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Creamy Italian Chicken–Slow Cooker

Posted by Solitary Dancer on March 21, 2007

I love crock pot recipes and this one sounds like it would be a winner!

Creamy Italian Chicken–Slow Cooker


4 boneless skinless chicken breasts
1 (1 ounce) envelope dried Italian salad dressing mix
1/4 cup water
8 ounces cream cheese
3/4 lb cremini mushrooms, halved
parmesan cheese


1. Place chicken breasts and mushrooms in crock pot.
2. Mix together the Italian Salad Dressing mix and water.
3. Pour over chicken and cover crock pot.
4. Cook on low for 3 hours.
5. Meanwhile set out cream cheese-I like to cube it while it’s cold.
6. When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
7. Whisk the cream cheese with the liquid in crock pot.
8. When well incorporated, return chicken and mushrooms to crock pot and cover.
9. Cook for 1 1/2 hours on low.
10. Plate and shred fresh Parmesan to taste.
11. Serve.

UPDATE: Jim’s wife suggested that the chicken breasts be cut up in large chunks rather than left whole. Overall Jim and his wife give this recipe a thumbs up!


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