Crockpot Italian Chicken is an easy dinner recipe that calls for just 5 ingredients! Tender bites of shredded chicken are made creamy and flavorful with Italian dressing seasoning, cream of chicken soup, chicken broth, and cream cheese. It’s one of my favorite weeknight dinners!
This is a tried-and-true family favorite recipe! I plug in my Crockpot on a weekly basis and it’s usually for this Italian chicken recipe. It’s a set it and forget it slow cooker recipe that features just 5 inexpensive ingredients. Perfect for those crazy weeknights when I can barely keep up with my kids!
What’s in this Crockpot Italian chicken recipe?
This Crockpot recipe only requires 5 ingredients, making it one of my favorite budget-friendly chicken dinners. I love how quickly I can run in and out of the grocery store with this recipe!
- Italian Dressing Seasoning: If you’d like to lower the amount of sodium, use 1 Italian dressing packet instead of 2. While the flavor won’t be as intense, it’ll still be delicious!
- Cream Cheese: For the creamiest consistency, I recommend using regular cream cheese, not low fat cream cheese.
- Chicken Broth: Want the best flavor in all of your recipes? Use my favorite homemade chicken broth!
Can I make it on the stovetop?
Yes! If your slow cooker’s on the fritz, you can also make this Italian dressing chicken recipe on your stovetop. Just cook the chicken as you normally would, then mix all of the ingredients for the sauce in a large pot. Stir in the chicken when the sauce is ready, shred, and voila!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
This is one of those recipes that’s just as good the next day! Store leftover Crockpot Italian chicken in an airtight container in the refrigerator for 3-4 days. Reheat it in the microwave for 30 seconds at a time until warmed through. Or place it back in the Crockpot on the warm setting until it’s fully heated through.
How to Freeze
Store Italian dressing chicken in an airtight container in the freezer for up to 3 months. When you’re ready to serve it, I recommend putting it straight back into the Crockpot on the low setting for a few hours, stirring frequently.
Notes and Tips
- I don’t recommend shredding chicken directly in the Crockpot. While it’s possible, you’ll lose big pieces of chicken once you start shredding. In a smaller bowl or plate, you can make sure everything is evenly shredded.
- While the Italian seasonings provide a ton of flavor, I understand that some people need even more of a kick! Try adding minced garlic and a sprinkle of dry oregano to your mixture. I love adding fresh parsley on top, too.
- Serve this slow cooker Italian chicken over rice or pasta!
Top Reader Review
“Made this 3 times so far and the family loves it. Last time I made it, I added egg noodles and extra broth the last hour before serving. So good! Thanks for the recipe.” – A. Maddox
Crockpot Italian Chicken Recipe
Ingredients
- 6 chicken breasts
- 1.4 ounces Italian dressing seasoning 2 packets
- 10.5 ounces cream of chicken soup
- 8 ounces cream cheese cut into cubes
- ½ cup chicken broth
Instructions
- Place the chicken into the Crockpot and sprinkle the Italian seasoning over the chicken breasts.6 chicken breasts, 1.4 ounces Italian dressing seasoning
- Add the cream of chicken soup, the cream cheese cubes, and the chicken broth.10.5 ounces cream of chicken soup, 8 ounces cream cheese, ½ cup chicken broth
- Cook on LOW for 5-6 hours; or on HIGH for 3-4 hours.
- Remove the chicken breasts from the Crockpot and shred using forks.
- Return the shredded chicken to the pot and stir everything together one last time.
- Serve over rice or cooked noodles.
Notes
How to Make Crockpot Italian Chicken Step by Step
Season the chicken: Place 6 chicken breasts into the Crockpot and sprinkle 2 packets (1.4 ounces) of Italian dressing seasoning over the chicken breasts.
Cook: To the pot, add 1 can (10.5 ounces) of cream of chicken soup, 8 ounces of cream cheese chopped into cubes, and ½ cup of chicken broth. Cover and cook on low for 5-6 hours, or on high for 3-4 hours.
Shred the chicken: Take the cooked chicken out of the Crockpot and shred it with two forks.
Serve: Mix the shredded chicken back into the slow cooker until well incorporated with the other ingredients. Serve Crockpot Italian chicken over rice or pasta.
Made this 3 times so far and the family loves it. Last time I made it, I added egg noodles and extra broth the last hour before serving. So good! Thanks for the recipe.
I’m so glad you enjoyed it!!
You said you added the noodles an hour before were the noodles raw or precooked when you put them in with the chicken? how much chicken broth did u use. Im thinking of making this friday evening. I usually make the olive garden version but the italian dressing makes son sick so doing it with dry this time. Thank u
Fast, EASY & family devours it!!
I love to hear that!
Is the can of cream of chicken soup condensed? Or mixed with water?
It is condensed! I will always call out in a recipe if you need to mix it with water!
Can I use cream of chicken soup that is not condensed? I am pretty new to cooking with a crock pot so not sure I know what the difference would be?
It should work; it might just be a bit saucier!
how many pounds of chicken? I know you say 6 breasts but they can vary in size
About 2 pounds!
Thank you so much! Everyone loves this
I’m so happy to hear that, Suzie!
Made this last night. It was great comfort food. I will definitely make it again. Thanks for sharing.
I’m so happy to hear you loved it, Denise!
I’m going to make this Monday.
Made this tonight and my family loved it! I added broccoli to mine and added my fettuccine. MY husband had 2 helpings and my daughter wanted leftovers for her lunch! Thank you for sharing!
I’m so happy to hear your whole family loved this recipe, Debra!
Easy recipe. It was delicious!
I’m so happy to hear you loved it, Kathy!
This is my third time making this.. huge hit in my house, super easy! I feel like I season a little diffrent everytime, but so rich and creamy! Love!