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Crockpot Italian Chicken


This Crockpot Italian Chicken recipe is an old family favorite! I’ve changed it over the years to make it healthier, while still keeping all the flavor and goodness of the original recipe. The result is a creamy, delicious, and hearty crockpot meal that your whole family is going to love!

crockpot italian chicken served over bowtie pasta

Why You’re Going to Love this Crockpot Italian Chicken

We’ve been making a version of this recipe in my family for years! The original was tasty, but definitely lacking in nutrition. It called for a whole stick of butter, a block of cream cheese, canned soup, and no vegetables! I’ve adapted it over time and the end result is a flavorful and creamy dish that is just as delicious as the original. In fact… we like it even better. It’s easy to make and is always a crowd-pleaser.

We served it over pasta, but have also enjoyed it over rice and quinoa! The vegetables are also super adaptable. Use whatever your family loves. Broccoli and asparagus are also delicious.

A bowl of crockpot italian chicken with zucchini and peppers served over pasta

Ingredients for Crockpot Italian Chicken:

  • Chicken– we used boneless, skinless chicken breast
  • Dry Italian Dressing Mix– any variety will do… we used Good Seasons.
  • Homemade Cream of Chicken Soup– so easy you’ll never used canned again!
  • Laughing Cow Cheese– we use the classic cream Laughing Cow wedges. Cream cheese would also work.
  • Zucchini– cut in half lengthwise, then sliced.
  • Bell Pepper– we used a red bell pepper for color. Any will do!
  • Mushrooms– we used fresh white button mushrooms.
ingredients for crockpot italian chicken

How to Make Crockpot Italian Chicken:

  1. Place chicken in your crockpot and sprinkle with Italian Dressing Mix; stir to coat.
  2. Make the cream of chicken soup. Using a small saucepan, melt the butter and whisk in the butter. Slowly whisk in the chicken broth and milk. Continue whisking until the mixture is thickened and creamy. It may look chunky at first.. just keep whisking! Season with salt and pepper.
  3. Pour the soup over the chicken in the crockpot.
  4. Cook on low for 3-4 hours. Actual cook time may vary. It is done cooking when you can shred the chicken easily with a fork.
  5. Chop veggies; add to the crockpot along with the cheese. Stir well.
  6. Continue cooking for an additional 30 minutes or until the cheese is melted and the veggies are softened.
  7. Serve over pasta or rice. Enjoy!
process shots for how to make crockpot italian chicken
Is it better to cook on high or low in a slow cooker?

Most recipes are suitable using either temperature. Because this recipes uses lean meat and veggies, the high setting works best. However, you can use the low setting. You will want to add 1-2 hours on the cook time.

Can I use a can of cream of chicken soup instead of making it?

You can replace the homemade recipe for a can of cream of chicken soup. However, it is so easy to make using pantry staples. And it tastes so much better!

What can I substitute for dry Italian dressing mix?

If you don’t have an envelope of Italian Dressing mix, stir together:
2 tablespoons kosher salt
2 tablespoons dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
1 tablespoon dried parsley
1 teaspoon ground black pepper
1/2 teaspoon basil
1/4 teaspoon celery salt
Use 2 tablespoons of this mixture in place of the envelope of Italian Dressing mix. Store the leftovers in an airtight storage container or small mason jar.

a serving bowl of creamy italian chicken served over bowtie pasta in a blue bowl

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3.4 from 88 votes

Crockpot Italian Chicken

This Crockpot Italian Chicken Recipe is a creamy, delicious, healthy, and hearty crockpot meal that your whole family is going to love!
Prep Time15 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 216kcal


Cream of Chicken Soup


  • Place chicken breasts into the crockpot. Sprinkle with Italian dressing mix and stir. Make the cream of chicken soup.
  • Layer chicken soup on top of chicken.  Cover and cook on low for 3-4 hours.  (Your crockpot may cook faster or slower – this is an estimate)
  • When the chicken is tender, shred with two forks and give everything a stir to combine.
  • Chop zucchini and bell peppers; slice the mushrooms.
  • Add laughing cow cheese and vegetables to the crockpot and stir well. Cook for another 30 minutes, until the cheese is melted and veggies are softened and heated through.
  • Turn off heat and let stand for a few minutes to allow sauce to thicken a bit.
  • Serve over rice or pasta. Enjoy!

For the Cream of Chicken Soup:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour. Continue whisking until the mixture is smooth and bubbly, making a roux.
  • Slowly add in chicken broth and milk, whisking continuously. Whisk until combined. Bring to a gentle boil and simmer for 5-10 minutes, until thickened. Mixture will continue to thicken as it cools. Salt and pepper to taste.


Calories: 216kcal | Carbohydrates: 6g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 331mg | Potassium: 657mg | Fiber: 1g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg
Keyword : Crockpot Italian Chicken


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


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!

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!

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

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

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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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.

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!

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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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!

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!

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 🙂

Have you ever tried freezing the cream of chicken soup? I’d like to make extra in advance and freeze it but I’m not sure how well it would freeze.

Hi, recently I started tofollow on Facebook, I found your page incredible and very functional ideas. I have a question what I can use instead of butter? I have been reading it is not so healthy

love love love your recipes I recently bought your smoothie book and its a treasure trove of delicious smoothies. If I want a fool proof recipe, I come to your site

Yay! One the main recipe sounds amazing. Two, thank you soo much for the cream of chicken recipe. I cut out the canned version, so have been avoiding any recip
es with that as an ingredient and now I don’t have to! Three thank you for all your recipes i pin most of them! We are on a journey to healthier eating and your blog has been a huge help!

Interested in a recipe for cream of celery and mushroom as well if possible! ….? 🙂
(Sorry its choppy halfway through my phones being weird LOL)

Hi, I made the cream of chicken soup and it is so much better than the can! I doubled because I was going to freeze some. I didn’t think one recipe actually made equivalent to a can. I got 2 cups

I recommend concentrating the chicken stock by letting it simmer uncovered for a while. You get much more chicken flavor that way.

5 stars
I’ve made this recipe many times! I haven’t used it as a main course, but when i need “a can” of cream of chicken soup for a recipe. It works perfectly, while avoiding all the bad additives and fillers that come in most canned soups. Thank you for the recipe!