Crockpot Italian Chicken is my favorite easy dinner recipe, made with just 5 simple ingredients! Tender bites of shredded chicken are made creamy and flavorful with Italian dressing seasoning, cream of chicken soup, chicken broth, and cream cheese. Hundreds of five-star reviews make my easy Italian chicken breast recipe a weeknight winner!
Top Reader Reviews
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.
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This is always so good!!! The zesty Italian seasoning gives it a good kick compared to the regular Italian seasoning …love it!!!❤️
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Creamy Italian Chicken
I plug in my Crockpot on a weekly basis and it’s often for this creamy Italian chicken recipe! This is a tried-and-true family favorite that I know everyone will love. Made with 5 inexpensive ingredients that I always have on hand, this is a set-it-and-forget-it style slow cooker recipe that’s absolutely perfect for busy weeknights.
Cream cheese and cream of chicken soup make this chicken beautifully creamy, while the Italian dressing seasoning adds just the right amount of zest. Boneless chicken breasts work best for this recipe because they’re easiest to shred, but boneless thighs work too. Serve it with rice or pasta, and you’ll have the best Crockpot meal ever!
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Stovetop Instructions
If your slow cooker is on the fritz, you can also make this Italian chicken recipe on your stovetop. Pan-sear the chicken breast, then mix all of the ingredients for the Italian dressing sauce and simmer in a large pot. Mix the chicken with the sauce when it’s ready, shred (if desired), and voila!
Crockpot Italian Chicken Recipe
Equipment
- Crockpot
Ingredients
- 6 boneless, skinless 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 boneless, skinless 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
- Shredding Italian chicken directly in the Crockpot is super easy, but you can also shred it on a plate for more even shredding.
- 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, pasta, or egg noodles.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
Throw the ingredients in the slow cooker and this Italian chicken will be ready before you know it.
Shredded, Cubed, or Whole
The zesty Italian flavor makes this chicken delicious no matter how you serve it! I prefer shredding it, as the recipe instructs. But the chicken breasts can also be served without shredding, coated in that wonderfully creamy sauce.
If you prefer diced or cubed chicken, simply chop it up before adding it to the Crockpot with the other ingredients. Then cook on HIGH for 2-3 hours, or LOW for 4-5 hours.
How to Make Italian Shredded Chicken Breasts in a Slow Cooker Step by Step
Season the Chicken: Place 6 boneless, skinless chicken breasts into the Crockpot, then cover them with 2 packets (1.4 ounces) of Italian dressing seasoning.
Cook: To the crock, 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. I find it easiest to do this on a plate, pulling two forks through the chicken until fully shredded. However, you can also do this directly in the slow cooker.
Combine: Mix the shredded chicken back into the slow cooker until well incorporated with the creamy Italian sauce.
Serve: Serve Crockpot Italian chicken over rice, pasta, or egg noodles and garnish with some fresh herbs. The shredded chicken can also be loaded onto your favorite sandwich buns! This is a creamy recipe though, so you may want to let extra sauce drip off into the pot before placing it on the bread.
How to Store, Freeze, and Reheat
Let creamy Italian chicken cool to room temperature before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up 3 months. Thaw in the fridge before reheating.
- Reheat: For best results, reheat on the stovetop over medium heat with a bit of added broth or liquid. Stir regularly until warmed through.
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