Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet dry Italian dressing mix
- ½ cup chicken broth
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 8 oz (225 g) cream cheese, softened
- ½ cup butter, melted
- 1 tsp garlic powder (or 2 cloves minced)
- ½ tsp black pepper
- Optional: ½ tsp red pepper flakes (very mild warmth)
For serving:
- Angel hair pasta, egg noodles, or rice
- Fresh parsley (optional)
👩🍳 Instructions
1️⃣ Prepare the Slow Cooker
- Lightly grease the slow cooker
- Place chicken breasts in a single layer
2️⃣ Make the Sauce
In a bowl, whisk together:
- Cream of chicken soup
- Melted butter
- Chicken broth
- Italian dressing mix
- Garlic powder
- Black pepper
Stir until smooth, then spread over the chicken
3️⃣ Add Cream Cheese
- Cut cream cheese into cubes
- Place evenly over the sauce
(Do not stir yet — it melts while cooking)
4️⃣ Slow Cook
- LOW: 4–5 hours (best texture)
- HIGH: 2½–3 hours
Chicken should be tender and easy to shred
5️⃣ Finish the Sauce
- Stir everything well until smooth and creamy
- Optional: lightly shred chicken for extra tenderness
6️⃣ Serve
- Spoon over angel hair pasta, rice, or mashed potatoes
- Sprinkle with parsley if desired
💡 Tips for Best Results
- Use LOW heat for the creamiest sauce
- If sauce is thick, add a splash of pasta water or milk
- Leftovers taste even better the next day