As slow cooker meals go, this Chicken Italiano is definitely a family favorite! We are sharing the complete recipe with you here today, and if it sounds good to you, we’ve got a printable recipe at the end that you can take with you. We are also sharing with you one of our favorite cookbooks, which is an affiliate link.
Chicken Italiano.
It may not be the most colorful meal, but don’t let that deter you from trying it, or you’ll be missing out! It’ll likely become a favorite of your families as well. It is creamy, rich, and so delicious, with the tender flavorful chicken chunks, and a rich cream cheese based sauce with mushrooms. It’s a perfect slow cooker meal, that is easy to make, and makes the house smell wonderful! All slow cooker meals are fabulous in the colder months. But really, we are happy to make it & eat it year round! It’s that good. Everything we eat in the warmer months, can’t be cold food. Right? There are days year-round, that we need something super easy, super good, and ready at dinner time! So you get it going in the morning, and there is little to do before sitting down to eat. This is one of those meals, and I got the recipe from one of my favorite slow cooker cookbooks:
The Fix-It and Forget-It Cookbook
(*Now Revised and Updated)
(aff)
*The Updated and Revised version is all that is available now, and I have the original. Therefore I cannot guarantee that Chicken Italiano is in this one.
However, I imagine the collection of recipes is even better in this book now, and you can print out the Chicken Italiano recipe right from this post.
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Here’s how easy it is to make this creamy, rich & delicious dinner, with such tender chicken chunks! Most times, we double this recipe below, and have plenty left-overs another dinner or two!
Participating Ingredients:
- 4 boneless, skinless chicken breast halves
- 1 envelope dry Italian salad dressing mix
- 1/4 cup water
- 8 oz. pkg. cream cheese, softened
- *10-3/4 oz. can cream of chicken soup
- *(When we double recipe, the 2nd can of soup we use is cream of celery)
- 4 oz. can of mushroom stems and pieces, drained
- 1/2-3/4 1lb.bag of wide egg noodles
Directions:
1) Place chicken breast halves in slow cooker
2) Combine dry salad dressing mix and water. Pour over chicken.
3) Cover. Cook on low for 3 hours.
3a) As soon as the chicken is cooked through, if we’re home, I break up the chicken breasts into chunks, and return to the pot, so it can absorb the seasoned liquids. (I’ve just broken it up while in the pot, with a wooden spatula too. The chicken is so tender, it’s no problem. Just be sure you’re not damaging the bottom of your pot.)
4) Combine cream cheese and soup until blended. Stir in the mushrooms. Pour over chicken, and mix it up.
5) **Cover, and cook 1 more hour.
**Note: If the chicken was cut into chunks much earlier, and so you are sure it is cooked through, it is ready as soon as all of the cheese & soup is heated, smooth and blended together.
6) While the slow cooker contents is in it’s remaining time, cook egg noodles according to the package directions.
Serve the Chicken Italiano over hot egg noodles, and enjoy.
Be prepared to serve seconds. : P
- 4 boneless, skinless chicken breast halves
- 1 envelope dry Italian salad dressing mix
- ¼ cup water
- 8 oz. pkg. cream cheese, softened
- *10-3/4 oz. can cream of chicken soup
- *(When we double recipe, the 2nd can of soup we use is cream of celery)
- 4 oz. can of mushroom stems and pieces, drained
- ½-3/4 1lb.bag of wide egg noodles
- Place chicken breast halves in slow cooker
- Combine dry salad dressing mix and water. Pour over chicken.
- Cover. Cook on low for 3 hours.
- - As soon as the chicken is cooked through, if we're home, I break up the chicken breasts into chunks, and return to the pot, so it can absorb the seasoned liquids. (I've just broken it up while in the pot, with a wooden spatula too. The chicken is so tender, it's no problem. Just be sure you're not damaging the bottom of your pot.)
- Combine cream cheese and soup until blended. Stir in the mushrooms. Pour over chicken, and mix it up.
- **Cover, and cook 1 more hour.
- **Note: If the chicken was cut into chunks much earlier, and so you are sure it is cooked through, it is ready as soon as all of the cheese & soup is heated, smooth and blended together.
- While the slow cooker contents is in it's remaining time, cook egg noodles according to the package directions, and strain.
- Serve the Chicken Italiano over the hot egg noodles, and ENJOY!
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Wow! We tried this recipe last night. It was a hands-down winner! Thanks so much for sharing and helping another busy family have an easy, great dinner that EVERYONE ate.
That looks incredible, cooking is not hard and it turns out great most of the time. Actually what does the subscribe button do?
We love that recipe, sans mushrooms! Thanks for reminding me about it, LLR!
Oh, yeah. Page 178 is where it’s at!
See People? When you remember the recipe’s page number, you know it’s good!!