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Apr 11

Slow Cooker Creamy Italian Chicken

Slow Cooker Creamy Italian Chicken over pasta

If you’re looking for a super easy comfort food meal, this 5-ingredient Slow Cooker Creamy Italian Chicken is for you! It’s always nice to have a few recipes in your arsenal that require only a few ingredients and almost no prep time for a busy day. For this one you just layer a few easy-to-find ingredients in your slow cooker and turn it on. Then you shred the chicken and mix in one more ingredient at the end. That’s it! In addition to being simple to toss in the crock-pot, this dish is also incredibly versatile. It tastes great on its own with some sides or served over pasta, mashed potatoes, rice, or vegetables. The Italian dressing seasoning gives great flavor and the cream of chicken soup, cream cheese, and Greek yogurt make this dish rich and creamy. Each 2/3 cup serving of this Slow Cooker Creamy Italian Chicken is just 224 calories or 4 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here!

If you’re wondering “what’s Italian about this?” I’ll be honest…same. I have seen different variations of this recipe all over the internet before deciding to post my own lightened up version, and it’s always called Creamy Italian Chicken. I assume that’s because it uses Italian dressing seasoning, but I’m pretty sure cream of chicken soup isn’t authentically Italian (lol). I’m just using the recognizable name for this dish, so Italians, don’t yell at me!

Slow Cooker Creamy Italian Chicken shredded

What should I serve this with?

This Slow Cooker Creamy Italian Chicken pairs well with plenty of different side dishes or bases. It’s great on its own alongside a salad, green beans, or some roasted vegetables. It’s also great served over top of mashed potatoes, rice, or pasta. You can also easily make it a low carb meal by putting it over cauliflower rice or zucchini noodles!

I made the serving size 2/3 cup because that was a very filling serving for me served over top of a carb or other base. If you’re going to serve it on its own with veggies on the side and you want a heartier serving you can do four servings of 1 cup each instead of six servings of 2/3 cup.

Slow Cooker Creamy Italian Chicken in the pot

More lightened up slow cooker recipes:

Looking for more easy, tasty, lightened up slow cooker recipes like this Creamy Italian Chicken? Check out my Slow Cooker Apple Bacon BBQ Pulled Pork, Slow Cooker Chicken and Stuffing, Slow Cooker Beef Stew, Slow Cooker Loaded Potato and Cauliflower Soup, Slow Cooker Meatloaf, Slow Cooker Kickin’ Chicken Pasta, Slow Cooker Beef and Barley Soup, Slow Cooker Applesauce, Slow Cooker Meatballs and Marinara, and many more in the Slow Cooker section of my recipe index!

Slow Cooker Creamy Italian Chicken in the pot
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5 from 9 votes
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Slow Cooker Creamy Italian Chicken

This 5-ingredient Slow Cooker Creamy Italian Chicken is super easy lightened up comfort food!


  • 24 oz raw trimmed boneless skinless chicken breasts
  • 0.7 oz packet of Italian dressing seasoning mix, (I use Good Seasons Italian, found by the salad dressing)
  • 10 ½ oz can Healthy Request Cream of Chicken Soup, unprepared
  • 4 oz 1/3 less fat cream cheese, cut into cubes
  • 3 tablespoons water
  • ½ cup plain nonfat Greek yogurt, (I use Fage 0%)


  • Place the chicken breasts in a single layer at the bottom of your slow cooker. Sprinkle the Italian dressing seasoning over the top of the chicken breasts. Spread the cream of chicken soup over the top and then dot with the cubes of cream cheese. Add the water and cover. Cook on low for 5-6 hours.
  • Remove the chicken breasts to a cutting board and shred with two forks (the chicken should come apart very easily). Return the shredded chicken to the slow cooker and add the Greek yogurt. Stir everything together and cover again. Cook for another 10-15 minutes* to warm and serve.
    *If the mixture is thicker than you prefer you can add abit more water before warming to thin it out.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (2/3 cup) serving: 4 (Points calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (2/3 cup) serving:
224 calories, 7 g carbs, 3 g sugars, 8 g fat, 3 g saturated fat, 29 g protein, 0 g fiber, 749 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
5 per (2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Adapted from Life in the Lofthouse, Taste of Home, and I Heart Naptime

26 comments on “Slow Cooker Creamy Italian Chicken”

  1. Can you substitute sour cream for the Greek yogurt?

  2. Whoa!  This was completely delicious!  The pickiest 11 year old in the world gave it two thumbs up.  Emily, we so appreciate your recipes.  You are on regular rotation in our house.  5 stars

    • I’m so glad to hear this was picky kid approved!! Thanks so much for letting me know 🙂

  3. Hi Emily,
    I made this last night. I added a few more pieces of chicken as we have an active track runner here. Really good. I made this with some roasted potatoes, tomatoes and onion.
    Thanks again for all your hard work.

  4. I made this tonight and the entire family enjoyed. Great recipe. I’m looking forward to leftovers for lunch tomorrow.5 stars

  5. Really liked this! I had a busy day and appreciated how easy it was to put together. Paired it with some simple sautéed vegetables.5 stars

  6. Instant family hit, will be on repeat! Made this as hubby and I are on WW. Served over whole wheat rotini and had side salads. Even our super picky daughter grabbed a leftover container for herself. Thanks for an amazing recipe, we loved it!5 stars

  7. This was absolutely delicious and SO easy! Working from home I could easily plop it in the slow cooker and have it ready for dinner! My 18 month old absolutely loved it too! This is definitely being added to our rotation!

  8. This looks absolutely amazing and I cant wait to try it! However I am wondering if you could help me convert this to a pressure cooker recipe? On week days I’m out of the house for about 12 hrs so making this quickly in the pressure cooker would be ideal. Would you put the cream cheese in with the chicken or wait till after like you do with the sour cream?5 stars

  9. Could I use frozen chicken, and how would it affect the cooking times? I’ve made it with fresh chicken and it was delicious!

    • I haven’t personally done it with frozen chicken so I can’t give any specific advice on cooking times, but I’d guess 6-8 hours. Maybe check it at 6?

    • I’ve just made it with frozen. I started it on high for about 90 minutes, then switched to low. I also flipped the chicken pieces over. My chicken was easy to shred after about 4.5 hours total.

  10. Very and tasty! I put it over spaghetti squash to keep it low carb and it was great. The sweetness of the squash paired really well. 5 stars

  11. This was super delicious and so easy! It would easily pair with a pasta, I used brown rice because that is 0 points on my plan. This is going into my normal rotation and is perfect for a busy week. Thank you Emily!!! 

  12. I messed up and put the yogurt in to start….  Would it be safe to eat?

  13. Great recipe !   Very easy and tastes great !5 stars

  14. Can you freeze this? 

  15. Hello. I love this receipe so much. I doubled it up. If I make my serving size 2/3 cup, will
    It still be the same points? Thanks 

  16. We switched out ranch for Italian and the kids love it!

  17. Can cook on low on high for 3 hrs if you are short on time. Also can use cream of mushroom soup instead of the cream of chicken. Preschool age grandkids loved it, along with the adults.5 stars

  18. I made this with individually frozen chicken breast (just started it on high for about an hour and a half, then went to low the rest of the time), homemade Italian dressing mix, and I added a bit of frozen corn at the end. I served it over oven roasted potatoes. This was SOOO good. Even my kid liked it. Though she had hers over buttered noodles and managed to get a minimal amount of chicken in each forkful . I gotta say, adding that bit of frozen corn (maybe 2/3 of a cup or so? I don’t know, it was just leftover in the freezer) was so good. It gives a little pop of sweetness in some bites. I will probably make this again. Thanks for the recipe!5 stars

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