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Creamy Italian Chicken

Creamy Italian Chicken

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An easy and delicious slow cooker recipe! Serve over linguine.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1965 mg
  • 79%

Based on a 2,000 calorie diet


  1. Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
  2. With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.
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I've made this recipe a few times and my family loves it. The only thing I would say keeps it from getting 5 stars is it is very salty...without adding any salt. I serve this dish over egg noodles with a side of Normandy style veggies. YUM!


I make this recipe often and my family loves it! I mostly serve it with noodles, but it's great over rice, too! Pretty rich, but fabulous! It's good even without the mushroom pieces as well.


There are 4 hungry Man/Boys (ages 17-22) at my table inhaling this. I asked; "How many stars?" They said; "Ten!" I would give this a 4 - kinda reminds me of cafeteria food. Not my thing. The man/boys are happy! I cooked this with 3 large frozen chicken breasts & knew I would be gone all day at work. It got 7 hours in the crock pot on low & I shredded the chicken instead of cubing it because it started out frozen. Added almost 1/2 tsp. of red pepper flakes & some black pepper because that is our thing. It tastes good - I would tweak it with veggies & onions next time. Good base! Thanks!