing your recipes, I’m looking forward to trying more.

Just found out about this recipe last week! I can’t wait to try it! I went to the store to pick up the items I did not have. Unfortunately, I didn’t pay close enough attention and bought the zesty italian dressing, instead of the seasoning packet.

Has anyone used the dressing before? And if so, how much of that would you use in place of the dry seasoning?

Thanks!

My grocery store didn’t have any packets of Italian dressing, so I got the chicken marinara packet. Do you think it will still taste fine? Because of that I’m afraid to cook it for tonight!

Hmm. I have no idea what chicken marinara packet is? It could be good.

Silly question, when you combine the soup & cream cheese in the pot do you add a can of water as well?

Quick question, if add pasta,mushrooms and broccoli would I add those in at the same time? Or would they soften too much?

Kasie,

I’ve never added pasta at the beginning. The mushrooms would be fine cooked for that long but the broccoli would definitely get mushy.

I love this recipe! It was introduced to me with the bowtie pasta mixed into the chicken and sauce so that’s how I’ve always served it.

This is a staple at our house! I was wondering if you have ever done it in the oven. I totally spaced starting it this morning and have a child hoping to have it tonight.

I haven’t done it in the oven but as long as you have cooked chicken you can mix all the rest of the ingredients on a stove top and it will taste the same.

I have a silly question….are these frozen chicken breasts or thawed?

Renee,

It’s better to use thawed but you can use frozen.

I am 35 weeks pregnant and in the midst of moving, so this recipe is right up my “easy cooking” alley, right about now. I had a question , it looks like you put some cheese on top, what kind? and do you have any other easy recipes I can try out?

The cheese is just some shredded parmesan I had on hand. Here are a couple of really easy recipes to try:

http://www.the-girl-who-ate-everything.com/2011/05/root-beer-pulled-pork-sandwiches.html

http://www.the-girl-who-ate-everything.com/2010/06/poppy-seed-chicken.html

http://www.the-girl-who-ate-everything.com/2010/05/easy-crockpot-fiesta-chicken.html

http://www.the-girl-who-ate-everything.com/2008/10/honey-and-pecan-glazed-salmon.html

http://www.the-girl-who-ate-everything.com/2012/03/mexican-stuffed-shells.html

http://www.the-girl-who-ate-everything.com/2011/09/creamy-sausage-and-tomato-pasta.html

http://www.the-girl-who-ate-everything.com/2012/11/easy-white-chicken-chili.html

http://www.the-girl-who-ate-everything.com/2011/07/taco-pasta.html

http://www.the-girl-who-ate-everything.com/2011/05/easy-crockpot-pork-carnitas.html

This recipe is amazing. It has become a regular meal with my family. It’s so simple to make and everybody loves it. I love coming home to the smell as well! Thanks for sharing.

Would this reheat well? I want to cook it tonight for a dinner i have to make tomorrow night. So was going to cook it tonight in the crockpot, then reheat tomorrow in over. Think it would still be great?

thanks.

Yep! We eat the leftovers and they taste great the next day.

I’m a 3rd year medical student, so I don’t have a lot of time for cooking and I’m always looking for easy meals to cook on a Sunday that will provide leftovers for the week. This meal was super easy, inexpensive and absolutely delicious! I added 2 packets of the italian dressing, used 1/3 less fat cream cheese and low-fat cream of chicken and it was absolutely perfect. This is definitely staying in my recipe collection!

I cannot wait to try this recipe!! It sounds fantastic!

I was wondering, how many people does this serve? We’re going on vacation and all of the families take a night to make dinner for everyone else, so I’m probably serving about 12 people (3 of those included are children). I’m just trying to figure out, realistically, how much chicken and such I should use/bring? I have a big crock pot, but I don’t know how many servings this recipe makes (I’ll serve it with white rice or egg noodles), so I’m just nervous I won’t be able to fit enough in my crock pit for everyone. I just want to make sure I have enough food. Thanks!

I would say it serves 4-6 people. If I were you I would double it or put 9-10 breasts in. Your crockpot should be able to fit that…

My husband and I love this recipe. But today when I went to make it before church I realized I only had one can of Cream of Chicken soup, so I substituted one can for a can of Campbell’s cheddar cheese soup. It was great too!

I also added a bit of sour cream and it made it very creamy and oh so yummy!

Question…I have family coming over to enjoy this in just two hours, is it okay to turn the crock pot on high rather than low?

Hope it’s not too late. Yes, turn it up!!!

Found this recipe on Pinterest as well and could not wait to bookmark it and share it on FB and Twitter.

Congrats on new baby and on your great food blog!

Jan

Thank you Jan!

Love this recipe and everyone in the family likes it which is a huge plus! Has anyone tried a substitute for the soup? I am trying to cut canned soups out of our diet.

I made this tonight and we all loved it! My 3 year old ate a whole bowl of it! Thanks for the recipe!

Have you ever frozen the leftovers for another meal later?

Yes, I have. It’s great frozen.

I have this cooking in the crockpot now and it seems very watery/thin. I made the recipe to a T. Anything you can suggest to thicken it up? Its been cooking for about 3 hours now. Thanks Btw, it smells yummy!!

Did you use dry Italian dressing or the bottled stuff? Did you use 1 or 2 cans of cream of chicken? It’s actually very thick.

I agree… My sauce is a little thin and I made it to a T 2 cans of cream if chicken and I used the dry mix. What can thicken it up? Milk? More cream cheese?

More cream cheese will thicken it up.

I have this cooking in the crockpot now and it seems very watery/thin. I made the recipe to a T. Anything you can suggest to thicken it up? Its been cooking for about 3 hours now. Thanks Btw, it smells yummy!!

It’s a big favorite in our house. I’ve learned a trick if you put the cream of chicken and cream cheese in first you can let it simmer for 30 mins till its all creamy and then put in the chicken. Lazy cooking sure. But it saves pots and pans.

I made this last night and it was DELICIOUS and so easy! The sauce tasted great and the chicken was so tender that it just fell apart. I used low fat cream cheese and low fat cream of chicken soup and served it over rice. Will definitely be making again!

No one is wrong, this dish was fantastic. I’m obsessed with the sauce. Soooo tasty. I’m one of those pinterest recipe users who stumbled onto this recipe, and it is by far the best I’ve found on that site. I never leave comments re: the success of a recipe, but I just HAD to this time. Thanks so much, and I will definitely be a follower from here on out.

Thanks Alissa for giving your feedback!

Wondering if anyone has ever added spinach to this, it sounds good to me! Should I add fresh spinach or frozen?

I never have but it sounds like a great addition frozen or fresh.

I saw this recipe on Pinterest and decided to try it for dinner tonight. I see this post is a few years old, so I don’t know if you’ll even see my comment lol but I figured it’s worth a try! I’m excited to try this and I’m sure it will be great! I just had one question…even though I took my chicken out of the freezer last night, it’s still a bit frozen. If it doesn’t completely thaw in time, can I cook it for the same amount of time in the crockpot on high, or just cook longer on low? Thanks!

Laura,

It should still be cooked in that amount of time. Good luck and hope you enjoy.

I made this tonight for my kids, they loved this….they are very picky and won’t eat much – So easy to make as well…This is a keeper.

Do you think this could also be made is a casserole dish?

Yes! I do. I haven’t done it though but I imagine mix the sauce, pour it over the chicken and bake at 350 for 35-45 minutes.

don’t put frozen chicken in crockpot. by time it thaws and get to a safe temp bacteria can start to grow.

Hi Christy I’m a new follower too. I really like your recipes. I will be making this crockpot chicken dish for sure.

I love your blog. So many recipes, so little time. I am on a restricted diet and can’t eat tomatoes but love pasta. So a million thanks for this recipe. Can you tell me how much bow tie pasta you use for this recipe?

I want to say I used about 3/4 of a box. Good luck!

Have you doubled this recipe before?

Absolutely. It’s very versatile.

Love this recipie..i add a large can of sliced mushrooms ( undrained) and it’s an added bonus! It’s wonderful!!

Is there any way to make this a freezer meal?

Yes, you could definitely combine the sauce ingredients and chicken and freeze!

Added extra chicken, used cream of mushroom soup (on hand), diced onion. Served over steamed broccoli – yum! Love your recipes – easy for a limited cook like me

Yay! Glad you loved it.

I wonder if you could add the broccoli in while its cooking in the crockpot

I made this tonight with the one can on cream of chicken and cream cheese BUT I also added 1/2 of a small block of velveta cheese and a small can of table cream. I heated it up with the cream of chicken and cream cheese and poured it over the chicken and italian seasoning. I also added in some mushrooms at the end. It is AMAZING!!!!

Hi I’m struggling to find italian dressing mix over here in Northern Ireland – what is in it? I’m trying to think of what i could use instead, cos all of the comments about this recipe are SOOOO good, I really want to try it!

Hi, most people in the States probably use Good Seasons brand but my Simply Organic brand of Italian dressing mix has garlic, salt, red pepper, black pepper, lemon peel, basil, oregano, thyme, and sugar. I hope that helps!

I’d love to make this in a 5 quart crockpot- I usually make it in a 2 quart crockpot. Would I double the amount of the indgredients to do so??

Brittany,

Hope you got my email. You should be able to make it in a 5 quart fine without adjusting.

Do you use 1 or 2 cans of chicken soup?

I use one usually.

Yummy! What size crockpot is this for? Would a 4 quart work?

Yes. I have made it in a 4 quart, 6 quart, and 8 quart. Any size works!

We’ve eaten this for a while, but as sandwiches…yeah you read that right! Hubbys favorite is the sweet Hawaiian rolls. Shred the chicken, throw a little Parmesan cheese on and you’ve got yourself a tasty samich!

would you cook the noodles first then add them into the crockpot when its done?

I would just serve it over the noodles not necessarily add it to the crockpot.

Oh my goodness. This is one of mine and my daughter’s favorite dishes. It’s cold here so I was craving this. I had all the ingredients except the Zesty Italian Dressing mix. So I made my own Zesty Italian Dressing mix with 4tsps of Italian Seasoning, 1&1/4 tsps Garlic Powder, 1&1/4 tsps Onion Powder, 1/8 tsp salt, 1/4 tsp black pepper and a pinch of crushed fennel seeds. I mixed it with 1/4 cup melted butter. And poured it over the chicken and cooked on high for 3 &1/2 hours. Then I shredded the chicken while I warmed up the cream cheese and cream of chicken soups put it together in the crockpot on low for 45 more minutes. It came out delicious! I think I might make my own Zesty Italian Dressing mix for now on!

Great thought! I love it!

Can I add broccoli pieces to this at the same time and and cook all together on high for about 4 hours?

I would wait until the last 2 hours maybe so it’s not too mushy!

Been starting to make crockpot meals and my bf has rated them 5/10 (10 being the best), last week was 7/10 and after making this it was a 10/10!! LOVED IT. So good. I used a can and a half of cream of chicken and a packet and a half of zesty italian. YUMMY! thank you

So glad you approved and your bf!

Yes, definitely a family favorite and actually to the point that I will have to double it next time so there will be leftovers. I did have to make a few changes just simply to cater to what I had on hand. with all the snow. I used the boneless skinless breast tenderloins which kept me from having to take it out to mix back in and I also only had 1 can of cream of chicken left so I used another can of cream of mushroom soup instead. I cooked on low for about 6.5 hours and then stired in the pasta once it was almost done with about a 1/2 cup of the boiling pasta water to finish it off. I allowed it to all cook together for about 30 min which helped give the noodles some added flavor.

Thanks for the tips!

I am trying this ripcee for the first time for Thanksgiving. Can I make this tonight, refrigerate it and cook it in the morning OR should I cook it tonight then warm it in the morning?I appreciate your thoughts. I pinned this a few months ago and several people have repinned it!

Has anyone ever made this with a Ranch packet instead of Italian? If so, how did it turn out?

this would be perfect for leftover cream of chicken soup. i usually make it and put it over rice, the left overs could go in this! have a good italian recipe? no dressing mixes here in germany

This one looks good! http://www.food.com/recipe/italian-dressing-seasoning-dry-mix-63812

How could I freeze this for my sister in law (they just had twins)?

I would probably cook it and then freeze it either in a gallon freeze bag and then she could just thaw and throw it in a pot or slowcooker. Or you could cook the chicken sauce and layer it over rice in a baking dish (disposable) then freeze.

Thank You for the recipe! I always have to double this recipe (kids of all ages love this recipe)! I have tried it with cream of mushroom but not the same with the flavor when using cream of chicken. Chicken i always put extra in. I do use 3 packets of the zesty italian as i do double the recipe. Lastly, I add 2 pounds of sliced baby portabella mushrooms ( yes you read the mushrooms right) added to top. Extra wide egg noodles are used as my eaters say the rice is not enough. When people don’t like it thick or heavy, i will put some in a pan and thin it with milk on hand! I hope this helps your viewers. Thanks again for the recipe

Thank you for your feedback!

Hi, so I am definitely finding this recipe late but it looks delicious. My crock pot is set for 4 hours high and low is 8 hours. Would you cook 4hrs high or just put on 8 hours low and take out at 4 hours?

It’s really forgiving. I would just put it on at 4-6 hours on low and take it out early.

This Crockpot Italian Chicken is one of my family favorites. Everything is thrown in the slow cooker for an easy, creamy, tasty dinner. The chicken is tender and topped with a creamy Italian flavored dressing. Serve over pasta or rice!

I know, I know…everyone has this Crockpot Italian Chicken recipe but on the off chance that you don’t you must add it to your repertoire. I had my beautiful baby boy Weston and have been very busy. Although I’m not back to cooking, I made a few things before I had the baby that I hadn’t posted yet. This is Austin’s favorite meal and I wanted to make it for him before I had the baby. We call it “Batman Pasta” because of the bowtie pasta and it makes my kids excited to eat it. I prefer it with rice but pasta is good too. It’s super easy…a perfect throw-in-the -crockpot-while-you-are-at-church-on-Sunday meal. You can do it with whole chicken breasts, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

The sauce is thick but you can definitely thin it out with a little milk to your desired consistency.

4 chicken breasts

1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)

1 (8 oz) package cream cheese, softened

1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice

Original article and pictures take http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html site