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Home<\/span> > Recipes<\/span> > Crockpot Italian Chicken<\/span><\/span><\/p>\n\n
This Crockpot Italian Chicken recipe is an old family favorite! I\u2019ve 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! <\/strong><\/p>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nWhy You\u2019re Going to Love this Crockpot Italian Chicken<\/span><\/h2>\nWe\u2019ve 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\u2019ve adapted it over time and the end result is a flavorful and creamy dish that is just as delicious as the original. In fact\u2026 we like it even better. It\u2019s easy to make and is always a crowd-pleaser.<\/p>\n
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.<\/p>\n
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<\/noscript><\/figure>\n<\/div>\nIngredients for Crockpot Italian Chicken:<\/span><\/h2>\n\nChicken<\/strong>\u2013 we used boneless, skinless chicken breast<\/li>\nDry Italian Dressing Mix<\/strong>\u2013 any variety will do.. we used Good Seasons.<\/li>\nHomemade Cream of Chicken Soup<\/strong>\u2013 so easy you\u2019ll never used canned again!<\/li>\nLaughing Cow Cheese<\/strong>\u2013 we use the classic cream Laughing Cow wedges. Cream cheese would also work.<\/li>\nZucchini<\/strong>\u2013 cut in half lengthwise, then sliced.<\/li>\nBell Pepper<\/strong>\u2013 we used a red bell pepper for color. Any will do!<\/li>\nMushrooms<\/strong>\u2013 we used fresh white button mushrooms.<\/li>\n<\/ul>\n\n
<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nHow to Make Crockpot Italian Chicken:<\/span><\/h2>\n\nPlace <\/strong>chicken in your crockpot and sprinkle with Italian Dressing Mix; stir to coat.<\/li>\nMake <\/strong>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.<\/li>\nPour <\/strong>the soup over the chicken in the crockpot. <\/li>\nCook <\/strong>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.<\/li>\nChop <\/strong>veggies; add to the crockpot along with the cheese. Stir well.<\/li>\nContinue <\/strong>cooking for an additional 30 minutes or until the cheese is melted and the veggies are softened.<\/li>\nServe <\/strong>over pasta or rice. Enjoy!<\/li>\n<\/ol>\n\n
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Is it better to cook on high or low in a slow cooker?<\/strong> <\/p>\nMost 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.<\/p>\n<\/p><\/div>\n
Can I use a can of cream of chicken soup instead of making it?<\/strong> <\/p>\nYou 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!<\/p>\n<\/p><\/div>\n
What can I substitute for dry Italian dressing mix?<\/strong> <\/p>\nIf you don\u2019t 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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
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<\/picture> <\/picture><\/noscript><\/figure>\n<\/div>\nWant More Crockpot Recipes?<\/span><\/h2>\n\n
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\n1 1\/2<\/span> pounds<\/span> chicken breasts<\/span><\/li>\n1<\/span> package<\/span> dry italian dressing mix<\/span><\/li>\n6<\/span> wedges<\/span> laughing cow cheese<\/span> or 4 oz cream cheese<\/span><\/li>\n1<\/span> medium<\/span> zucchini<\/span> chopped<\/span><\/li>\n1<\/span> medium<\/span> red bell pepper<\/span> chopped<\/span><\/li>\n1<\/span> cup<\/span> mushrooms<\/span> sliced<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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\n\nPlace chicken breasts into the crockpot. Sprinkle with Italian dressing mix and stir.\u00a0Make the cream of chicken soup.<\/span><\/p>\n<\/li>\n\nLayer chicken soup on top of chicken. \u00a0Cover and cook on low for 3-4 hours. \u00a0(Your crockpot may cook faster or slower \u2013 this is an estimate)<\/span><\/p>\n<\/li>\n\nWhen the chicken is tender, shred with two forks and give everything a stir to combine. <\/span><\/p>\n<\/li>\n\nChop zucchini and bell peppers; slice the mushrooms.<\/span><\/p>\n<\/li>\n\nAdd 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.<\/span><\/p>\n<\/li>\n\nTurn off heat and let stand for a few minutes to allow sauce to thicken a bit.<\/p>\n<\/li>\n
\nServe over rice or pasta. Enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n