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Italian cream cheese chicken is a simple way to enjoy tender, creamy, flavorful chicken over noodles, rice, or potatoes. With only four ingredients, this is definitely one of those slow cooker recipes you will have on repeat.
Make sure you keep the ingredients needed for this recipe on hand so you can whip this up for busy weeknights. I have a few more recipes that use similar ingredients and come together quickly. Try my Olive Garden chicken pasta, and my Italian chicken and potatoes.
Reasons You’ll LOVE This Recipe
- Customizable: I love how customizable this recipe is. You can keep it simple with just the four ingredients that are already in the recipe, or you can get creative! Try adding sauteed garlic mushrooms, your favorite cooked pasta, or steamed broccoli.
- Great for a crowd: Double this recipe and you will be able to feed a LOT. Or, you can use all of the leftovers throughout the week and have delicious lunches ready to go!
Ingredients for Italian Cream Cheese Chicken
This recipe uses only four ingredients, and you probably already have them in your kitchen! Scroll down to the recipe card for exact measurements.
- Chicken Breast: Boneless, skinless chicken breasts absorb flavors well and pair perfectly with cream cheese and Italian seasoning. Their tender texture creates an ideal consistency for the sauce.
- Zesty Italian Dressing Mix: The Italian dressing mix will add zest and flavor to this dish, which is what makes it so incredible!
- Softened Cream Cheese: Provides a rich, creamy texture and a tangy, sweet flavor that enhances the dish.
- Canned Cream of Chicken Soup: Adds a smooth texture and a savory chicken flavor to the dish.
How to Make Italian Cream Cheese Chicken
I love how simple this slow cooker creamy Italian chicken recipe is! You can easily have this prepped in 10 minutes, set the crockpot and forget it! Dinner is ready without much effort at all!
- Combine: Mix the cream of chicken soup and Italian seasoning in a crock pot. Cube the cream cheese and then place it in the crockpot.
- Add Chicken: Lay the chicken over the soup and cream cheese, set the crockpot to low, and cook for 3 hours.
- Stir and Flip: Remove the chicken and mix the sauce together. Replace the chicken flipped from how it originally was. Cook for another 2-3 hours or until the chicken is cooked through.
- Shred: Once the chicken is cooked, shred it inside the crockpot. Remove the shredded chicken and serve with your favorite sides!
Tips for Making Italian Chicken
This recipe is hard to get wrong, but here are some tips and suggestions to make sure it turns out just how you like it!
- Sauce: Typically, the chicken will produce enough juice, but if the sauce is too thick, add a little milk or chicken broth when flipping the chicken.
- Timing: If you want to speed up the cooking process a bit, once you flip the chicken over and mix the sauce, set the heat to high and cook for another 1-2 hours. Always check to make sure the chicken is fully cooked.
- Side Suggestions: The beauty of this dish is that it goes well with so many options, such as rice, potatoes, and pasta.
How to Store Leftover Italian Cream Cheese Chicken
This is by far one of my favorite recipes to have a bunch of leftovers. My kids devour it so I usually make a double batch! It is perfect for them to heat up and eat for lunch the next day or as a snack.
- Let Cool: Ensure the chicken mixture has cooled completely before transferring to an airtight container.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Place the desired amount in a microwave-safe plate or bowl—heat on high in 30-second increments until it reaches your preferred temperature.
More Crockpot Chicken Recipes
I can’t tell you how many times crockpot meals have saved the day on busy weeknights! Here are some of my most popular recipes, which will surely come in handy on busy days to come!
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Italian Cream Cheese Chicken
Ingredients
Ingredients:
- 4 boneless skinless chicken breasts
- 1 packet Zesty Italian dressing seasoning
- 8 ounces cream cheese, softened, cut into 1-inch cubes
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Add the cream of chicken soup, Italian dressing packet, and cubed cream cheese to the crockpot.
- Place the chicken breasts on top of the soup and cream cheese.
- Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Shred the cooked chicken inside the crockpot. Stir the chicken and sauce until creamy and combined.
- Serve over pasta, rice, or potatoes!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I DON’T LIKE CHICKEN BREAST WOULD THERE BE ANY DIFFERENCE USING CLEANED AND SKINNED LEGS OR THIGHS?? THIS SOUNDS ABSOLUTELY TERRIFIC I CAN’T WAIT TO COOK IT.
Instead of grated cheese, try slices of Swiss cheese and then cover with herb stuffing mix. I also like to put a little white wine when I mix the cream of chicken soup to put in the recipe.
This sounds good till you read you put in a can of cream of chicken soup. I cook only from scratch. All the cans of soup, even the lower sodium ones have enough sodium to kill all of us. The daily intake of sodium that is safe, is between, 1500- 2300mg/per day. Thats about a tsp. The CDC recommends only 1500mg and no more to stay healthy. One can of cream of chicken soup has 1998mg. Thats just one meal for the day. You can make your own cream of chick soup with low sod chick broth or stock, flour, and butter. Like making a gravy, add some spices, and kosher salt. ( kosher salt has less sodium than table salt, it takes 2 tsp of table to equal one tsp of kosher) Much healthier. So quit being lazy and cook from scratch, make your family healthier. We need to teach our children how to eat better.
i would love to make this but am in UK and havnt a clue what zesty Italian is. Can anyone help with an equivalent. thanks in advance
Do you use boneless or bone in chicken breasts??
I used boneless. 🙂
Looks good, but I’d like to know what are the directions for making in a pan or baking. I love cream cheese recipes.
I would just combine the ingredients and soften the cream cheese to make sure it blends together and bake at 350 for 30-40 minutes until chicken is no longer pink and cooked through. This is one of our favorites! 🙂
Great looking urban art. I am so glad to get a peek at it!
I am an avid home cook and this recipe was absolutely delicious! My daughters loved it served over rice. I made it again and added some garden peas and diced carrots for a little color… This is definitely a favorite!
this was fantastic..making again tonight…but shredding the chicken and rolling in tortillas….spreading sauce over with some cheese and baking for yummy enchiladas!
This was delicious! I added an additional can of cream of chicken. I served it over elbow macaroni. Thanks for posting!
I made it today for dinner and my husbands workers stop in for dinner occasionally and I recieved nothing but great reviews! Little do they know it was so easy to make! lol Thanks for the recipe! although i did add a tablespoon of garlic powder gave it a little extra kick.
I would love to make this while I’m at work but my husband doesn’t get home until about 9 hours after I would turn the crock pot on. unfortunately I am not home for 10 hours and its nice to come home to a meal that’s ready to eat. Have you attempted to cook this on low for longer or in the oven instead? I’m looking for a way to make this without overcooking it.
This is precisely why I got a programmable crockpot! I am a substitute teacher and frequently get a call early in the morning that gives me only an hour to get to school. I had only a limited number of recipes that would be okay in the crockpot until I got home without getting over cooked. So I invested in a programmable crockpot that will switch to a keep warm setting after the cooking time was up. I love it and now I can cook many more recipes!
I have made this recipe for years! I use frozen chicken breast to start (I buy the family packs of breast when they go on sale and opt for the thick ones). Cook on low and add plenty of chicken broth. I am usually gone about 9 hours before I get back from work and its always perfectly cooked. Haven’t tried it with fresh chicken breast but the frozen has never let me down 🙂
Back in the day…….before we had programmable crock pots I used a wall timer, so I could set the time for the crock pot to turn on. And I ALWAYS started with frozen meat. It must have worked; I’ll still cookin’.
Thanks this is a great idea! Cheaper that getting the programmable and tossing out my slow cooker that I got a deal on black Friday, that I’m just now taking out of the box:)
I make something similar that includes cream of mushroom soup. I love meals with cream cheese.
Sounds great!
me too!
This sounds so good! I pinned it immediately!
CAS