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!
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 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.
- 1 (1 oz) packet Zesty Italian Dressing Mix
- 1/2 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
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.
RESOURCES TO MAKE Crock Pot Creamy Chicken Breasts recipe and more
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