Description
A delicious and easy Slow Cooker Creamy Italian Chicken recipe featuring tender boneless chicken breasts simmered in a rich and flavorful creamy sauce made with Italian dressing mix, cream of chicken soup, mayonnaise, and Parmesan cheese. This comforting main course is topped with melted mozzarella and garnished with fresh parsley, perfect for a hassle-free family dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 packet (1 ounce) Italian dressing mix
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Creamy Sauce
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
Topping
- 1/2 cup shredded mozzarella cheese
- Optional chopped fresh parsley for garnish
Instructions
- Prepare the creamy mixture: In a medium bowl, thoroughly mix together the cream of chicken soup, mayonnaise, grated Parmesan cheese, garlic powder, salt, and black pepper until the sauce is smooth and well combined.
- Layer the chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker in a single layer to ensure even cooking.
- Add Italian seasoning: Evenly sprinkle the Italian dressing mix packet over the chicken breasts, distributing the flavors across all pieces.
- Coat the chicken with the sauce: Pour the creamy sauce mixture over the chicken breasts, making sure each piece is fully coated and covered by the sauce for maximum flavor.
- Cook the chicken: Cover the slow cooker and cook on low for 4-5 hours, or on high for 2-3 hours, until the chicken is fully cooked through and tender to the touch.
- Add mozzarella cheese: About 15 minutes before serving time, sprinkle the shredded mozzarella evenly over the cooked chicken, cover again, and let the cheese melt into a delicious topping.
- Garnish and serve: If desired, garnish the dish with chopped fresh parsley for a pop of color and freshness. Serve the creamy Italian chicken hot with your choice of rice, pasta, or vegetables.
Notes
- For extra flavor and texture, add a handful of sliced sun-dried tomatoes or mushrooms into the slow cooker before cooking.
- Leftovers store well in the refrigerator for up to 3 days. Reheat gently to maintain creaminess and tenderness.
- This recipe pairs wonderfully with steamed rice, buttery pasta, or sautéed vegetables for a complete meal.
