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Tender shredded chicken over pasta on plate.
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Crockpot Italian Shredded Chicken

Easy to make with a delicious creamy gravy!
Course Lunch or Dinner
Cuisine Italian
Prep Time 4 minutes
Cook Time 8 hours
Total Time 8 hours 4 minutes
Servings 6 servings
Calories 384kcal
Author Deb Clark

Ingredients

  • 2 pounds boneless skinless chicken breast or use chicken thighs if you'd prefer
  • 8 ounces cream cheese
  • ½ cup milk
  • 10.5 ounces cream of chicken soup
  • 2 ounces Italian salad mix (this is the dry powdered Italian dressing mix, not a jar of salad dressing)

Instructions

  • Spray crockpot vessel with nonstick cooking spray.
  • Place chicken breasts on the bottom of the crockpot.
  • Cut cream cheese into 8 cubes. Place on top of chicken.
  • Whisk together cream of chicken soup, milk and Italian salad mix. Pour over chicken and cream cheese.
  • Seal crockpot, cook on low for 6-8 hours. When the chicken is fall apart tender, shred if desired. Garnish with flat leaf parsley.
  • Serve over rice or pasta. Enjoy!

Nutrition

Calories: 384kcal | Carbohydrates: 11g | Protein: 36g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 1640mg | Potassium: 664mg | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg