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This is been a family favorite for years. It is still in the recipe rotation. That is how much everyone loves it. Like I said before, I love cream cheese in recipes. Some turn out better than others. This one is awesome. I skinny it up a little by using fat-free cream cheese and wheat noodles.

More Slow Cooker Chicken Recipes

Quick Tips

  • Sauce: Typically the chicken will produce enough juices, but if the sauce is too thick add a little milk or chicken stock 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.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

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Italian Cream Cheese Chicken

By: Alyssa Rivers
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6 Servings




  • In a crockpot, mix together the cream of chicken and Italian dressing. Cube the cream cheese and place it in the crockpot.
  • Lay the chicken over the soup and cream cheese, set the crockpot to low and cook for 3 hours.
  • Flip the chicken and mix the sauce tother a bit. Cook for another 2-3 hours or until the chicken is cooked through.
  • Once the chicken is cooked, shred it inside the crockpot. Remove the chicken and serve with your favorite sides!


Calories: 218kcalCarbohydrates: 4gProtein: 33gFat: 7gSaturated Fat: 2gCholesterol: 101mgSodium: 550mgPotassium: 582mgSugar: 1gVitamin A: 138IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Italian, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  2. 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.

  3. 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.

  4. 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

  5. Looks good, but I’d like to know what are the directions for making in a pan or baking. I love cream cheese recipes.

    1. 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! πŸ™‚

  6. 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!

  7. 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!

  8. This was delicious! I added an additional can of cream of chicken. I served it over elbow macaroni. Thanks for posting!

  9. 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.

  10. 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.

    1. 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!

      1. 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 πŸ™‚

    2. 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’.

      1. 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:)