This creamy Italian chicken is my husbands favorite meal. It is warm, cozy and ooh so creamy. It can easily be made as we did below in the Instant Pot or can be adjusted for the slow cooker. I prefer the slow cooker method personally for a dump and start meal option that makes your whole house smell amazing.
Why this is our go to family dinner recipe
- This recipe can be made with 4 simple ingredients OR you can make the Italian seasoning packet homemade like we do in this recipe. I like it better this way without MSG.
- You can make this recipe gluten free (and even dairy free) with our gluten free cream of mushroom soup or gluten-free cream of chicken soup as well. It make a big batch for much less money than buying it. Plus, it tastes so great!
- It is the perfect vessel for dipping the gluten-free crescent rolls in and is best served with warm corn, salad and cottage cheese. That is the way it was served to me as a little girl and the way I like to serve it to my family.
- This recipe can be made in either the Instant Pot or the slow cooker. I love the slow cooker because it can be made with frozen chicken breasts if you forget to prepare ahead of time...oops. Anyone else struggle with that?
Pro Tip: Be sure to save some extra chicken breasts to make our Chick-Fil-A gluten-free chicken sandwich or adding it to our instant pot broccoli cheddar soup too. Both are delicious! And if you're looking for another Instant Pot recipe, try out our Instant Pot Chicken Pasta! It is creamy deliciousness that you have to try.
Let's make our favorite family dinner...
Pro Tip: While you can do a dump and start for this meal even in notes Instant Pot, you get a much smoother sauce, by simply put all the ingredients into a pot EXCEPT the cream cheese and cook then add it after.
Our dump and start Instant Pot hamburger soup is another good recipe and will be a new family favorite in your home if you make it as well!
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Easy Creamy Italian Chicken (Instant Pot and Slow Cooker Options)
Ingredients
- 2 lb. chicken breasts cut in half or pounded to ½ inch thickness
- 2 8 oz. packages cream cheese
- 1 12 oz. box Pacific (or another gluten-free brand) cream of chicken soup
- 1 ½ C water
- 2 tsp. minced garlic
- 1 tsp. sugar
- 2 tsp. onion powder
- 1 T dried oregano
- 1 T salt
- ½ tsp. black pepper
- ½ tsp. dried basil
- ½ tsp. dried parsley
- ¼ tsp. celery salt
- ¼ tsp. dried thyme
Instructions
- Place all ingredients in the Instant Pot except cream cheese
- Layer starting with soup then chicken going in first and lastly the seasonings
- Seal lid and close vent
- Cook for 25 minutes on manual or pressure cook
- Naturally release pressure for 7 minutes then quick release
- Stir in the cream cheese and seal lid again
- Let it just sit for 3 minutes
- Remove lid and use a fork or small whisk to combine everything
- Stir and serve over rice or potatoes with more salt and pepper to taste
Tammy says
Is it really supposed to be a tablespoon of salt?
Susan says
Glad to see that the written instructions add the cream cheese AFTER pressure cooking! The video has it added before, and the curds of curdled cream cheese do not look at all appealing to me!
Chandice says
I really should update the video...Sorry about that...
Marissa says
I am drooling just thinking about this recipe. We had it for dinner the other night and I can’t wait to make it again. It’s such a yummy comfort meal and is a huge hit at my house!
Linda says
Definitely a new family favorite for our family too!!! I know my family will want it again soon. I think I will gather the dry ingredients/spices before hand and place pre-measured in small containers and ready to go,. Thanks so much for sharing your recipes with us Chandice!
Chandice says
What a great idea Linda!! I will add that idea when I have a minute to update it. 🙂 Thanks so much for sharing!!
Bailey says
Can you use frozen chicken or does it need to be thawed?
Chandice says
Frozen will work just cook 8-10 minutes longer I believe.
Ashley M says
I’m planning on making this tomorrow, but 2lb of chicken is a bit much for just my husband and I so I’d like to half the recipe. Should I half all the ingredients? And would you recommend decreasing the cooking time?
Thanks!
Chandice says
Yes, you can half all ingredients but cooking time will be the same 🙂 can't wait to hear how it goes!
Erin says
Such a great easy dinner! My whole family loves this and I love that it's just like the kind my Mom made in the crock pot growing up. Thanks for the recipe!
Chandice says
That's so funny Erin, my mom used to make it in a crockpot too! Glad you are enjoying the recipe. 🙂
Erica says
I tried making this and it was a soupy mess - all liquid! Was I really supposed to put two cups of water AND 12 oz and soup in?!
Chandice says
I am so sorry to hear this, you are right, there was a mistake in the amount of water. It has been reduced to 1 1/2 C, what it was originally supposed to be. I do recommend letting the chicken and sauce rest just a minute before pouring it over the rice. Also, it is supposed to be like thin gravy that can be poured over the rice. I hope you enjoy it more next time.