Swap Ready

Slow Cooker Creamy Italian Chicken

Need an easy “throw and go” recipe to keep you from ordering take out in between holiday celebrations? This meal is perfect! Since my space is limited, I like to keep whole food versions of convenience items (mixes, cream soups, chicken broth, etc.) in the freezer for quick meals like this one. But if you have more space, you can mix up all of the ingredients on your big cooking day, thaw, and throw it in the slow cooker. Don’t forget to check out our add on recipes. You may want to make extra to have on hand for your holiday celebrations. Especially cream soups! What is a holiday without cream soups?

{Note: If you can’t find a good deal on boneless skinless breasts, you can substitute other cuts. I used split breasts with the skin on, and it was very easy to shred it off the bone before serving. Thighs are my favorite and would also work well.}

Slow Cooker Creamy Italian Chicken


Kim @ onceamonthmeals.com


  • 4 boneless skinless chicken breast
  • 0.5 cups (one batch) Italian Dressing Mix
  • 8 ounces cream cheese, softened
  • 3 cups Cream of Chicken Soup
  • Cooked pasta

    I think this is going to be my go to meal over the coming busy weeks. Delicious, comforting, and simple.


Place chicken in slow cooker. In a large bowl, combine Italian dressing mix, cream cheese, and cream of chicken soup. Pour over chicken in the slow cooker.  Cook on low 4-5 hours or until chicken is cooked through. Serve over cooked pasta.

Freezing Directions:

Combine ingredients as directed above. Place chicken breast and cream cheese mixture over chicken in freezer bags and store until serving day. To serve: Thaw completely and cook and serve as directed above.

Servings: 4

**conversion chart image provided by Erik Spiekermann

24 Responses to “Slow Cooker Creamy Italian Chicken”

  1. Jennifer says:

    Could I sub plain yogurt for the cream cheese? Or would I lose some “creaminess”?

  2. ashley a says:

    I have a 26oz can of cream of chicken do i use that or do i have to add water? Thanks

  3. Martha says:

    Is 3 cups of soup equal to 3 “cans” of soup, as your posts for making homemade cream soups encourages us to bag one “can” worth per bag when freezing? Just want to know how many bags to defrost!

  4. Kaela says:

    Does the chicken have to be thawed or can you put it in frozen?

  5. Melanie says:

    Do you mix up the .5 cups of italian dressing mix with the vinegar, oil, and water before mixing it with soup and cream cheese?

  6. BonnieEbert says:

    Served over mashed potatoes instead. Kids went back for seconds.

  7. […] 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 […]

  8. Nicole says:

    So, after I make the Italian dressing mix then I add the water, oil and vinegar and only use 1/2 cup of the dressing? Is that correct? Or do I just mix up the spices and use 1/2 cup of the spice mix? Thanks

  9. Donna Shields says:

    Im just a bit confused, in question 5 it is asked if dressing dry mix is mixed with wet I gredients and kelly says yes but then in question 8 lisa states to use 1/2 cup dry mix. Please clarify.

  10. lindsay says:

    Cans of soup? Ugh. Not a great example of a whole food recipe. :(

    • kim says:

      Lindsay, you are right that canned soups do not fit the Whole Foods category. But if you follow the link in the recipe it will take you to our homemade “cream of something” soup recipe. All whole foods and no junk! This recipe is more of a whole foods makeover of a traditional meal. Hope that helps.

  11. Renee says:

    My entire family loves this recipe. Its one of those meals you need bread to soak up the left over sauce that’s on your plate. I always double this so I can freeze more.

  12. Lulu says:

    NUTRITION FACTS: I used livestrong’s myplate to gather the information for all the ingredients at the single serving size. I used philadelphia cream cheese, wishbone italian dry mix, and campbell’s soup.

    ONE SERVING = Calories 446, Protein 33, Fat 23, Carbs 25, Cholesterol 129, Fiber 6, 2775 Sodium

    Don’t forget to add the calories of your noodles/rice/potatoes that you add.

    (The sodium in the italian dressing dry mix is 1800 mg of the 2775. The dressing is 300 mg per teaspoon. Using an eighth of a cup per serving is actually 6 servings of the mix, or 1800 mg.

    If you use the HOMEMADE ITALIAN DRESSING LINK… and use McCormick’s Garlic Salt, the sodium for the dressing goes from 1800 down to 1470 per serving. Which would be 2445 mg sodium for the meal – before you’ve added the noodle.)

    Next time, I will use much less of the mix!

    • debbie says:

      Thanks for the information! We do understand, however that nutritional values can be different depending on what program you use to calculate.

  13. Laura says:

    Can you please tell me what to do when using condensed cream of chicken soup? (I am using the Whole Foods brand.) Do I leave it as is & use 3 cups or do I dilute it & then use 3 cups? Thanks.

    • debbie says:

      Laura, you can use it straight from the can without diluting it. It will draw moisture from the other ingredients, as well.

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