Slow Cooker Creamy Italian Chicken - Dump and Go Dinner
This is the perfect easy, comfort meal for between holiday celebrations or busy nights when you need something simple to make. Plus you can stick to your real food resolutions by using our Italian Dressing and Cream of Something Soup recipes to give you more control of what ingredients make it to your plate.
Ingredients
- 2 tablespoons Italian Dressing Dry Mix
- 8 ounces soften Cream Cheese
- 25 ounces Cream of Chicken Soup
- 2 pounds Chicken, Boneless Breasts
- 8 cups cook Farfalle (Bowtie)
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mix together dressing mix, cream cheese, and cream of chicken soup.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mix together dressing mix, cream cheese, and cream of chicken soup.
- Place the chicken in the slow cooker and pour the sauce over top.
- Cook on low 4-5 hours or until chicken is cooked through.
- Serve over cooked pasta.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 oz chicken & 2 cups pasta Amount Per Serving
- Calories
- 994
- Total Fat
- 41g
- Saturated Fat
- 16g
- Trans Fat
- 1g
- Cholesterol
- 239mg
- Sodium
- 2293mg
- Total Carbohydrates
- 82g
- Fiber
- 0g
- Sugar
- 9g
- Protein
- 69g
- WW Freestyle
- 25
24 Comments
Join the discussionThis may be a stupid question, but is the 3 cups of Cream of Chicken Soup the concentrated canned version or the diluted with 1 can of water version?
Not a stupid question at all! You’ll just used the concentrated soup and not add the additional liquid it calls for.
Do you use 3 cups of the condensed soup or mix the condensed soup with water to create the 3 cups?
Thanks for the recipes. Confused as this is not low histamine??
Mignon, you are correct, this is not a low histamine recipe. Can we ask: where do you see this labeled as low histamine? We hate to cause any confusion. Many thanks!
This recipe is on the SPRING LOW HISTAMINE ALLERGEN FREEZER MENU VOL. 1 list of recipes.
Thank you! We’ved passed this along to our MenuBuilder team.
As a Non-US Member I would love to see if there is a way to include an equivalent to products that are not available outside of the US.
For example 2 tablespoons Italian Dressing Dry Mix. Italian Dressing Dry Mix is not something that can be purchased in Australia.
For the Australian version I use this recipe
http://allrecipes.com.au/recipe/1368/italian-salad-dressing-herb-mix.aspx
The US site also has the recipe which can be found below.
http://allrecipes.com/recipe/25171/italian-dressing-mix/
Thanks for the suggestion. I will pass that along to our Menu Builder Team so that they can look into that.
I agree! I have no idea what creamof chicken soup is, we can’t get it in Norway, so this is automatically a no go recipe for me.
Sorry, probably a dumb question…Is the chicken thawed or frozen when put in slow cooker?
Thank you!
Debbie….not a dumb question at all! The chicken should be thawed when put into the slow cooker!
What is zaycon about?
Zaycon is a site where you can get farm fresh meats delivered close to you at a great price!
Can I use regular salad dressing or does it have to be the dry
Hi Kim, I believe why the recipe says dry mix is for a concentrated flavor of the spices. You could add regular salad dressing, it may just be a little more watery since you’re adding more liquid. You could try Italian Seasoning as a substitute if you have it in your pantry. Hope this helps! ~ OAMM
Can the cream of chicken soup be substituted with cream of mushroom soup? Also, if you’re freezing this, do you dump all frozen items as is in the slow cooker or do you need to thaw a bit first?
Hi Anisah — you can substitute cream of mushroom for cream of chicken soup. You would want to thaw the contents in your refrigerator for 24-48 hours before cooking in your slow cooker. I hope this helps! ~ OAMM
Can you cook this faster on high
Kayla, since this dish has a lot of dairy, I may not try to cook this dish on high for a shorter amount of time (just to avoid any unwanted curdling).
I’ve made a very similar recipe on high with a modification of adding the cream cheese after the chicken is finished cooking. (The cream cheese can be frozen separately if you’re making a freezer meal and are planning to cook on high ahead of time. ) Just set your cream cheese out of the fridge to soften up while the chicken cooks to help it mix in more easily. Another trick is to place the box of cream cheese on the lid of your crock pot (or instant pot) to warm it up more quickly. I also did mine with chunks of chicken instead of whole breast halves making it easy to mix.
This is really good if you substitute cream of mushroom soup and add fresh sliced mushrooms! so yummy!
Hello,
I think I’m missing something. It says to try using your Italian dressing and Cream of something soup recipes in this recipe, but I don’t see those recipes included and can’t find them.
Where may I be able to find them?
Hi Nichole! Yes we do have these recipes – the Italian Dressing and the Cream of Something Soup . They are both easy recipes to make with ingredients that are typically found in your pantry!