Serve this delicious Italian slow cooker chicken over farfalle or egg noodles for a hearty meal. It’s simple to make and quite addicting whether using low-fat cream cheese or soup.
| Prep Time: | 5 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 4 |
Ingredients
- 4 (4 ounce) skinless, boneless chicken breast halves
- 2 tablespoons butter, melted
- 1 (4 ounce) package cream cheese, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ½ (.7 ounce) packages dry Italian-style salad dressing mix
- ½ cup dry sherry
Instructions
- Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over 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. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
- Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over 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 sprinkled with Parmesan cheese, if desired.
Reviews
I did make changes. I added all the ingredients together in a crock pot. Added the chicken as well Then I kept out the soups as well as some of the chicken. I added all water in a soup can plus 1/2 can of water. I added the Italian seasonings, the garlic , onions, salt and pepper in the crock pot. Stirred well and then added soups then stirred really good until completely combined. It was perfect !
This was just OK and probably unnecessary. The powdered salad mixture made it pretty salty and I didn’t use half. The combination of cream cheese and condensed soup gave it a cloying feel. Try a decent chicken paprikash recipe instead and add fresh or dried herbs if you must make it “Italian.”
Loved it… my way I slow cooked the chicken with about 1/2 the sauce, substituted mascarpone for the cream cheese, a semi dry Rose for the sherry and my favorite dried herbs. Left the chicken whole and drizzled the remaining sauce over tops Reminded me of a stroganoff. Might try it with mushroom soup next time. Delicious !
Was very tasty, but I agree with others quite salty. I used one package of dressing rather than 1.5 . Should I make again I will cut this back even further to perhaps .5 package.
This was only okay. The cooking time for the chicken was way too long so it ended up being shredded rather than cut into chunks. As others mentioned, it was pretty salty, even though I made my own Italian seasoning and reduced the salt substantially. There are so many other yummy chicken recipes this one won’t make it to the regular rotation.
Delicious! The whole family loved this!
I like the final product but tweaked the recipe a bit. I added a chopped onion and a cup of quartered mushrooms, used Marsala Wine and put everything together & cooked it on low for 6 hours. It was easy and tasty.
I followed some of the reviews and omitted the sherry to keep it from getting too salty. I also added some steamed spinach because I didn’t like how beige it all looked. Served it over gnocchi and it was a big hit.
I made this exactly as written since this was the first time making it. However, I only had one packet of Italian seasoning, and thank goodness. This was waaay too salty. And that is coming from a sworn salt-a-holic. It was tasty, but not outstanding, and very similar to many other dishes made in the slow cooker.
Loved it on while grain spaghetti. Shredded the chicken, subd cider vinegar for the sherry and added fresh mushrooms. Easy.
With the changes I made to this recipe, it turned out great! The salt level was spot on, unlike the reviews made by others who followed the recipe exactly.
a bit salty
Very delicious. I made it for supper and everyone enjoyed it. I added a little bit of chicken broth to thin out the sauce. And instead of boiling the ingredients on a pan I went and softened the cream cheese then mixed the season and cream cheese and cream of chicken together put it in the slow cooker on high for an hour.
We will make this again. I followed others’ advice and just used one package of Italian dressing mix. Thanks for the recipe!
First thing Hubby said was, “This is salty.” I’ll make this again, but I’ll reduce the Italian dressing, use reduced sodium soup, and add milk and maybe some water. I served this over rice.
YUMMY is the word. This is great over roasted cabbage and onions in place of noodles.
This was delicious. I cannot have any dairy whatsoever so I used Tofutti cream cheese and made my own cream of chicken soup instead. My husband who can eat dairy said it was amazing.
Ive been making this for a long time…I have changed a few things, however… I use chicken broth instead of sherry zesty Italian dressing mix Cream of mushroom instead of chicken and I use a whole stick of butter. Typically serve over egg noodles with a veggie and bread….
I’m new to cooking and decided to make this for my parents. I read the reviews and kept in mind that people have said that it was bland and too salty, so I made sure to constantly taste test, and add some things to it. Keep in mind that I don’t know much about what to add to things to add flavor to it, and I just had fun and experimented a little but not too much. First, along with drizzling melted butter over the chicken, I also drizzled some Italian dressing over the chicken I’ve used to make the most simple Italian chicken I grew up having(marinade chicken breast in Italian dressing and bake it in the oven) and let it go on high for 4 hours. For the sauce I used the 4 ounce cream cheese and 2 cans cream of chicken. I was lacking chicken broth but it was fine. It looked a little thick so I added a little water after I poured in the Italian seasoning in batches and constantly tasting to make sure it wasn’t too salty. I also added in some parsley. There was a good bit of juices in the cooker, I didn’t drain it, just poured the sauce in and mixed it. Served it over fettuccine noodles. We all loved it, I’ll be passing this recipe on to my big sister and I’ll be making this again but next time I’m adding red and yellow peppers(we love peppers).
Delicious and easy crock pot meal that the whole family loves
This was easy to manage and we loved it. It was an easy dinner that tasted like a nice dinner. 🙂