Anita reminded me of this recipe the other day. It was a favorite of ours years ago, when we started our first blog, Crossroads Of America. I was just starting to learn how to cook. This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
The original recipe calls for using a packet of Italian salad dressing mix, which is perfectly fine. Since first making this dish I have come up with my own mix that I think has a bit more flavor. Making your own also lets you adjust the flavors to your tastes, such as adding more garlic salt or onion powder, or just more basil (I love basil).
Also try my slow cooker Buffalo chicken sliders.
Slow Cooker Creamy Italian Chicken
- 4 boneless skinless chicken breasts butterflied if desired. Or substitute 1 1/2 pounds fresh chicken tenders
- 1 envelope Italian salad dressing mix I used 2 tablespoons of our homemade mix
- 1/4 cup water
- 1 tablespoon olive oil
- 1 pound fresh mushrooms sliced thin
- 8 ounces cream cheese cubed, softened
- 1 10 3/4 ounce can condensed cream of chicken soup, undiluted
- Hot cooked pasta or rice
- Place chicken into slow cooker set to low.
- Combine the dressing mix and water and pour over the chicken.
- Cover and cook for 3 hours.
- Heat olive oil in a large skillet over medium-high heat.
- Add the mushrooms and sautee until just starting to soften. Remove and let cool slightly.
- In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
- Fold in the mushrooms and pour mixture over chicken.
- Cover and cook another hour or until chicken is done.