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Cream Cheese Chicken

There’s a certain amount of pressure that comes when writing for a food blog. Sometimes I feel like I need to share the “perfect” dish. But the truth is, what’s perfect for one family, probably isn’t for another. Cream Cheese Chicken is a recipe I originally hesitated sharing because it’s not fancy or pretty. It is however, fast, inexpensive, tasty, and comforting. It can be served with mashed potatoes, rice, pasta, or just a simple salad, and can be thrown in the slow cooker and forgotten about.

And sometimes, dinners like that really are–don’t you think–quite perfect.

Cream Cheese Chicken


Pam @ onceamonthmeals.com


  • 2 pounds boneless, skinless, chicken breast
  • 1 can (10.75 ounces) cream of chicken soup
  • 8 ounces cream cheese
  • 1 packet dry Italian dressing mix


Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. Serve over hot cooked rice or mashed potatoes, or noodles, if desired.

Freezing Directions:

Mix soup, cream cheese, and dressing mix. Place raw chicken in freezer bags. Pour sauce over chicken, seal, label, and freeze. To serve: Place bag contents in slow cooker. No need to thaw. Cook on high 4-6 hours or low 8-10 hours, or until chicken is cooked through.

Servings: 6

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46 Responses to “Cream Cheese Chicken”

  1. Jen says:

    This is one of my favorite crock pot recipes and I make it often. It’s so easy though, I never think to do it as a freezer meal.

  2. Crystal says:

    I don’t think I have Italian seasoning, but what about a Ranch packet? Do you think that’s a good substitute?

    • Pam says:

      I think Ranch would be a good substitute! Or if you have bottled Italian dressing you could use some of that too…maybe 1/2 cup? I’ve done that before and it turned out great. Except I didn’t really measure…just poured some in.

    • Miranda says:

      Here’s a quick Italian Dressing mix that I got from a copy cat cookbook, it’s supposed to be just like Good Seasoning’s.

      Italian Dressing Mix

      ½ TB Garlic Salt
      ½ TB Garlic Powder
      1 TB Sugar
      2 TB Italian Seasoning
      1 ts pepper
      ½ TB Parsley
      ¼ ts celery salt

  3. Sounds perfect for my son who is very picky and I love slower cooker meals for soccer practice nights! Could make it lower fat with fat free cheese and soup I guess.
    Thanks for sharing – anything with no green or red chunky bits are perfect for us

    • Pam says:

      Although I didn’t write it in the recipe, I do usually use fat free cream cheese and/or lower fat soup.
      My kids love this meal too–nothing chunky, red, or green! Although I do usually serve steamed broccoli or something green with it.

  4. Leah says:

    This is one of my all time favorite recipes! We LOVE this at our house, the recipe we usually use doesn’t have us add the cream cheese or soup until the end, only cook the chicken w/ butter & the dressing mix first. I’m going to try it this way and see how different it is.
    Thanks for the reminder of a GREAT recipe

    • Sarah M says:

      This is how we make it at our house too! Love cooking the chicken in butter first. I too am going to try it as given here. It is a GREAT meal!

  5. Hanna says:

    This looks amazing! I am new to the once a month cooking (my first time will be September!), and I was wondering if this could be frozen with individual meal sizes? I live alone and 2 lbs of chicken for a week is a little much expecially cooked the same way.

  6. Kim says:

    Thanks for posting this recipe – you helped me out for dinner tonight. The family loved it. I didn’t have cream of chicken soup so used the Campbell’s Cream of Onion and homemade Italian salad dressing mix -yum! I cooked noodles to go with it, cut up the chicken into smaller bites and added the noodles – perfect! Thanks again!

    • KC says:

      Make your own cream of chicken… 3 tbs butter, 1 tbs corn starch – melt and whisk consistantly – add 1/2 cup milk and 1/2 cup chicken broth (salt and pepper to taste) – whisk until mixture becomes thick… I never buy cream of chicken anymore because this takes like 5 minutes to make and it tastes way way way better than store bought plus it is sooooo much cheaper!

  7. Wendy says:

    Oh Love the idea of using a Ranch packet. My daughter has Ranch with everything. (she even asked to have it on a peanut butter sandwich once).

  8. simone says:

    Yum! Would love to have this featured in our October Blog Hop for a chance to win a cookbook. http://is.gd/59HVTM

  9. […] Cream Cheese Chicken: This was easy to make (no cooking on your cooking day and cooks in the crock-pot), but it just wasn’t my favorite thing, especially when reheated. It wasn’t bad, but I don’t know that I would make it again, even though it was easy. […]

  10. […] love my crockpot, and I love this recipe for the easiest, most delicious chicken that even my finicky dinnertime monster will eat. I mean, […]

  11. Shalee says:

    Just put this in the crockpot now…was trying to think of something to make for tonight and someone had this posted on Pinterest, so I thought I would give it a try! Excited and hope it’s amazing!!! It is so easy!

  12. […] Cream Cheese Chicken Share this:TwitterFacebookLike this:LikeBe the first to like this post. […]

  13. Arcadia says:

    I wonder how this will taste with dry onion mix.

  14. recipe for chicken…

    […]Cream Cheese Chicken by Once a Month Mom | OAMC from Once A Month Mom[…]…

  15. Amanda says:

    Should the chicken be thawed before you put it in the crock pot?

    • Tricia says:

      It should. There are some that will say you can put it in the slow cooker frozen but for safety purposes, you should thaw it first. (Don’t want it in the temperature danger zone longer than 2 hours).

  16. Candace says:

    Are you supposed to add water to this? I made it but it burnt quite a bit of the chicken. I was cooking it on low too! What did I do wrong?

    • Kelly says:

      Candace, No water should be added but my crockpot always has a tendency to cook high even on low, so I add a little water or broth just in case.

  17. Amanda says:

    I ended up using a ton of herbs de provance (sp) instead of italian seasoning mix and man, it was amazing! This is such a great simple recipe for making your own!

  18. Bridgette says:

    I think I must’ve done something wrong. This did not turn out well. Everything was cooked but the sauce was not tasty and did not look like the picture :( The Italian dressing mix threw it off, I don’t remember what brand i used but I think that did it in.

    • Tricia says:

      Hmm, this is the first I have heard of someone not liking it. Perhaps it was an old packet or a packet that was old?

      • Bridgette says:

        I had just bought it but it is still a possibility. It didn’t look like the picture but I followed the directions exactly. I don’t think it was the recipe that had an issue it must’ve been teh ingredients i was using.

  19. Veronica says:

    Does anyone else have an issue with it being too salty? It’s almost to the point where I don’t really want to eat it. Next time, if I try this one, I will make my own cream of chicken and add my own seasonings SANS SALT! Bleck!

  20. Becca says:

    Adding a can, drained, of diced/crushed/whatever tomatoes and a package of mushrooms to this makes a slightly more well-rounded and still delicious dinner :)

  21. Faith says:

    I am so glad I found this recipe again! I knew it was simple, but I didn’t want to mess it up. Last year when I made it for freezer meals, I ran out of crm of chx, so I used some of Tastefuly simples, chipotle fruit sauce, (Forget the exact kind) instead of the cream of chicken soup. Oh my goodness. It was amazing! We had it with mashed potatoes.

  22. […] can make this dish to suit any dietary fancy: whole foods, traditional, and now diet. This is classic comfort food made easily in the slow cooker, but it will easily help […]

  23. Kym Smith says:

    I was wondering if there is an oven version to this. It’s sounds so delicious and i want it tonight! However I don’t have time cook it 6 to 8 hours :(… Thank you!

    • Katie says:

      You could do the same recipe in a baking dish in the oven. I would cook at 350 for 30-40 minutes and check to see if the chicken is done. If it starts to dry out at all, feel free to add a little bit of water or chicken broth, about 1/4 cup at a time. Let us know how it turns out!

  24. Briony says:

    Im in Australia and we don’t have Italian dressing mix. What is it exactly? Could I just use Italian mixed herbs? Or French onion soup mix?
    Thanks for your help!

  25. Lola says:

    I am going to make my own Italian seasoning so that it will have less salt and no preservatives … but how much is in a packet? I don’t know how much of the mixture to add to my crock pot.

  26. Allison says:

    I was hesitant in making this at first (it’s not that appetizing to look at initially)…but I had all the ingredients on hand so I took a shot. My husband and I loved it served over rice. He’s raved about this recipe for weeks and has demanded I share it with our friends. It’s definitely become a staple in our house very quickly! It’s a great low cost meal to make- with only a handful of ingredients! Thanks for sharing this!

  27. SarahPM says:

    I’ve Been using this recipie since I first saw it on a Campbell’s can years ago! We actually don’t use dressing mix at all (family preference) and I shred the chicken and mix it into the sauce before I serve it over egg noodles.

    • SarahPM says:

      Oops, just looked at my copy – the Campbell’s version used cream of mushroom soup. That’s probably why we skipped the Italian seasoning – enough salt and flavor in the soup for us. I’m def going to try making my own cream of chicken soup from an earlier comment!

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