Creamy Crockpot Italian Chicken and Potatoes is the kind of dinner that makes the whole kitchen smell like something magical is happening hours before anyone sits down to eat. Tender chicken slowly cooks with baby potatoes in a creamy Italian-style sauce made with cream cheese, parmesan, and a packet of Italian dressing mix. The result? A cozy, ultra-comforting crockpot Italian chicken that tastes as if you fussed way more than you actually did.
There are nights in my kitchen when I need comfort food, and for dinner to basically cook itself.
That’s exactly when I lean on recipes like this Italian chicken in the crockpot.
When I tested this recipe, I wanted something creamy but still simple. No complicated sauces. No endless chopping. Just a handful of ingredients that quietly turn into something really comforting after a few hours.
This kind of dinner is exactly why I love slow cooker meals. A few minutes of prep, and then the crockpot takes over.
If crock pot meals are your thing, make sure you check out my other slow cooker recipes. A few of my favorite recipes are Slow Cooker Honey Garlic Chicken Thighs, Crockpot Spaghetti, and Crockpot Lasagna.
Let’s Talk Ingredients
Chicken: Either breasts or thighs can be used with no change to the cooking time.
Half and Half: I tested this with heavy cream, and it was delicious, but I ended up going with half and half to reel the calories in a bit. I don’t recommend using regular milk in this recipe, because it tends to curdle a bit and doesn’t give the sauce that creamy consistency.
Cream Cheese: Make sure you use full-fat cream cheese.
Step by Step
Season the chicken with salt and Italian seasoning. Place the potatoes in the bottom of the slow cooker and set the chicken on top.
Add the heavy cream, chicken broth, cubed block of cream cheese, and Italian dressing mix over the chicken.
Cover and cook the crockpot italian chicken on low for 4 to 6 hours or on high for about 2 hours.
Remove the cooked chicken from the slow cooker and whisk the sauce until smooth. You can shred the chicken with forks, dice it, or leave it hold.
Add the parmesan cheese and whisk again until combined.
Shred or chop the chicken and return it to the slow cooker with the potatoes and sauce.
Tips & Tricks
• Cube the cream cheese before adding it. Large blocks take longer to melt and can leave lumps in italian chicken crockpot sauce
• Use baby potatoes or waxy potatoes. They hold their shape better during long cooking and prevent mushy texture in crockpot italian chicken and potatoes.g. Stirring it in at the end thickens the sauce and prevents grainy texture in italian crockpot chicken.
• If the sauce looks thin, give it a few minutes. Cream cheese sauces continue to thicken slightly once whisked and cooled slightly.
Crockpot Italian Chicken and Potatoes with Cream Cheese
Ingredients
- 24 ounces baby potatoes diced
- 1 ½ pounds boneless skinless chicken
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 cup half and half
- ½ cup chicken broth
- 8 ounces cream cheese cubed
- 1 packet dried Italian dressing mix
- ½ cup grated parmesan cheese
Instructions
- Put the potatoes in the slow cooker
- Season both sides of the chicken with salt and Italian seasoning and place in the slow cooker on top of the potatoes.
- Add the half and half, chicken broth, cream cheese, and Italian dressing mix.
- Cover and cook on low for 4 to 6 hours, or high for 2. Remove the chicken and stir well. Add the cheese and whisk very well. It will be lumpy to start.
- Shred the chicken and return to the slow cooker. Stir to combine.
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