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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings The following items or measurements are not included below: dried Italian salad dressing mix reduced-sodium cream of chicken soup
Calories 334
Calories from Fat 191		(57%)
Amount Per Serving		%DV
	Total Fat 21.3g	32%
	Saturated Fat 12.8g	64%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 366mg		15%
Potassium 405mg		11%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.7g	2%
	Sugars 0.7g
Protein 32.1g		64%
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Hedlin Family

Crock Pot Creamy Italian Chicken

Recipe #19859 | 4¼ hours | 5 min prep | add private note

⁽⁸⁵⁾ RATE IT NOW Print Recipe

By: Mille® ™
Feb 16, 2002

SERVES 4 -6 (change servings and units)

Ingredients

4-6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta

Directions

1
Place the chicken breast halves in the crock pot.
2
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3
Cover and cook on low for 3 hours.
4
Combine the cream cheese and soup until smooth and blended.
5
Stir in mushroom pieces.
6
Pour soup mixture over chicken.
7
Cook 1 hour more or until chicken is cooked through.
8
Serve over hot cooked rice or pasta.

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Featured Reviews for This Recipe

From: Chef #969521

On Oct 13, 2009

Made this for 4 dinner guests, along with me and my DH. Everyone loved it! I used fresh mushrooms instead of canned, which I thought tasted so good! I don't really care for the taste of canned mushrooms, anyway. I doubled the recipe, and used one can of cream of chicken soup and one can of cream of mushroom because that's what I had in the pantry. Tasted great! Even great the next day! I put my breasts in frozen, so I cooked on low for 4 hours and then increased to high heat once I added the cream cheese mixture for about 1.5 hours. Served it over pasta and green beans on the side. Will definitely make this over and over! My DH raved about it!

0 people found this review helpful

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From: alkaloidqueen

On Oct 2, 2009

This was amazing! I omitted the can of mushrooms, used cream of mushroom, used an envelope of Spice Island pesto sauce mix. I ended up putting the chicken in frozen so I cooked on low for 5 hours then added the cream cheese mixture to cook for an hour. Sooo good! Topped it off with freshly grated Romano cheese. Thanks for sharing!

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From: Boopster

On Mar 20, 2003

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!

13 people found this review helpful

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From: TheDancingCook

On Apr 18, 2002

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.

10 people found this review helpful

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