Slow Cooker Italian Chicken

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Slow Cooker Italian Chicken

Servings: 6 | Prep time: 10 mins | Cook time: 4–6 hours

Ingredients

  • Chicken: 1.5 to 2 lbs boneless, skinless chicken breasts.

  • The Sauce Base: 1 packet (0.7 oz) dry Italian salad dressing mix.

  • The Creaminess: 1 block (8 oz) cream cheese, softened and cubed.

  • The Liquid: 1 can (10.5 oz) condensed cream of chicken soup.

  • Optional: ½ cup chicken broth (for a thinner sauce) and fresh parsley for garnish.

Instructions

  1. Layer the Chicken: Place the chicken breasts in a single layer at the bottom of the slow cooker.

  2. Season: Sprinkle the dry Italian dressing mix evenly over the chicken.

  3. Mix & Pour: In a small bowl, whisk together the cream of chicken soup and chicken broth (if using). Pour this mixture over the chicken.

  4. Add Cream Cheese: Place the cubes of softened cream cheese on top.

  5. Cook: Cover and cook on Low for 5–6 hours or High for 3–4 hours.

  6. Shred & Serve: Once the chicken is tender, use two forks to shred it directly in the pot. Stir well to incorporate the melted cream cheese into the sauce. Serve over pasta, rice, or mashed potatoes.

Tips for Success

  • Don’t Overcook: Even in a slow cooker, chicken breast can get “chalky” if left too long. Aim for the lower end of the time range if your slow cooker runs hot.

  • The “Easy Mix” Hack: If the cream cheese looks lumpy after cooking, use a whisk to briskly stir the sauce before adding the shredded chicken back in.

  • Veggie Boost: Add a cup of sliced mushrooms or a handful of baby spinach during the last 30 minutes of cooking for extra nutrients.

Nutritional Info (Per Serving)

  • Calories: 345 kcal

  • Protein: 32g

  • Total Fat: 18g

  • Carbohydrates: 8g

  • Sodium: 890mg

Benefits of This Recipe

  • High Protein: Keeps you full and supports muscle recovery.

  • Low Effort: Requires zero sautéing or advanced prep.

  • Versatile: The leftovers make incredible sliders or filling for a toasted wrap.

Q&A

Q: Can I use frozen chicken? A: It’s generally safer to thaw chicken first to ensure it reaches a safe internal temperature quickly enough in the slow cooker. If you must use frozen, add 1–2 hours to the cook time.

Q: Can I use Greek Yogurt instead of cream cheese? A: You can, but it may curdle if cooked too long. If substituting, stir the yogurt in at the very end of the cooking process rather than letting it slow-cook.

Q: What should I serve this with? A: It’s traditionally served over rotini or egg noodles because the spirals soak up the sauce beautifully. For a low-carb option, try zucchini noodles or steamed broccoli.

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