Crock Pot Creamy Italian Chicken Recipes

Steps:

• Place the chicken breast halves in the crock pot.
• Combine the Italian dressing mix and water until smooth; pour over top of chicken.
• Cover and cook on low for 3 hours.
• Combine the cream cheese and soup until smooth and blended.
• Stir in mushroom pieces.
• Pour soup mixture over chicken.
• Cook 1 hour more or until chicken is cooked through.
• Serve over hot cooked rice or pasta.

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.

Steps:

• Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
• With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

Steps:

• Place chicken in slow cooker.
• Combine salad dressing mix and water; pour over chicken.
• Cover and cook on low for 3 hours.
• In a small mixing bowl, beat cream cheese and soup until blended.
• Stir in mushrooms, pour over chicken, and cook 1 hours longer or until chicken juices run clear.
• Serve over rice or noodles.

Steps:

• Place chicken in crock pot. It may be frozen if the chicken is the smaller, split and trimmed type of boneless breast.
• Cube the entire block of cream cheese and place evenly over the chicken.
• Pour the Italian dressing over the chicken and cheese, making sure to get some dressing on each part of the chicken.
• Cook on med-low, 6-8 hours.
• Before serving, stir gently to combine juices, dressing and cheese thoroughly to use as sauce. Serve with pasta or rice, or dumplings as above.

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.

Steps:

• Place chicken breasts and mushrooms in crock pot.
• Mix together the Italian Salad Dressing mix and water.
• Pour over chicken and cover crock pot.
• Cook on low for 3 hours.
• Meanwhile set out cream cheese-I like to cube it while it's cold.
• When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
• Whisk the cream cheese with the liquid in crock pot.
• When well incorporated, return chicken and mushrooms to crock pot and cover.
• Cook for 1 1/2 hours on low.
• Plate and shred fresh Parmesan to taste.
• Serve.

Steps:

• Place cleaned and rinsed chicken breast in a crockpot
• In a separate bowl, mix together Italian dressing mix, black pepper, water and garlic. Pour this mixture over the chicken breasts, top with sliced onions, cover and cook for low heat for 6 hours in the crockpot..
• Once cooked, shred chicken with two forks and leave inside the crockpot.
• In a separate bowl, combine cream of chicken soup and cream cheese. Add this mixture to the crockpot and stir well.
• Keep on warm heat and continue to stir until chicken is thoroughly coated with cream cheese/ cream of chicken mixture.
• Serve over cooked noodles with a sprinkle of parsley flakes and enjoy!