Italian Cream Cheese Chicken
Creamy, slow-cooked chicken tossed in a savory Italian dressing and cream cheese sauce that’s perfect over pasta, rice, or potatoes.
Equipment
- slow cooker (crockpot)
- Measuring Spoons
- Knife
- Cutting Board
- Spatula or tongs
- forks for shredding
Ingredients
- 4 breasts boneless skinless chicken breasts
- 1 packet Zesty Italian dressing seasoning
- 8 ounces cream cheese softened, cut into 1-inch cubes
- 10.5 ounce can condensed cream of chicken soup
Instructions
- Place the softened, cubed cream cheese and the condensed cream of chicken soup into the slow cooker.
- Sprinkle the packet of Zesty Italian dressing seasoning over the cream cheese and soup.
- Arrange the 4 boneless skinless chicken breasts on top of the mixture in a single layer.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and tender.
- Remove the lid, shred the chicken directly in the slow cooker using two forks, then stir until the chicken is fully combined with the creamy sauce.
- Serve the creamy Italian chicken over pasta, rice, or potatoes.
Notes
- Use full-fat cream cheese for the creamiest result.
- Softening the cream cheese first helps it melt smoothly.
- Cooking times vary by slow cooker; check for doneness before shredding.
- Shred chicken in the cooker to retain sauce and flavor.
- Serve immediately over your choice of starch.