Crockpot Italian Chicken and Potatoes with Cream Cheese

A creamy chicken casserole topped with roasted cherry tomatoes and chopped parsley is shown inside a black slow cooker, set on a gray surface with a red checkered napkin and dishes of seasonings nearby.

Crockpot Italian Chicken and Potatoes with Cream Cheese

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.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 439kcal

Author Wendy Polisi

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.

Notes

Store leftover creamy Italian chicken in an airtight container in the refrigerator for up to three days. Reheat on the stovetop over medium heat or in the microwave.

Nutrition