Crockpot Italian Chicken
Tender chicken breasts slow-cooked in a tangy Italian dressing, blended with cream cheese and cream of chicken soup, creating a silky, comforting sauce that's perfect for rice, pasta, or sandwiches.
Ingredients
Main Ingredients
- 2-3 pounds boneless, skinless chicken breasts Boneless thighs work too.
- 1 cup Italian dressing Bottled or homemade; regular or low-sodium.
- 8 ounces cream cheese Full fat for the creamiest texture; soften to room temperature.
- 1 can cream of chicken soup Use condensed for body and savory depth.
- 1 teaspoon garlic powder Essential for flavor boost.
Instructions
Preparation
- Arrange the chicken breasts in a single layer in the bottom of the crockpot. Pat them dry so the sauce clings better.
- In a medium bowl, combine the Italian dressing, softened cream cheese, condensed cream of chicken soup, and garlic powder. Whisk until smooth; small lumps from the cream cheese are okay.
- Pour the sauce evenly over the chicken, using a spatula to nudge it into any gaps.
Cooking
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and easily shreds with two forks.
- Shred the chicken right in the crockpot using forks or meat claws. Stir the shredded meat into the sauce to soak up the flavors. Adjust seasoning with salt and pepper if needed.
Serving
- Serve over steamed rice, buttered noodles, in toasted rolls, or in warmed tortillas.
Notes
Best served over rice, pasta, or in sandwiches. Store leftovers for up to 3–4 days. You can freeze for up to 3 months.