Crockpot Italian Chicken

Crockpot Italian chicken is a simple 5-ingredient recipe no one can resist! It’s made with tender, flavorful shredded chicken in a rich, creamy Italian-seasoned sauce. 

It’s a delicious, comforting meal perfect for busy weeknights. I love serving it over rice or pasta. You can even put it on top of mashed potatoes! 

It brings a taste of Italy right to your table without all the usual hassle.

Once you try it, it’ll be a staple in your weekly rotation!

Why You’ll Love This Crockpot Italian Chicken

Rich & Creamy: The cream cheese and cream of chicken soup are absolutely wonderful. They create a luscious, velvety sauce to cover the tender chicken. 

Versatile Serving Options: As mentioned, this dish pairs well with many things. You can serve it over rice (or with rice on the side) or noodles. It tastes great on top of mashed potatoes or eaten by itself with a salad and garlic bread.

Irresistible Taste: The Italian dressing seasoning infuses the chicken with a delightful flavor. It transforms every bite into a savory delight.

Ingredients

• Boneless, Skinless Chicken Breasts: Though thighs also work, I prefer breasts. They’re tender and juicy and become melt-in-your-mouth delicious after slow cooking. 

• Cream of Chicken Soup: The creamy base brings the whole dish together. 

• Cream Cheese: When mixed with the soup, it makes the sauce extra creamy.

• Italian Dressing Seasoning Mix: It features a blend of zesty herbs and spices. It’s what gives the chicken and sauce their incredible taste. 

• Chicken Broth: Add just a splash to help thin the sauce to your desired consistency. 

How to Make Crockpot Italian Chicken

I love Crockpot recipes because they’re so simple. This one, for example, has only five steps. 

1. Add the chicken. Place the breasts in the bottom of the Crockpot. 

2. Make the sauce. Combine the cream of chicken soup, cream cheese, seasoning blend, and chicken broth in a medium bowl. Mix well, then pour over the chicken. 

3. Cook. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours. 

4. Shred and combine. Remove the chicken from the slow cooker and shred it with forks. Return it to the slow cooker and stir it into the sauce until combined. 

5. Garnish and serve. Serve the chicken and sauce over rice, pasta, or mashed potatoes. Garnish with grated Parmesan and fresh herbs if desired. 

Tips for the Best Crockpot Italian Chicken

Since the Crockpot does most of the work, it’s impossible to mess up. But these tips make it even better.

• Choose the right cream cheese. Be sure to use full-fat, block-style cream cheese. The reduced-fat kind won’t taste as good, and the spread doesn’t work. Cut it into evenly sized cubes to help it melt into a smooth, creamy sauce. 

• Make it thin. Use 2 cans of cream of chicken soup instead of one to thin out the sauce. 

• Need less sodium? Reduce the Italian seasoning packets down to just one. The dish won’t be quite as flavorful, but it’ll still taste good.

• Add extra veggies. You can toss some sliced mushrooms, diced bell peppers, or diced onions into the Crockpot, too. You can also substitute boneless, skinless chicken thighs for the breasts. 

How to Store

Because this dish stores well, it’s perfect for meal-prepping. 

To Store: Let the chicken cool completely. Then, transfer it to an air-tight container and refrigerate for up to 4 days. 

To Freeze: I actually recommend against freezing this dish. (The sauce tends to separate once it’s reheated.) However, if you must, you can freeze it in a freezer-safe container for up to 2 months. 

To Reheat: Let frozen leftovers thaw in the fridge overnight. Then, warm them in a microwave-safe dish in the microwave. You can also reheat them on the stove over medium-low heat. Add a splash of milk or broth if needed.