Go Back
Print Recipe

Creamy Italian Chicken Crockpot Recipe You’ll Make Every Week - Simple, Cozy, and Flavor-Packed

Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Servings: 4 servings

Ingredients

  • 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 1 packet (about 1 ounce) dry Italian dressing seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning (basil, oregano, thyme blend)
  • ½ teaspoon kosher salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 1 (10.5-ounce) can condensed cream of chicken soup (or cream of mushroom)
  • 8 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream (or half-and-half for a lighter option)
  • ½ cup sun-dried tomatoes, drained and chopped (oil-packed preferred)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons unsalted butter (optional, for extra richness)
  • Fresh parsley, chopped, for garnish
  • Cooked pasta, rice, or mashed potatoes, for serving

Instructions

  • Prep the chicken: Pat the chicken dry with paper towels. This helps the seasoning stick and reduces extra moisture in the pot.
  • Season generously: In a small bowl, mix the Italian dressing mix, garlic powder, onion powder, Italian seasoning, salt, and pepper. Sprinkle evenly over both sides of the chicken and place the pieces in the crockpot.
  • Build the base: Pour in the chicken broth. Spoon the condensed soup over the chicken. Scatter in the sun-dried tomatoes. Add the butter if using.
  • Add the cream cheese: Dot the cream cheese cubes over the top. They’ll melt slowly and blend into the sauce as it cooks.
  • Cook low and slow: Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until the chicken is very tender and easily shreds with two forks. Avoid lifting the lid often.
  • Finish the sauce: Shred the chicken directly in the crockpot or remove, shred, and return it. Stir in the heavy cream and Parmesan. Cover and cook on Low for another 15–20 minutes to thicken and meld flavors.
  • Taste and adjust: Add a pinch more salt or pepper if needed. If the sauce is too thick, thin with a splash of broth or cream. If too thin, let it cook uncovered for 10–15 minutes on High.
  • Serve: Spoon the creamy chicken over hot pasta, rice, or mashed potatoes. Garnish with chopped parsley and extra Parmesan if you like.