Creamy Italian Slow Cooker Chicken Recipes

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CREAMY ITALIAN CHICKEN

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 8



Creamy Italian Chicken image

Steps:

  • Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional

SLOW-COOKER ITALIAN CHICKEN

My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 16



Slow-Cooker Italian Chicken image

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

2 boneless skinless chicken breast halves (4 ounces each)
1 cup reduced-sodium chicken broth
1 cup stewed tomatoes, cut up
1/2 cup tomato sauce
1 small green pepper, chopped
1 tablespoon chopped green onion
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked pasta
Shaved Parmesan cheese, optional

SLOW-COOKED ITALIAN CHICKEN

With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta. My father loved this dish. -Deanna D'Auria, Banning, California

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 16



Slow-Cooked Italian Chicken image

Steps:

  • Place chicken in a 3-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Remove chicken and keep warm. , Pour cooking juices into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and pasta. Top with Parmesan and basil if desired.

Nutrition Facts : Calories 231 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 818mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta
Optional: Grated Parmesan cheese and minced fresh basil

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