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Creamy Crockpot Italian Chicken

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This recipe is an old favorite of our family.  What isn’t an old favorite is how unhealthy the original recipe is.  It calls for 1 cube of butter, a can of cream of chicken soup, an entire block of cream cheese, no veggies and served over white rice.   I really think most recipes are not very hard to make healthy.  When I make a dinner for my family I have a few of goals in mind.  Use the least amount of processed foods possible (for the entire fam) decrease the amount of saturated fat (for the hubs) and increase the amount of fruits and vegetables (for the kids).  

The first key to this recipe is to know how to make a Cream of Chicken Soup from scratch.  

Then there are a few other key ingredients for this recipe.  

After that it is just a matter of mixing everything together in the crockpot and letting it get all creamy and delicious for a while.  

You will add your veggies at the end. We used broccoli which I think pairs the best with this dish, but you could also use fresh spinach, green peas, or green beans.  We served ours over quinoa which was delicious, but you could also use brown rice or even bulgar.  

 

Creamy Crockpot Italian Chicken

Ingredients:

  • 4 chicken breasts
  • 1 package dry Italian dressing mix
  • 1 recipe cream of chicken soup
  • 1/2 cup water
  • 2-3 laughing cow cream cheese blocks
  • 2 cups frozen or fresh chopped veggies (broccoli, spinach, green beans, green peas)

Directions:

  1. Spray crock pot with non-stick cooking spray. 
  2. Place 4 smaller chicken breasts or 2 extra large chicken breasts into the crockpot. 
  3. Combine water and Italian dressing mix and stir.  Pour dressing over the chicken. 
  4. Layer chicken soup on top of ingredients.  Cover and allow to cook on low for 3 hours.  (Your crockpot may cook faster or slower - this is an estimate)
  5. When chicken is no longer pink in the middle, it is ready to be shredded with two forks. 
  6. Shred the chicken then mix the ingredients.
  7. Add cream cheese and vegetables and cook for another 30 minutes, until cream cheese is melted and veggies are softened and heated through. 
  8. Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.
  9. Serve over your favorite whole grain with a salad and fruit on the side!

24 Comments

June

Wow! Thanks for the cream of chicken recipe. So simple! I will paste that onto my fridge, lol!

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Dawn

I make this recipe all the time! Thank you for the new cream of chicken soup recipe!!!

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Jody Duncan

I made tator tot casserole the other night and I was out of cream of anything soup. So I made your recipe for it (used beef broth because that’s all I had on hand). Turned out great! Will definitely be doing that again. Thank you so much for posting this!

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Janice

Is there a reason it has to be laughing cow cream cheese? Would Greek yogurt work in it’s place?

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It doesn’t necessarily have to be laughing cow cream cheese. It could be any cream cheese. You can definitely try Greek yogurt – it might change the flavor slightly. If you try it, let us know how it turns out!

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Anna

I made this tonight and LOVED it! I especially love that you make your own cream of chicken soup. Thanks for the recipe!

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Hi. Thanks for the recipe. You’re right, it’s hard to find chicken recipes that aren’t loaded with fat…

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Courtney

Can you make this dish with frozen chicken breasts? If so, any suggestions on how long I should put the crockpot on for?
Thanks!

Reply

You can definitely use with frozen. That is mostly what I use. If you are using frozen, then you may need to add another hour to the cook time depending on how big your chicken breasts are.

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Laura

Hi I have been looking on your website for a few hours now. I am trying to learn hoow to feed my family healthier. Your ideas and advice is wonderful. I love so many of the recipe ideas shared. I cant wait to try them. Thank you for your website. I have a question. What is quinoa? I think it is like a rice? Does it come in flavors & where in the store do you find it. Thanks again.

Reply

Quinoa is a whole grain, that is somewhat similar to rice. It is small and round, and has a little bit of a nutty flavor. I don’t think that it comes in flavors. I buy mine at Costco because that is the most cost effective place I have found it. You can also find it at any healthy food store, and a lot of grocery stores are carrying it now. Good luck and thanks for reading!

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Jeanne

i have a question – do you have a recipe for a sub for cream of mushroom soup? i assume it would be pretty similar to the one here for cream of chicken, but i have a kid with a corn allergy and finding a substitute for cream of chicken and cream of mushroom has been our biggest barrier to quick homemade meals.

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Johnb911

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We use the store brand cooking spray, but you can also find an oil spritzer and fill with your own oil.

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June

You can make the cream of chicken or mushroom soup ahead of time and freeze them. then, when you need them for a recipe, it’s just a quick thaw in the microwave and you’re ready to go! My son is allergic to cow’s milk, so I use goat’s milk and it’s worked for us! Good luck!

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Rachel

I was wondering the same thing. There aren’t any stores that carry the Laughing Cow cream cheese, only the spreadable Swiss. I’m wondering if that would be an okay substitution to use the LC Swiss or to use just regular cream cheese. But now much regular cream cheese is the question!

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One square of laughing cow cheese is equal to about 2 Tbsp. Yes you can definitely use cream cheese or spreadable Swiss. You will need about 1/3 cup total :)

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