Creamy Italian Chicken

Creamy Italian Chicken
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This is an excellent recipe, the sauce is very nice and creamy, the chicken is tender and juicy. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 people 5 minutes
Cook Time
4-6 hours
Servings Prep Time
4-6 people 5 minutes
Cook Time
4-6 hours
Creamy Italian Chicken
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an excellent recipe, the sauce is very nice and creamy, the chicken is tender and juicy. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 people 5 minutes
Cook Time
4-6 hours
Servings Prep Time
4-6 people 5 minutes
Cook Time
4-6 hours
Ingredients
Servings: people
Instructions
  1. Place the chicken breast halves in the slow cooker. Combine the Italian dressing mix and water until smooth, pour over top of chicken. Cover and cook on Low setting for 3 hours. NOTE: since there is very little liquid during this step, it is important to not remove the lid for the 3 hours of cooking, the lid holds in the steam and heat.
  2. Remove chicken to a plate, mix soup and cream cheese in the slow cooker along with liquid in the pot, then mix in mushrooms, add chicken back to the pot and spoon mixture over chicken pieces to make sure they are covered. Cover and cook 2-3 more hours on Low setting or until chicken is cooked through. NOTE about the soup: If using only 4 chicken breast OR 4 thighs, use only 1 can of soup. If using 5-6 breasts or 5-6 thighs, use 2 cans of soup, all other ingredients remain the same.
  3. Serve over rice or pasta.
Recipe Notes

Chicken breasts run about 88 Baht/kilo, and if you make the Italian seasoning mix and soup from shortcuts listed on this site, this is easily under $1.00 per person. If you use thighs, which would be ideal, the cost is even lower with thighs at about 65 Baht/kilo.

Shortcuts: Italian Dressing, Condensed Cream of Chicken Soup.

Adapted from an internet recipe.

  1. I made this yesterday, nothing short of excellent and delicious! I have made changes to the base recipe already with a few notes in some of the steps. I used 4 chicken quarters, cut into thighs and legs, weight was 1.5 kilo, about 3 pounds. I made the Italian salad dressing mix with the shortcut listed here on the site, easy and you can limit or omit the salt. I used 2 cans of cream of mushroom soup and one block of cream cheese but due to the size of the thighs, I left it on low for 3 hours after the soup was added. Thoroughly pleased with this recipe, it is a keeper! The photo I took last night, not the best photo, you can see I have this over cooked rice, a thigh and a leg. The white bits are cream cheese.

    • It sounds s if it tasted as good as it looks 😀 Definitely going to give this one a try 🙂

      • The photo does not do it justice, just chicken and a sauce topped on rice, but that sauce is excellent 🙂 I used a spoon and the chicken from the thigh came right off, and juicy! I have had the slow cooker on warm now for about 3 hours, meat falling off the bones.

  2. This can only be yummmm! 😀

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