creamy crock pot chicken with rice

Creamy Crock Pot Chicken With Rice

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Cathy Blank


The kids love this. I dont ever measure seasonings I stir and taste. Its a terrible habit I've been told but it works for me. The left overs make great enchalatas! I dont know where this started but I got it and mixed it up a little and this is where I left it I guess.


★★★★★ 1 vote

15 Min
4 Hr


  • 1 family can(s)
    cream of mushroom soup or two regular cans
  • 1 pkg
    8 oz phillidelphia cream cheese. its not as good with imitation.
  • 1 lb
    of boneless skinless chicken breast
  • 1 pkg
    dry zesty italian dressing
  • ·
    lemmon pepper
  • ·
    garlic salt
  • 1/2 c
    milk if you feel its too thick no more than 1/2 cup
  • 3 c
    or less or more rice to serve with the chicken. instant is fine. or wild is great

How to Make creamy crock pot chicken with rice


  1. Put the crock pot on med or high depending on how long you want to set it and forget about it.
  2. Add the cream cheese to the warm crock pot so it melts a little. Stir in the soup and Zesty Italian dressing package and other seasonings. Season to taste.
  3. Throw in the chicken. Slather it around in the sauce so all chicken is covered. No need to cut the breasts up because they will shread on their own when they are done. If it looks too thick add no more than a half cup of milk. The chicken juices add liquid and it will get runny if you add too much. serve with wild rice.

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About creamy crock pot chicken with rice

Course/Dish: Chicken
Hashtag: #crockpot

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