Italian Slow Cooker Chicken
This easy Italian chicken, spooned piping hot over rice or pasta, is perfect for guests.
6 to 8 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
1 bottle (12 ounces) Italian dressing, divided
8 ounces cream cheese, cut into 1-inch cubes
1 can (10-3/4 ounces) cream of chicken soup
1 can (4 ounces) mushroom stems and pieces, drained
Finely chopped fresh parsley for garnish
Put the chicken breasts in a 4- to 6-quart slow-cooker. Add the Italian dressing, reserving 1/4 cup. Cook on low for 4 hours.
Put the cream cheese in a medium microwave-safe bowl; cover. Microwave on high for 30 to 45 seconds or until very soft. Add the soup, the remaining 1/4 cup dressing, and mushrooms; mix well.
Pour the cream cheese mixture over the chicken. Cook on low for 1 more hour or until the chicken is fork-tender and the sauce is hot.
To serve, transfer the chicken to a warm serving platter. If necessary, whisk the sauce to remove any cream cheese lumps. Spoon the sauce over the chicken. Sprinkle with parsley.
The chicken may be cut into 1-inch pieces before putting it into the slow-cooker for easier serving.
Try an equally delicious version of the recipe by simply omitting the mushrooms.
Gold'n Plump® Boneless Skinless Thighs may be substituted for Gold'n Plump® Boneless Skinless Chicken Breasts for a richer chicken flavor.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings8
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- PER SERVING
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Calories370
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Calories from Fat62%
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Total Fat26g
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Saturated Fat9g
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Total Carbohydrate9g
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Protein27g
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Sugars5g
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Cholesterol95mg
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Sodium1,563mg
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- DAILY VALUE
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Vitamin A9%
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Calcium4%
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Iron6%
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- DIETARY EXCHANGES
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Fat6.5
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Very Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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