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

Want More Crockpot Recipes?

  • 1 1/2 pounds chicken breasts
  • 1 package dry italian dressing mix
  • 6 wedges laughing cow cheese or 4 oz cream cheese
  • 1 medium zucchini chopped
  • 1 medium red bell pepper chopped
  • 1 cup mushrooms sliced
  • 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

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