Ingredients
Equipment
Method
- Place chicken breasts directly into slow cooker in single layer. No trimming, seasoning, or browning needed. If breasts very thick (over 1 inch), can pound to even thickness or slice horizontally, but not necessary.
- In microwave-safe bowl, melt butter (30-45 seconds). Add entire packet Italian dressing mix to melted butter and whisk together until completely combined and fragrant. Creates concentrated herb butter.
- Drizzle butter and Italian dressing mixture evenly over all chicken breasts, making sure each piece gets coated. Use spoon to spread if needed.
- In another bowl, stir together condensed golden mushroom soup and chicken broth until well combined and smooth. Broth thins soup to sauce consistency. Pour evenly over chicken in slow cooker.
- Cut cream cheese into cubes (roughly 1-inch pieces). Nestle around and between chicken breasts. Don't stir or mix—just drop in. They'll melt and incorporate as everything cooks.
- Cover and cook on LOW 4-6 hours or HIGH 2-3 hours. Done when chicken reaches 165°F internal and is tender enough to shred easily. Don't lift lid during cooking—releases heat and adds time.
- Once done, can shred chicken directly in sauce using two forks for pulled chicken that soaks up maximum sauce, or leave breasts whole for traditional presentation. Give good stir to incorporate melted cream cheese and create cohesive, silky sauce. Taste and adjust seasoning.
- Serve chicken and sauce generously over fluffy rice, buttered egg noodles, or mashed potatoes. Make sure each serving gets plenty of creamy sauce. Garnish with fresh parsley and extra Parmesan if desired.
Notes
Don't skip golden mushroom soup—different from cream of mushroom. Richer, more savory flavor makes dish special. If can't find, cream of mushroom works but flavor not quite as deep.
Cube cream cheese—cubed melts and incorporates much better than block form.
Check chicken thickness—very thick breasts (over 1 inch) take longer and may be tough. Pound to even thickness or slice horizontally for best results.
Stir before serving—once done, good stir fully incorporates melted cream cheese into sauce.
Add vegetables: Throw in mushrooms, bell peppers, or spinach during last hour for more complete meal.
Frozen chicken works: Place frozen breasts directly in cooker and add 1-2 hours to cooking time.
Use chicken thighs: Boneless, skinless thighs stay even more moist and tender than breasts.
Add mushrooms: Scatter 8 oz sliced fresh mushrooms over chicken before cooking for earthy flavor.
Make it bacon: Add 4-6 slices cooked, crumbled bacon on top before serving.
Add vegetables: Stir in fresh baby spinach or frozen peas during last 30 minutes.
Ranch instead: Swap Italian dressing mix for ranch seasoning for different flavor.
Make it lighter: Use light cream cheese and reduced-fat soup—still creamy, fewer calories.
Add wine: Replace chicken broth with dry white wine for sophisticated flavor.
Make it spicy: Add ½ teaspoon red pepper flakes to butter mixture.
Can't find golden mushroom: Use cream of mushroom instead. Flavor slightly different—less rich—but still delicious. Can also use cream of chicken.
Without cream cheese: Can but sauce won't be as rich and creamy. Cream cheese is what makes this special. Could substitute sour cream added at end.
Sauce thin/watery: Chicken releases liquid as cooks, can thin sauce. If too thin, remove chicken, switch to HIGH, cook uncovered 15-20 minutes to reduce.
Italian seasoning instead of mix: Not quite same—dressing mix has salt and other seasonings. Would need 2 tablespoons Italian seasoning + 1 teaspoon salt + ½ teaspoon garlic powder.
No browning needed—beauty of recipe is skipping that step. Everything goes in raw.
Double recipe: Yes but need large enough slow cooker (at least 6 quarts for double). May need to add 30-60 minutes to cooking time.
Store leftovers airtight in fridge up to 4 days. Sauce thickens as sits—actually delicious.
Freezes well. Cool completely, transfer to freezer-safe containers up to 3 months. Thaw overnight in fridge and reheat gently with splash of broth or cream.
Reheat gently on stovetop over medium-low, stirring frequently with splash of broth or cream to restore consistency. Microwave portions 2-3 minutes, stirring halfway.
Make ahead: Prep completely night before—layer everything in slow cooker insert, cover, refrigerate. Morning: place insert in base and turn on. Add 30 minutes to cooking time if starting cold.
Serve: Over fluffy white rice, buttered egg noodles, mashed potatoes, or crusty bread. Make sure every serving gets plenty of sauce.
Pairs with: Steamed broccoli, roasted green beans, simple salad, garlic bread, roasted asparagus.
Cube cream cheese—cubed melts and incorporates much better than block form.
Check chicken thickness—very thick breasts (over 1 inch) take longer and may be tough. Pound to even thickness or slice horizontally for best results.
Stir before serving—once done, good stir fully incorporates melted cream cheese into sauce.
Add vegetables: Throw in mushrooms, bell peppers, or spinach during last hour for more complete meal.
Frozen chicken works: Place frozen breasts directly in cooker and add 1-2 hours to cooking time.
Use chicken thighs: Boneless, skinless thighs stay even more moist and tender than breasts.
Add mushrooms: Scatter 8 oz sliced fresh mushrooms over chicken before cooking for earthy flavor.
Make it bacon: Add 4-6 slices cooked, crumbled bacon on top before serving.
Add vegetables: Stir in fresh baby spinach or frozen peas during last 30 minutes.
Ranch instead: Swap Italian dressing mix for ranch seasoning for different flavor.
Make it lighter: Use light cream cheese and reduced-fat soup—still creamy, fewer calories.
Add wine: Replace chicken broth with dry white wine for sophisticated flavor.
Make it spicy: Add ½ teaspoon red pepper flakes to butter mixture.
Can't find golden mushroom: Use cream of mushroom instead. Flavor slightly different—less rich—but still delicious. Can also use cream of chicken.
Without cream cheese: Can but sauce won't be as rich and creamy. Cream cheese is what makes this special. Could substitute sour cream added at end.
Sauce thin/watery: Chicken releases liquid as cooks, can thin sauce. If too thin, remove chicken, switch to HIGH, cook uncovered 15-20 minutes to reduce.
Italian seasoning instead of mix: Not quite same—dressing mix has salt and other seasonings. Would need 2 tablespoons Italian seasoning + 1 teaspoon salt + ½ teaspoon garlic powder.
No browning needed—beauty of recipe is skipping that step. Everything goes in raw.
Double recipe: Yes but need large enough slow cooker (at least 6 quarts for double). May need to add 30-60 minutes to cooking time.
Store leftovers airtight in fridge up to 4 days. Sauce thickens as sits—actually delicious.
Freezes well. Cool completely, transfer to freezer-safe containers up to 3 months. Thaw overnight in fridge and reheat gently with splash of broth or cream.
Reheat gently on stovetop over medium-low, stirring frequently with splash of broth or cream to restore consistency. Microwave portions 2-3 minutes, stirring halfway.
Make ahead: Prep completely night before—layer everything in slow cooker insert, cover, refrigerate. Morning: place insert in base and turn on. Add 30 minutes to cooking time if starting cold.
Serve: Over fluffy white rice, buttered egg noodles, mashed potatoes, or crusty bread. Make sure every serving gets plenty of sauce.
Pairs with: Steamed broccoli, roasted green beans, simple salad, garlic bread, roasted asparagus.