Noreen's Kitchen
Slow Cooker Creamy Italian Chicken

Slow Cooker Creamy Italian Chicken

I hope you will give this slow cooker creamy Italian chicken a try, some time soon, and I hope you love it!

Happy Eating!

Shirley J products can be found here:  http://bit.ly/2yPobHw

Rada Handi Stir whisk: http://amzn.to/2F8nywT

​​​Time for some slow cooker magic!  This slow cooker creamy Italian chicken is super easy to make and will be come a family favorite fast!  Think of this is a sort of pseudo Alfredo with the chicken slow cooked all day in the sauce!  Just shred the chicken at the end of the day and serve of pasta, potatoes or rice.  Boom, dinner done!  Serve with a salad or veggie and you are good to go!

I have used my Shirley J Universal sauce to make the base of my dish.  This is a great way to avoid canned "cream of" soups and make your own quick and easy.  If you don't have Universal sauce, no worries!  Just use a couple cans of cream of chicken or cream of mushroom soup and a couple cans of milk or water and boom, you're good to go.  I also used some chicken bullion, Italian seasoning, garlic powder, onion powder, dried basil, dried parsley, salt and pepper.  

I tossed in a couple small cans of sliced mushrooms with their liquid as well as a chopped onion and some chopped garlic.  The secret to this creamy sauce is cream cheese.  Two bricks of cream cheese will make this a creamy delicious sauce.  I also added 1 cup of freshly grated Parmagianno Reggiano to round out the flavor profile.  

​

google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0

Meet Noreen!

NOTE:  I use Shirley J Universal sauce mix for this recipe in place of the canned soup.  I used 1 cup of sauce powder with 4 cups of warm water. 

Add soup, water, spices, and bouillon powder to the slow cooker and whisk to combine. 

Add chicken to the sauce.

Add cream cheese and parmesan cheese on top.

Place lid on the slow cooker and cook for 4 – 6 hours on high or 6-8 hours on low.

This is ready when you are able to easily shred and break apart the chicken.  Give everything a good stir to combine all sauce and chicken.  Taste for seasoning.

Serve over pasta, mashed potatoes, rice or cooked grains. 

Leftovers can be stored in an airtight container in the refrigerator and should be eaten within one week.  This does not freeze well due to the inclusion of the cream cheese which will break and curdle upon thawing.  
                                             Enjoy!

I used two pounds of boneless skinless chicken breast, but you can also use boneless, skinless chicken thighs or a combination of the two.  I will sometimes add an extra package of chicken thighs in as well.  Makes the sauce super meaty and thick.  Makes it go further as well.  This is up to you and depends on how many people you need to feed.  This recipe is super versatile and you can adjust it to suit your needs and your tastes.

​

​

​​

6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b

Let's Be Social!

Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Noreen's Kitchen

1 tablespoon chicken bouillon powder
1 tablespoon pizza seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt (optional)
1 teaspoon cracked black pepper

2 pounds boneless skinless chicken breast
2 cans cream of chicken soup
2 cans water
2 cups sliced mushrooms fresh or canned
1 medium onion, chopped
4 cloves garlic, minced
1 cup parmesan cheese, grated

2, 8 ounce bricks cream cheese