Cream Cheese Chicken with Broccoli

Cream Cheese Chicken With Broccoli Recipe

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Tami Prince


This recipe comes from the Crock Pot Recipe Collection book.
TIP: For easier preparation, cut up the chicken and vegetables for this recipe the night before. Don't place the CROCK-POT insert in the refrigerator. Instead, wrap the chicken and vegetables separately, and store in the refrigerator.

★★★★★ 1 vote
4 Hr


4 lb
boneless, skinless chicken breast, cut into 1/2 inch pieces
1 Tbsp
olive oil
1 pkg
italian salad dressing mix
2 c
sliced mushrooms
1 c
chopped onion
1 can(s)
(10 3/4 oz.) condensed low-fat cream of chicken soup, undiluted
1 pkg
(10 oz) frozen broccoli florets, thawed
1 pkg
(8 oz) reduced-fat cream cheese, cubed
1/4 c
dry sherry
1 pkg
hot cooked pasta

How to Make Cream Cheese Chicken with Broccoli


  • 1Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT slow cooker. Cover; cook on LOW 3 hours.
  • 2Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
  • 3Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to CROCK-POT slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.

Printable Recipe Card

About Cream Cheese Chicken with Broccoli

Course/Dish: Chicken, Pasta