Italian Crock Pot Chicken

Kathie Carr


Here is a great recipe that I got from my mother-in-law. It is creamy and delicious. I serve it over pasta but it works just as well with rice.

Sometimes I add additional vegetables like peas or carrots, depending on what I have on hand and what sounds good that day.


★★★★★ 1 vote

10 Min
5 Hr


  • 8
    skinless, boneless chicken breast halves
  • 4 Tbsp
    butter, melted
  • 2 pkg
    (4 ounce) cream cheese, cubed
  • 2 can(s)
    (10.75 ounce) condensed cream of chicken soup
  • 1 pkg
    dry italian-style salad dressing mix
  • 1 c
    dry sherry or chicken broth
  • 1 tsp
    freshly ground black pepper ot to taste

How to Make Italian Crock Pot Chicken


  1. Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to high, and cook until tender, 4 to 5 hours.
  2. With a metal spatula, chop up the chicken into large bite-size pieces in the slow cooker.
    Place the cream cheese, cream of chicken soup, Italian salad dressing mix, sherry, and black pepper into a saucepan over medium heat. Bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined.

    Pour the sauce over the chicken in the slow cooker. Cover, and cook on high until the flavors have blended and the sauce is bubbling, about 30 more minutes.

    Serve over pasta or rice.

Printable Recipe Card

About Italian Crock Pot Chicken

Course/Dish: Chicken
Regional Style: Italian

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