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Crock Pot Creamy Chicken Breasts are the most delicious chicken breasts we have had from the slow cooker! So simple to make, and they don’t take as long to cook as some other slow cooker recipes. Give this slow cooker creamy chicken breasts recipe a try. It’s delicious!
Crock Pot Creamy Chicken Breasts
We eat a lot of chicken in our home. With everyone in the house working their respective jobs, convenience meals are wonderful to ease the load of a busy day. Bonus if they are creamy and taste really good with chicken!
I cook most of my meals from scratch, but there are those times when a semi-homemade meal is not only convenient, but a mostly hands-off time saver! This Crock Pot Creamy Chicken Breasts recipe is so easy, even the teenagers can make it.
While we no longer have teens in the house, we do have some older boys who pop in and out, and eat heartily! This is a great recipe to serve them, over egg noodles to make it really filling! Then it’s “Hey Mom, what’s for dessert?” Boys!
If you don’t want to serve this over egg noodles, you can have it over some rice, instead. White or brown rice, even wild rice, would be delicious!
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken Fajitas
Slow Cooker Creamy Tuscan Chicken
Crock Pot Creamy Lemon Chicken Breasts
Stay tuned for more slow cooker chicken recipes, and many other crock pot delights in the coming months! I have many family recipes and some from church that I am adapting to be easy to make in the slow cooker!
Crock Pot Creamy Chicken Breasts
Ingredients
- 1 (1 oz) packet Zesty Italian Dressing Mix
- ½ cup Water
- 4 Chicken Breasts, skinless/boneless
- 1 (8 oz) block Cream Cheese, softened
- 1 (10.75 oz) can Cream of Chicken Soup
- 1 (7 oz) can Sliced Mushrooms, drained
- Egg Noodles, cooked
Instructions
- In a small cup, mix together the Italian dressing with the water and set aside.
- Place the chicken breasts in the slow cooker and pour the dressing mixture over them.
- Cover and cook on High for 2 hours, or until chicken is almost done.
- Meanwhile, mix together the cream cheese and the soup. Pour over the chicken.
- Add the mushrooms and stir well to combine.
- Cook an additional hour, or until chicken is cooked through (165°).
- Shred the chicken, slice it, or leave the breasts whole.
- Serve the chicken and some of the sauce over the cooked egg noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE Crock Pot Creamy Chicken Breasts recipe and more
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Im always looking for recipes online and OMG… This is a great meal, I doubled the recipe because of the amount of people eating but it turned out really good.
Great recipe, exactly what I was looking for. I had three chicken breasts leftover from a larger family pack, and I needed to use them up. I also have had a can of cream of chicken sitting in the back of my pantry for months now that I keep eyeing, but never seem to need it. So I googled cream of chicken + crock pot and this recipe appeared, and I’m glad it did. Since I had three chicken breasts, I doubled the Italian dressing and used 2 packets and one cup. Only one can of soup and one brick of cream cheese at my disposal so I added some Irish butter to the soup mixture for good measure. My hubby doesn’t like mushrooms so I used a can of green beans in their place. Very happy with the recipe overall, just wish I had remembered to season my chicken prior to pouring the dressing mixture on top.
This dish is so easy to make and it’s so yummy! Definitely a must try!