Crock Pot Creamy Italian Chicken goes to freezer to crock pot to table!
This is an easy, creamy and delicious dinner! It can be made gluten free by using a homemade gluten free cream soup mix. I also use my Homemade Italian Dressing Mix; 2 Tablespoons are the same as 1 packet of bought mix. Crock Pot Creamy Italian Chicken is a great thing to have in the freezer. It does not even have to completely thaw to cook. Just take it out an hour or so before cooking or run the bag under warm water for several minutes. As long as it is partially thawed, dump it in a greased crock pot and it will be ready for dinner. How can it get any easier?
I found this recipe from here, who found it from here, so this is not a new recipe on the internet. I included it on my blog because my directions are much more detailed and I have more pictures–if that is what you like. 🙂
We ate it with Twice Baked Cauliflower Casserole and it was yummy!
To print Crock Pot Creamy Italian Chicken, click HERE.
3-4 boneless, skinless chicken breasts, about 1 ½ pounds
8 oz cream cheese, softened
1 can cream of chicken or homemade mix
1 dry packet of Italian seasoning or 2 Tbsp of homemade mix
Label a Ziploc bag.
Combine all but chicken and blend thoroughly.
Put chicken in a freezer gallon Ziploc bag.
Add liquid and use fingers on the outside of the bag to coat the chicken.
Seal the bag, making sure all air is removed.
Remove bag from freezer at least an hour before cooking or run under warm water for several minutes.
Spray a crock pot and dump contents of bag into crock pot.
Cover and cook on low for 4-6 hours.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.