Crock Pot Creamy Italian Chicken

Very good! Next time I will follow the recipe and use LOW SODIUM cream of chicken soup; it was a bit on the salty side, but that was my fault. This is a keeper.

This is another "UMMMMM" dish. That is Dahling's comment on any dish he really is enjoying! The changes that I made were to increase the water to 1/2 cup, heated the cream cheese and soup in the microwave and blended, removed the chicken to a plate, whisked the soup/cheese mixture into the drippings, then replaced the chicken making sure it was covered. Served it with rice, lettuce salad with a very tangy dressing and hot rolls. Whoa Baby!! The sauce is wonderful! If you use more than 4 breasts, be sure and double all the other ingredients.Thanks, bunches!

This was really good. We had to make enough to feed 8 people so we used two crock pots to cook this in. It turned out well. We used white rice with it. The chicken was very moist and tender!

Best tasting crock pot recipe I have tried here! I used the Garlic and Herb envelope instead of Italian. I also used a portabella mushroom sliced instead of the canned. The chicken was so moist and the spices from the dressing were perfect with the mushrooms. It is now in my 5 top recipes. Thanks so much.....

I have to give this recipe 5 stars even though I did end up changing it. I always read through the reviews to see what little things people have done to "enhance" a recipe. Then, depending on my family's taste, I adjust the recipe to "fit" us. That being said, the basic recipe for this meal looked awesome. Unfortunately, I did not have all the ingredients on hand, so I improvised and what I came up with was out of this world! Here's the changes I made if anyone wants to give it a whirl. I didn't have any Italian Seasoning dressing mix, so I made my own..first YUM. I increased and substituted the water with white wine. Since I had to start with frozen chicken breast, I cooked that on low all day. I then discovered I didn't have any cream cheese on hand, so I substituted sour cream. Mixed that with Crm of Chicken soup. Was a little too thick, so added some chicken stock to thin it out. Added a small can of mushrooms (with the juice) and tossed in a few more tsps of the dressing mix and some grated Parm cheese...another YUM accomplished. Poured that over the chicken and cranked the slow cooker to high for another 1 1/2. The last 30 mins I tossed in a bag of frozen peas. Served this over buttered noodles. My family LOVED the creation! Nothing left for the next day! As I said, everyone should adjust recipes to their taste, but if you want to try something different, give this a whirl! HAPPY EATING =)