86 Reviews of Crock Pot Creamy Italian Chicken

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!

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.

From: Chef PotPie

On Sep 16, 2005

Very good and simple to make. I used fat free cream cheese and Healthy Request soup, (less sodium and fat), and replaced the water with a good (drinkable) Chardonnay. Also sauteed 8 oz. fresh sliced crimini mushrooms. Good and easy comfort food!

From: Michelle Marshall

On Mar 24, 2002

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!

From: JaydensMommy22

On Jan 8, 2004

This was a really good meal. It smelled so good while it was cooking. I could hardly keep my kids away from the crockpot while it was cooking--my whole house smelled wonderful. Tasted great. I served it over linguine noodles. We will make this one again soon. Thanks for posting this one.

From: keen5

On Jun 23, 2003

This was very good! I did not thaw my chicken breasts, so they'd be tender and moist. Like Boopster, I heated the cream cheese and soup in the microwave for a couple minutes, then stirred it well. When the chicken was done, I removed chicken and swhisked the soup cheese mixture, before serving. I served over linguine with a side of brussel sprouts. BTW, I used regular cream of chicken soup, since I didn't have low sodium. It was just right for me...not too salty at all. I even topped it with a little parmesan. Thanks for posting the recipe!

From: mewmew

On Mar 2, 2004

I did't have a slow cooker, so I just used chicken breasts, browned them in a little garlic and oil, and then did the rest of the steps in the oven. It was delicious! Can be done in about an hour and a half this way. I served it with orzo with roasted vegetables (eggplant,zucchini, etc.) A bit hit at my house.

From: JulianaLoriel

On Jan 7, 2006

If I could give this 100 stars I would. I start this when I leave for work and then when my DH gets home, he puts the stuff for the "sauce" in the crock and we have two or three meals with little effort. I have made this twice in the last week alone. We like more sauce, so I put 2 blocks of cream cheese and two cans of cream of chicken. We use 98% fat free cream of chicken soup and lower fat cream cheese!! Its the best!!

From: Mrs. Rachel

On Sep 1, 2007

This was great! It was so nice to come home from work to a dinner already mostly made! I left out the mushrooms, b/c DH doesn't like them, but we both still enjoyed the meal. One thing I will do better next time is make sure the cream cheese and soup are smoothly blended before adding to the crockpot- the little lumps don't melt out as it cooks.

From: Chef #849610

On Jul 19, 2009

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.....